Kale lentil salad

Ingredients

  • 3/4 cup quinoa, raw

  • 1 can lentils, rinsed (or 1/2c dry, boiled, drained, and cooled)

  • 1 bunch kale, rough cut and cleaned

  • Diced veg (tomato, cuke, radish)

  • 2-3 green onions, cut thin

  • Feta

  • Olive oil

  • Dijon mustard

  • Lemon juice

  • Maple syrup

  • Mayo (optional)

Directions

  1. Cook the quinoa in 1 1/2 cups salted water or broth. Allow to cool.

  2. Remove stems from kale and cut into salad sized chunks. Massage with a bit of olive oil to soften.

  3. Mix the veg with the lentils and quinoa and crumbled feta.

  4. Make a dressing out of olive oil, dijon, lemon, maple, and a bit of optional mayo or greek yogurt for creamyness.

  5. Mix well. Keeps in the fridge.