Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked quinoa (, use frozen for a fast version (about 1 1/4 cups dry quinoa))
  • 1 cup roasted peppers (, chopped (red, yellow or a mix, roast your own or use jarred for fast version))
  • 2 cups fresh spinach (, chopped)
  • 2 cups cooked lentils ((I use Trader Joe's precooked refrigerated lentils for a fast version))
  • 1 tablespoon lemon juice (, add more for extra tang if preferred)
  • 1 tablespoon  balsamic vinegar
  • 3/4-1 teaspoon sea salt (, taste and add more if needed)
  • 1/2 teaspoon ground ground black pepper
  • 1/2 cup vegan feta (, optional but recommended)

Instruction

  • Mix all ingredients in a bowl. Place in the fridge to chill. Best served cold but it can also be eaten warm.
  • If cooking quinoa or lentils day of, once cooked mix spinach in with both while they are warm. It will wilt the spinach a little bit.
  • If using jarred peppers and they are jarred with oil, rinse a little or dab with paper towels if you prefer no oil.
  • Serve alone or as a side!