Ingredients
Directions
Make the quinoa and lentils: Add the quinoa, lentils, water, and salt, if using, to a medium stovetop pot and heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 20–25 minutes or until the lentils are tender. If there’s excess liquid, drain and return to the pot, stir in your herb of choice, and cover for 10 additional minutes.
Meanwhile, sauté your veggies: Heat a large skillet over medium-high heat. Add the mushrooms and cauliflower, continuously stirring to prevent sticking. Add 1–2 tablespoons of water or vegetable broth at a time if the veggies start to stick. Cook for 5 minutes, then stir in the tamari and cook for another 2–3 minutes or until the tamari has been absorbed into the vegetables. Set aside.
Prepare the kale: Add the kale to a large bowl. Drizzle the olive oil or lemon juice over top. Massage the kale with clean hands until it’s tender, about 30 seconds.
Sprinkle the Super Seedy Salad Topper over the kale and stir. Set aside.
Prepare your bowl: Add 1–2 cups of the quinoa and lentil mixture to each bowl. Divide the kale between the two bowls.
Divide the mushrooms and cauliflower between the bowls.
Serve with lemon wedges or add more Salad Topper, if desired.
Chef's Notes
Substitutions
Substitute lentils with chickpeas, black beans, red beans, or white beans.
Substitute brown rice, barley, wild rice, or your favorite grain of choice for quinoa.
In place of cauliflower use broccoli, zucchini, or your favorite veggie of choice.
For the mushrooms, you may use button, crimini, shiitake, or your favorite mushroom of choice.
In place of kale, use arugula, spinach, or mixed greens. Note if you are not using kale, you do not need to massage the greens; you may lightly toss to evenly distribute the olive oil or lemon juice.
Prep Ahead
Prepare the Super Seedy Salad Topper ahead of time and store in an airtight container in the refrigerator for up to 2 weeks before making this recipe.
Prepare the lentils and quinoa ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Make the quinoa and lentils: Add the quinoa, lentils, water, and salt, if using, to a medium stovetop pot and heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 20–25 minutes or until the lentils are tender. If there’s excess liquid, drain and return to the pot, stir in your herb of choice, and cover for 10 additional minutes.
Meanwhile, sauté your veggies: Heat a large skillet over medium-high heat. Add the mushrooms and cauliflower, continuously stirring to prevent sticking. Add 1–2 tablespoons of water or vegetable broth at a time if the veggies start to stick. Cook for 5 minutes, then stir in the tamari and cook for another 2–3 minutes or until the tamari has been absorbed into the vegetables. Set aside.
Prepare the kale: Add the kale to a large bowl. Drizzle the olive oil or lemon juice over top. Massage the kale with clean hands until it’s tender, about 30 seconds.
Sprinkle the Super Seedy Salad Topper over the kale and stir. Set aside.
Prepare your bowl: Add 1–2 cups of the quinoa and lentil mixture to each bowl. Divide the kale between the two bowls.
Divide the mushrooms and cauliflower between the bowls.
Serve with lemon wedges or add more Salad Topper, if desired.
