Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry lentils ((rinsed, drained, and cooked according to package directions))
  • 1/2 cup dry quinoa ((rinsed, drained, and cooked according to package directions) (I used tricolor quinoa for color))
  • 1/4 cup diced red onion
  • 2-3 clementines ((segmented) (I used 2 as mine were huge and sliced the segments in half))
  • 1 avocado ((diced))
  • 1/2 cup halved grape tomatoes
  • 1/4 cup fresh parsley
  • 1/4 cup raw pecans
  • 4 big handfuls fresh spinach
  • 1/4 cup unsweetened applesauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp dijon mustard
  • salt/pepper to taste

Instruction

  • Whisk all vinaigrette ingredients together and set aside.
  • Mix all salad ingredients, except spinach, in a medium bowl.
  • When ready to serve, add one big handful of spinach to individual bowls and top with lentil quinoa mixture. Drizzle with vinaigrette.
  • Store spinach, lentil quinoa mixture and vinaigrette all separately if you have leftovers.