Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese – Lentils.org

Ingredients

• Salad:
• ½ cup (125 mL) quinoa
• 1¼ cups (310 mL) cooked or canned green lentils, drained & rinsed
• ½ cup (125 mL) thinly sliced red onion
• 2½ cups (625 mL) baby kale
• ½ cup (125 mL) toasted walnuts or pecans (reserve some for garnish)
• ½ cup (125 mL) thinly sliced dried dates (reserve some for garnish)
• ½ cup (125 mL) crumbled or chopped blue cheese (reserve some for garnish)
• Dressing:
• ¼ cup (60 mL) balsamic vinegar
• 1 Tbsp (15 mL) honey
• ¼ tsp (1 mL) whole grain mustard
• 3 Tbsp (45 mL) canola oil
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) ground black pepper