Summer Salad



1/2 C quinoa (I used tri-colored)
1 C red lentils (dried)
1 tomato 
1/2 white onion
2 large cloves garlic 
2 C spinach 
Brussel sprouts 
Bell peppers (mini, or full size)

Toppings & spices

Pumpkin seeds 
Micro greens (I used broccoli sprouts)
Sea salt 


Click here for my Apple Cider Vinaigrette recipe.


1. If you don’t have lentils already cooked, then soak overnight to soften first.

2. Once lentils are soft, boil until cooked through. This is a great time to also cook up the quinoa & roast the brussel sprouts. 

3. Brussel sprouts can be roasted in oven at 350 F for about 20 mins. Optional to roast with olive oil, sea salt and paprika- or plain. Up to you!

4. When lentils and quinoa are cooking on stove, fry up half of a white onion (no need to chop small, it’s going in the food processor) with sea salt & paprika. Cool until robust aroma & somewhat soft.

5. Add 1 tomato, 2 C spinach, 2 large cloves of garlic, and onion (once cooked) to food processor. Blend until smooth.

6. Pour blend into a frying pan and cook on medium heat to bring out flavors for about 5 minutes.

7. While mixture is cooking, chop and lightly steam asparagus with sea salt. This should only take about 5 minutes. We want them to still have some crunch. Take off heat once they’re steamed. 

8. Add lentils & quinoa to mixture once aroma is robust. Stir together, until evenly blended. Spice with paprika and sea salt. Keep on low heat & stir occasionally. 

9. Dice up bell peppers (I used yellow and red) and add to bowl. Squeeze half a lemon onto peppers & top with parsley flakes. Toss together so the flavor is blended through. 

10. Make dressing if you don’t have it already. My recipe is here.

11. Take everything off heat if it’s not already & let it cool to room temp. 

12. To plate, start with a bed of fresh spinach. Add lentil/quinoa mixture, then include bell peppers, asparagus & brussel Sprouts to your liking. Top with a sprinkle of pumpkin seeds & a pinch of micro-greens. Drizzle with dressing.


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