Kale Force Quinoa

black lentils, roasted vegetables, sunflower seeds

STARS

Start with a bouncy bed of dark Tuscan kale and Red Russian kale. Add quinoa mixed with tiny black lentils, a scattering of sunflower seeds, and a bunch of roasted carrots, broccoli, and cauliflower. Prepare to chew: it's a bowl positively chock full of fiber.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Lentils & Quinoa

½ cup black lentils (Beluga lentils)
2 cups water
1 bay leaf
¼ teaspoon salt
1 cup white quinoa

Roasted Vegetables

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
4 carrots, cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper

Lemon Shallot Vinaigrette

1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon tamari
1 teaspoon Dijon mustard
1 tablespoon minced shallot
Salt to taste
1/2 cup olive oil

Salad

2 cups chopped Tuscan kale
2 cups baby kale
1/4 cup sunflower seeds

Directions

Preheat the oven to 375°F.

In a medium saucepan, bring the lentils, water, bay leaf, and salt to a boil. Reduce heat to a simmer and cook for about 25-30 minutes, until the lentils are tender. Drain.

In a small saucepan, bring the quinoa, olive oil, salt and 2 cups of water to a simmer. Reduce heat to low, cover and simmer for about 12 minutes, until the grains are tender and the water is absorbed.

On one or two baking sheets (if necessary), toss the cauliflower, broccoli and carrots with the olive oil and a pinch of salt and pepper. Roast until crisp-tender, 12-15 minutes.

For the lemon shallot vinaigrette, add all ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.

Toss the kale, roasted veggies, quinoa and lentils in a large serving bowl. Drizzle with dressing and serve.