Kale Quinoa Salad with Lentils

1 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.
2 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.
3 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.
4 Slice the bell peppers. Dice the tomatoes and avocado. Chop the onions and cilantro.
5 Use a zester to obtain zest from an organic lemon and then finely grate the garlic.
6 Whisk together olive oil, vinegar, lemon juice, lemon zest, grated garlic, salt and pepper to make a vinaigrette.
7 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.
8 Then add avocado and remaining dressing. Lightly toss all the ingredients. Top with cranberries and almond slices.
9 Let the salad rest [timer minutes=5]5 to 10 minutes[/timer] to absorb all flavors and then serve at room temperature or chilled.