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Prep
Difficulty
Medium
Time
Estimate
45 mins
Ideally for a lunch on the go, these are all made ahead and you are simply bringing together leftovers. If not, prepare the Chopped Vegetables & Lentils first. Simmer the quinoa alongside. Once both of those are mostly ready, blend up the Avocado Cream and serve it in a separate container from the lentil salad & quinoa which can easily be stored together for a lunch on the go.
Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.
One of the highest protein grains out there. Here is a simple preparation for boiling this happy gluten-free grain. Cook it until your preferred texture. I like it when the tail has started to uncurl and there is not much of a crunch left. In some cases (such as at higher altitudes) you may need to add more water.
Substitute this for sour cream in recipes you want to make vegan, especially for Mexican or Caribbean-style dishes. Or serve it with fish or seafood. Double this recipe and use a blender to save time and to attain a better consistency. If storing, drizzle a little lemon juice on top and seal with a lid or plastic wrap.
