Lentil and Quinoa Salad

This salad packs a delicious plant-based protein punch!  It’s perfect to take to work for lunch as it’s incredibly sustaining, and will give you long lasting energy to avoid that mid-afternoon trip to the vending machine. And bonus, it also has great anti-inflammatory properties!

Ingredients:

½ cup quinoa

1 cup vegetable stock (or purified water; stock recipe below)

1 cup green lentils (cooked or sprouted)

3 tbsp virgin coconut oil (or extra virgin olive oil)

1 cup kale, finely chopped (or spinach, broccoli)

Juice of 1 lemon

½ tsp unrefined sea salt

½ tsp black pepper

½ tsp ground turmeric (95% curcumin)

½ tsp paprika

1 tsp parsley (or ¼ cup fresh)

1 tbsp basil (or ½ cup fresh)

1 tbsp oregano (or ½ cup fresh)

½ cup nuts of choice (pine nuts, walnuts, pecans, etc)

½ cup goji berries (optional)

Tip: If you have some fresh sprouts on hand, add them to the salad for an extra kick of nutrition.

Place the quinoa and broth in a small saucepan and bring to a boil. Cover, lower the heat, and simmer for 15 minutes, or until the liquid has been absorbed. Remove from heat and set aside to cool. Meanwhile, place the lentils in a medium saucepan and cover with 3 cups water. Bring to a boil, then lower the heat and simmer for 20 minutes, or until cooked through. Drain, rinse, and set aside to cool. Make dressing by whisking together the coconut oil, sea salt and herbs. Combine cooled quinoa and lentils in a large bowl, toss with the dressing, and mix in the nuts and goji berries. Enjoy!

Serves two; make double to take to work the next day. It keeps in an airtight container for up to a week.

How to Make the Perfect Vegetable STOCK

This nourishing vegetable stock is simple yet very flavorful, and can be used in any soup recipe to enrich the taste.  Make sure to save and freeze all your vegetable scraps in advance, to avoid having to buy fresh veggies. 

Directions:

Put vegetable trimmings and peelings – onions, potatoes, carrots, leeks, celery (and leaves), broccoli, garlic, tomatoes, whatever you have – plus a little unrefined sea salt, a few black peppercorns, a bay leaf or two and some dried herbs (parsley, thyme, oregano, rosemary, black pepper, etc) into a large pot and cover with cold water (about 8 cups). Bring to a boil and simmer for 45 minutes. Leave to cool, then strain.  Use fresh or freeze until ready to use.