By the Gracious Vegan
Makes 6 cups
This salad has the taste of a Greek salad but is much healthier. The quinoa and lentils pack it with protein, while the two of them plus the kale offer a lot of fiber. Tahini substitutes for oil, which brings the fat content down and adds protein and micronutrients. But apart from all these benefits, it tastes great. I recommend green or black lentils because they don’t break down and dissolve like brown lentils.
Place the lentils in a saucepan and cover by 2 inches of water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.
1/2 cup French (du Puy, green) lentils or black (beluga) lentils
While the lentils are cooking, make the quinoa. Cook them however you like. One method is to place quinoa in a small saucepan with 1 cup water. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.
1/2 cup quinoa
Once the lentils and quinoa have cooled a little, place them in a medium-large bowl with the following ingredients and stir gently.
3-4 ounces kale (any kind) (3-4 large leaves), chopped and massaged (3-4 cups) or processed into smaller bits in the food processor
1 pint grape or cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/3 cup Greek black (Kalamata) olives, pitted and halved (or chopped)
Whisk together the dressing ingredients with a fork or in a smaller chopper appliance. Toss the dressing with the salad and serve at room temperature or chilled.
3 Tablespoons fresh lemon juice
2 Tablespoons tahini
2 Tablespoons water
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Timing: About 40 minutes
Nutrition: Whole-food unprocessed; WFPBNO