Green Life Quinoa & Lentil Detoxifying Salad

This salad is delicious and refreshing. It’s a great recipe to make in big batches because it doubles great for lunch. Add a piece of chicken or salmon for some extra protein. It's great on its own as a full meal or as a side dish. This recipe serves 4-6 and takes 30 minutes to make.

Ingredients

• 1 cup uncooked quinoa soaked
  • Soak 1-cup quinoa in 2 cups of water with 2 tbs apple cider vinegar, lemon juice or yogurt for a minimum of 7 hours.
• 1 cup uncooked green lentils soaked
  • Pick through lentils to look for any debris or rocks
  • Soak 1cup in 2 cups water with 2 tbs apple cider vinegar, lemon juice or yogurt. Soak for 8-12 hours
• 1 large zucchini, diced
• 1 avocado, diced
• 2 large handfuls of spinach
• 2 cloves garlic
• Salt and pepper
• 1 lime
• 1 handful basil
• 3 tablespoon olive oil

Directions

• Cook quinoa and lentils
• Quinoa—(1 cup quinoa to 2 cups water, for soaked quinoa use slightly less water. Bring to boil, Skim off foam, Reduce heat, Cover and let simmer for 20-40 minutes)
• Lentils—(1 cup lentils to 2 cups water with a dash of salt. Drain and rinse. Bring to boil, Skim off foam, Reduce heat, Cover and let simmer for 25-30 minutes tasting for consistency, crunchier for salads or individually, softer for soup or stew. Drain excess water and rinse)
• When the quinoa and lentils are almost done cooking, sauté the garlic zucchini in a skillet with coconut oil, salt, and pepper for about 5-10 minutes
• Add a few handfuls of spinach into the skillet and cook until wilted.
• Toss the quinoa and lentils together and mix with sea salt, pepper, olive oil, and chopped basil.
• Top with the zucchini and spinach mixture, avocado, and fresh lime juice.

Goodies In this Recipe

This bowl is loaded with nutrients from four main players:

• Detoxifying vegetables.
• Healing greens and herbs.
• Cleansing starches.
• Nourishing fatty acids.