Loaded Lentil Quinoa Summer Salad
Ingredients
- 1/2 cup quinoa, cooked and cooled
- 1/2 cup green lentils, boiled for 12 minutes and cooled
- 1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 teaspoon EVOO and 1 lemon, juiced
- 1 cup sunflower greens
- 1 cup arugula
- 1/2 cup finely grated purple cabbage
- 1/4 red onion, finely chopped
- 1/2 cup castellavano olives, halved
- 1 cup heirloom cherry tomatoes, halved
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup crispy chickpeas
- 1 tablespoon pine nuts, toasted
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
Preparation
Massage the chopped kale with 1/2 teaspoon olive oil and the juice of 1 lemon for 15-20 seconds.
Toss greens, quinoa, lentils, and cabbage in a large bowl and divide between serving bowls.
Top with remaining ingredients.
Add all ingredients for the dressing to a blender and purée until combined, then season to taste.
Drizzle the dressing over the salads and toss to combine.
Notes
This salad is hearty, full of bold flavors, and provides complete protein from quinoa and lentils, making it ideal for summer picnics or Memorial Day gatherings.
