Superfood Salad

Do you ever have those times when you take a look in your fridge and pantry, and magic just happens?  This was one of those times.  It had been a while since I had had quinoa, and I love the idea of having it cold in a salad.  I find that quinoa sometimes becomes a bit too mushy for me when I try eating it warm.

Hope you enjoy this salad packed with nutrients as much as I did. :)

Superfood Salad
Time: 10 minutes prep + grain/lentil cooking time
Servings: 3-6

        1/2 cup dried french green lentils, rinsed
        1/2 cup uncooked quinoa, rinsed very well
        1 1/2 cup water

        1/2 bunch kale, stem removed and chopped
        1/2 red bell pepper, finely chopped
        1 head broccoli, stem removed and roughly chopped
        1/4 cup dried cranberries
        1/4 cup walnuts, chopped

        1/3 cup plain hummus
        1/4 cup water, more to thin
        2 Tbsp fresh lemon juice or apple cider vinegar
        1 Tbsp ground flaxseed
        black pepper to taste

1.)  Cook the quinoa and green lentils on the stove top or in a pressure cooker.
Stovetop: In a medium saucepan combine 1 1/2 cups of water and the dried lentils.  Bring to a boil, reduce heat, cover, and simmer for 5 minutes.  After 5 minutes, add in the quinoa, return to a simmer, cover, and simmer for 15 more minutes.  Remove from heat and allow to stand, covered for 10 minutes.  Fluff with a fork and cool in the fridge in an uncovered dish until cool.
Pressure cooker: In a pressure cooker, combine 1 1/2 cups water, the dried lentils, and quinoa.  Lock the lid and set the vent to the closed position.  Set the pressure cooker to cook on high for 10 minutes.  After the timer goes off, do a quick release of the pressure.  Fluff with a fork and set to cool in the fridge in an uncovered dish.

2.)  Once the lentils and quinoa has cooled to room temperature at least, prep the remaining salad ingredients and combine with the lentils and quinoa in a large bowl.

3.)  In a small bowl, stir together the hummus, water, lemon juice, and black pepper to taste.  Thin with water as needed.

4.)  Pour the dressing mixture over the salad and stir well to combine.  Sprinkle with ground flaxseed for a little nutty taste.  Serve immediately or store in the fridge in a closed container.  Enjoy!

Amy's Notes:
Mmmm!  I can't tell you how much I love this salad!  The textures blend perfectly, and the small amount of dried cranberries (or craisins as I usually call them) gives you that little bit of sweetness.

If you are on the strict 6-week plan, here are a few changes to keep you on track better...  Instead of craisins, add in halved grapes or one chopped up apple.  Halve the walnuts and sprinkle them on top, or omit them altogether.  Make sure to use an oil-free and low-salt hummus.  If you are being cautious of your grain intake, double the lentils and omit the quinoa.  Double the amount of chopped kale to make it more salad-y.

Another nice addition to this salad could be some chopped red onion.  I had a meeting to go to the day that I made this, so I saved others my bad breath this time.

Hope you enjoy!  I think this one is going into my favorites list.  It might find its way to our family Thanksgiving table this year as well.  :)

Health and Happiness,



  1. I made a kale & quinoa salad very similar to this just the other day :-) They really do work wonderfully together.

    1. I agree! Quinoa seems to fit into those small crevices of kale, making each bite delicious and nutritious!