Ingredients

The following ingredients have 2 Servings
  • 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 and diced)
  • 1/4 cup carrot, (1/2 carrot, diced)
  • 1/4 cup grape tomatoes, (quartered)
  • 1 tbsp red onion, (finely diced)
  • 1/2 tbsp raw sunflower seeds
  • 1/2 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp raw honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 3 tbsp olive oil

Instruction

  • If cooking the quinoa and lentils, see notes below for how to cook.
  • 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 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, dijon 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, finely diced red onion, and raw sunflower seeds 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 more sunflower seeds over the top.