Arise & Shine
Quinoa Lentil Salad with Lemon Vinaigrette
Ingredients
- Salad Ingredients – use all organically grown or grown without chemicals.
- 1/2 cup cooked quinoa
- 1/2 cup cooked lentils
- 1/4 cup kale, packed
- 1/4 cup cooked garbanzo beans, drained and rinsed
- 1/4 cup cucumber, peeled (if skin is tough or thick) and diced
- 1/4 cup carrot, diced
- 1/4 cup grape tomatoes, quartered (or diced Roma tomatoes)
- 1 tablespoon red onion, finely minced
- 1/8 cup sunflower seeds and ¼ cup chopped parsley as a garnish
- Lemon Vinaigrette Dressing Ingredients– use all organically or grown without chemicals.
- 1/2 tsp lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tsp raw honey or agave
- See our section on cooking quinoa, quinoa, garbanzos and lentils all are soaked, rinsed and cooked the same way. If they are all relatively fresh they cook quickly after soaking.
- 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 (sort of like kneading bread) 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, 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, and finely diced red onion 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 sunflower seeds and freshly chopped parsley over the top.
