Quinoa Lentil Salad With Lemon Vinaigrette

1. 1

   If cooking the quinoa and lentils, see notes for cooking instructions.

2. 2

   To prep the kale, remove 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.)

3. 3

   To make the lemon vinaigrette, combine the freshly squeezed lemon juice, lemon zest, raw honey, mustard, sea salt, ground black pepper, and olive oil in a small mixing bowl, and whisk together until well combined.

4. 4

   To assemble the salad, combine 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.

5. 5

   Drizzle over a few tablespoons of the lemon vinaigrette, and toss once more. For garnish, sprinkle a few more sunflower seeds over the top.

6. 6

   Notes:

7. 7

   1. 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.

8. 8

   2. 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.

* Per serving · 4 servings · Values may vary.