LOADED LENTIL QUINOA SALAD

INGREDIENTS :

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

INSTRUCTIONS :

1.Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.

2.Top with remaining ingredients.

3.Add all ingredients for dressing to a blender and purée until combined. Season to taste.

4.Drizzle dressing over salads and toss to combine!