This is one of my favorite meal preps when I'm looking for something that fills me up, but is still light. This Kale Lentil Quinoa salad does the trick. Quinoa and lentils have all 20 amino acids we need, while also providing fiber and complex carbohydrates for energy and blood sugar management. There's celery and kale for crunch, chopped dates for sweetness, and a lovely combo of hemp and sunflower seeds for some healthy fats. Top it off with green and red onions for flavor and a honey Dijon dressing that's to die for, and you have yourself a meal-prep-friendly, plant-based, protein- and fiber-packed lunch.
You'll need:
Salad
- 1 cup quinoa (dry)
- 2 cups bone broth
- 1 cup chopped kale
- 1/2 cup chopped dates
- 1/2 cup sunflower seeds
- 1/2 lentils (dry)
- 1/4 of a red onion, diced
- 3 green onions, chopped
- 1/4 cup hemp seeds
-
3 celery stalks, chopped
Dressing
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp mustard
- 1 tsp honey
- 1/2 tsp 21 seasoning salute or Italian seasoning
-
salt and pepper to taste
How to make it:
1. Cook quinoa and lentils according to package directions.
2. While those are cooking, chop up the other salad ingredients and combine in a large bowl.
3. Once quinoa and lentils are cool, add into salad bowl with the other ingredients.
4. Whisk ingredients for dressing together in a small bowl and drizzle over the salad.
5. Toss and enjoy! Store in a sealed container in the fridge for 4-5 days.
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