Quinoa Lentil Salad with Lemon Vinaigrette

1. 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.
2. 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.)
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. 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.
5. Drizzle over a few tablespoons of the Lemon Vinaigrette, and toss once more.
6. For garnish, sprinkle a few sunflower seeds and freshly chopped parsley over the top.