Loaded Lentil Quinoa Summer Salad
Ingredients
- 1/2 cup cooked quinoa
- 1/2 cup cooked green lentils
- 1/2 bunch lacinato kale
- 1 cup sunflower greens
- 1 cup arugula
- 1/2 cup grated purple cabbage
- 1/4 cup chopped red onion
- 1/2 cup halved castelvetrano olives
- 1 cup halved heirloom cherry tomatoes
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup crispy chickpeas
- 1 tablespoon toasted pine nuts
- 1/2 teaspoon extra virgin olive oil
- 1 lemon (juiced for kale)
Vinaigrette
- 1/4 cup balsamic vinegar
- 1 lemon (zested and juiced)
- 1 teaspoon dried parsley
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1 tablespoon pine nuts
- salt and pepper to taste
Preparation
Massage the chopped lacinato kale with 1/2 teaspoon extra virgin olive oil and juice of one lemon for 15-20 seconds.
Toss the greens, cooked quinoa, cooked lentils, and grated purple cabbage in a large bowl. Divide between serving bowls.
Top with the remaining ingredients.
Add all ingredients for the vinaigrette to a blender and purée until combined. Season to taste.
Drizzle the dressing over the salads and toss to combine.
Notes
This salad serves 2 people.
It is packed with amino acids from quinoa and lentils, making it a complete protein source.
