Lentil, Quinoa & Kale Salad with Garlic Balsamic Sauce


INGREDIENTS

  • Kale

  • Spinach

  • Baby Tomato

  • Cooked Lentils

  • Cooked Qunioa

  • Balsamic Vinegar

  • Herbs: Garlic, Onion, Basil, Oregano, Pepper

DIRECTIONS

  1. Throw your raw kale and spinach in a food processor and finely chop.

  2. Cooked Quinoa: Add 1 part quinoa to 2 parts liquid and cook for about 20 minutes. You can use water or vegetable broth for your liquid.

  3. Cooked Lentils: I use the Trader Joes Steamed Lentils package in the refrigerated section. However, if you want to cook your own lentils, just soak in water overnight (this removes the starch which gives most people stomach pains). Then cook 1 part lentils to 2-3 parts liquid for about 30 - 45 minutes. You will need to keep your eye on these and possibly add more water if needed.

  4. Toss your chopped kale and spinach, cooked quinoa, cooked lentils and chopped tomatoes into a bowl.

  5. Add onion powder, lots of garlic powder, oregano, basil, pepper, balsamic vinegar and a teaspoon of olive oil (optional).

  6. Enjoy this either hot or cold!

BENEFITS

  • Kale: Contains vitamin C which is a great form of anti-oxidants to fight off all of those free radicals.

  • Garlic: Protects against stomach cancer by blocking the cancer causing nitrates. It prevents blood clots and also lowers cholesterol in blood.

  • Quinoa: Quinoa is a high protein SEED (not grain), similar to the texture of rice or couscous. It can assist in alleviating IBS symptoms to ease the stomach of abdominal pain. Also it provides a great source of protein, keeping you full for hours!

  • Lentils: Help in increasing metabolism and develop cells. They lower LDL (which is the cholesterol you want to keep down) by inhibiting absorption of cholesterol from the small intestine.

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Indianapolis, Indiana USA