Say goodbye to boring salads! This one is super hearty, full of bold, bright, and savoury flavors, and topped off with refreshing tomatoes and cucumbers. This is also packed with amino acids from the quinoa and lentils making it a COMPLETE protein.
Ingredients for Loaded Lentil Quinoa Summer Salad:
SERVES 2
1/2 C quinoa, cooked and cooled
1/2 C green lentils, boiled for 12 minutes and cooled
1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced
1 C sunflower greens
1 C arugula
1/2 C finely grated purple cabbage
1/4 red onion, finely chopped
1/2 C castellavano olives, halved
1 C heirloom cherry tomatoes, halved
1/4 C sun dried tomatoes, chopped
1/4 C crispy chickpeas
1 TBSP pine nuts, toasted
Lemon Balsamic Pine Nut Vinaigrette:
1/4 C balsamic vinegar
1 lemon, zested and juiced
1 tsp dried parsley
1 garlic clove
1 tsp Dijon mustard
1 TBSP pine nuts
salt and pepper
Method:
Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
️Top with remaining ingredients.
️Add all ingredients for dressing to a blender and purée until combined. Season to taste.
️Drizzle dressing over salads and toss to combine!
