
Quinoa Lentil Salad with Lemon Vinaigrette
- 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.