For the Quinoa Lentil Salad
½ cup cooked quinoa*
½ cup cooked lentils**
¼ cup kale, packed
¼ cup canned/cooked garbanzo beans, drained and rinsed
¼ cup cucumber, peeled and diced
¼ cup carrot, diced (1/2 carrot)
¼ cup grape tomatoes, quartered
1 tbsp. red onion, finely diced
½ tbsp. raw sunflower seeds
For the Lemon Vinaigrette
½ tsp. lemon zest
2 tbsp. freshly squeezed lemon juice
2 tsp. raw honey
½ tsp. Dijon mustard
¼ tsp. sea salt
⅛ tsp. ground black pepper
3 tbsp. olive oil
- If cooking the quinoa and lentils, see notes for how to cook.
- To prep the kale, remove the leaves from the spine and then break the kale into bite size pieces. Toss the kale with a little olive oil and rub all over the kale, massaging it until the kale reduces in volume and becomes less stiff. (This makes a huge difference in the texture of the kale.)
- To make the lemon vinaigrette, combine the freshly squeezed lemon juice, lemon zest, raw honey, dijon mustard, sea salt, ground black pepper, and olive oil in a small mixing bowl, and whisk together until well combined.
- To assemble the salad, combine the cooked quinoa, cooked lentils, kale, garbanzo beans, diced cucumber, diced carrot, quartered grape tomatoes, finely diced red onion, and raw sunflower seeds in a large mixing bowl. Toss to combine.
- Drizzle over a few tablespoons of the lemon vinaigrette, and toss once more.
- For garnish, sprinkle a few more sunflower seeds over the top.
- To cook the quinoa, combine 1 cup uncooked quinoa with 2 cups water, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
- To cook the lentils, combine 1 cup dry lentils with 3 cups water, bring to boil, then simmer, covered for 30 minutes until tender. Once they’re cooked drain and set aside to cool.
- Cook time does not include cooked lentils or quinoa. Add 35 minutes if cooking