Herby Lentil Quinoa Salad

A hearty vegan salad to enjoy all year round. Made with fresh vegetables, herbs and canned lentils in a zippy dressing; this recipe comes together quickly.

Course Salad, Side Dish

Cuisine American

Keyword herbs, lentils, quick, salad, vegan

Prep Time 20

Total Time 20

Servings 6 servings

Ingredients

Salad

2 cup quinoa cooked
1 can brown lentils rinsed
2 cups kale chopped
3/4 cup cucumber deseeded and diced
3/4 cup grape tomatoes quartered
3 springs green onions finely chopped
1/4 cup parsley finely chopped

Dressing

4 tbsp olive oil extra virgin
2 tbsp apple cider vinager
1 tbsp dijon mustard
1 tbsp maple syrup
1/2 tsp dried oregano
1/2 tsp dried basil
healthy pinch of salt to taste
healthy pinch of cracked black pepper
pinch of chilli flakes optional

Instructions

In a small bowl or jar, whisk or shake all dressing ingredients until well combined. Set aside.
In a large bowl, combine all salad ingredients and toss to combine.
Pour over the dressing, and toss to coat.
Let the salad sit covered in the fridge for about 30 min.
Seaon with salt, to taste. Enjoy immediately.

Notes

Storage: this salad keeps well in the fridge for about 3-5 days.