Kale Quinoa Salad with Lentils
Serves 12
15 mins prep
20 mins cook
35 mins total
Quinoa salad with lentils and kale is fresh, crisp, healthy and so delicious. It has red bell peppers, tomatoes, avocado, cilantro with a lemon garlic vinaigrette dressing and topped with cranberries and almond slices. A filling salad that you will most certainly love!
Add two cups of water to quinoa in a sauce pan and bring it to a boil. Then lower heat and simmer uncovered until all water is absorbed. Cover and set it aside [timer minutes=5]5 minutes[/timer] for quinoa to swell. Let cool and then fluff it up with fork.
In a sauce pan take lentils and 1 cup of water and bring it to a boil. Lower the heat, cover and simmer [timer minutes=15]15 to 20 minutes[/timer] just until they have a nice bite. Don't let the lentils become overcooked. Set it aside to cool.
Rinse kale and run it through the salad spinner. Cut kale into thin strips, sprinkle 1/2 tsp olive oil, a pinch of salt and pepper. Massage a few minutes until soft.
Slice the bell peppers. Dice the tomatoes and avocado. Chop the onions and cilantro.
Use a zester to obtain zest from an organic lemon and then finely grate the garlic.
Whisk together olive oil, vinegar, lemon juice, lemon zest, grated garlic, salt and pepper to make a vinaigrette.
In a large mixing bowl take cooked quinoa, lentils, kale, the prepared vegetables (bell peppers, tomatoes, onion) and cilantro. Drizzle half the dressing and toss.
Then add avocado and remaining dressing. Lightly toss all the ingredients. Top with cranberries and almond slices.
Let the salad rest [timer minutes=5]5 to 10 minutes[/timer] to absorb all flavors and then serve at room temperature or chilled.