Ingredients:

Chicken:

1 cup quinoa, uncooked

• 2 cups water

• 1 cup lentils, uncooked

• 3 cups low sodium chicken broth

• 2 cups kale, packed

• 1/2 cup cooked garbanzo beans, drained and rinsed

• 1/2 cup cucumber, peeled and diced

• 1/2 cup carrot, diced

• 1/2 cup grape tomatoes, halved

• 2 tbsp red onion, finely diced

• 1/2 tbsp raw sunflower seeds

• 1/2 tsp lemon zest

• 2 tbsp freshly squeezed lemon juice

• 2 tsp raw honey

• 1/2 tsp Dijon mustard

• 1/4 tsp sea salt, plus 1/2 tsp for making quinoa

• 1/8 tsp ground black pepper

Step1:

To make the dressing for the kale and quinoa salad, combine freshly squeezed lemon juice, lemon zest, raw honey, Dijon mustard, sea salt, ground black pepper, and olive oil in a small mixing bowl, and whisk together until well combined

Step2:

To prep the kale for the salad, we’re going to add it to a large bowl with a little olive oil and rub all over the kale, massaging it until the kale reduces in volume and becomes less stiff. (This makes a huge difference in the texture of the kale and makes it much easier to eat. I like to buy pre-cut kale when I meal prep because it’s just easier and takes one less step out of the process)

Step3:

To assemble the salad, combine 3/4 cup of the cooked quinoa, 3/4 cup of the cooked lentils, the kale, garbanzo beans, diced cucumber, diced carrot, grape tomatoes, finely diced red onion, and raw sunflower seeds in a large mixing bowl. Toss to combine

Step4:

Then, drizzle over a few tablespoons of the lemon vinaigrette, and toss once more

Step5:

Serve!