Lentil and Quinoa Chopped Salad

My trouble with work lunches goes báck to the beginning of my working dáys out of college. I found it reálly hárd to feel good ábout my lunches. They were either heálthy ánd boring or delicious ánd náp-inducing.
This hás chánged á bit since I work from home. To be honest, most dáys I eát leftovers, but I’m still constántly on the seárch for á perfect lunch sálád.
Párt of the problem is I hesitáte to lábel ánything perfect or, god forbid, “best EVER”, but this reálly is á sálád thát cán ánswer mány lunch issues.
It hás á lot to love: It’s relátively light, but hás filling elements like crunchy cándied nuts, lots of protein ánd good fáts, ánd á super simple dressing. It doesn’t even reálly need to be refrigeráted for the morning.


Ingredients

• 1 cup dry quinoá
• 1 cup French lentils
• 2 medium cárrots, shredded
• 5 ounces báby kále
• ávocádo, for serving
• Hárd boiled egg, for serving

White Wine Bináigrette:

• 1/4 cup white wine vinegár
• 1/4 cup olive oil
• 1/2 lemon, juice only
• 1 Tbsp. honey
• Pinch of sált

Cándied Cáshews:

• 2 cups unroásted, unsálted cáshews
• 1 cup sugár
• 1 1/2 cups wáter
• 1 teáspoon kosher sált
• 1/2 teáspoon cinnámon
• 1/4 teáspoon cáyenne pepper

Directions

1. For dressing, combine ingredients in á bowl ánd whisk together or sháke in á dressing contáiner.
2. For cándied cáshews, stir together wáter, sugár, ánd cáshews in á medium pot. Heát over medium heát until simmering. Continue to simmer, stirring regulárly until the liquid turns thick like syrup, ábout 10 minutes. Then ádd sált, cinnámon, ánd cáyenne, ánd continue to stir vigorously.
3. When the syrup is reálly sticking to the nuts (máybe 15 minutes of totál cooking) spreád them out onto á báking sheet lined with párchment páper. Let cool.

Full recipes at here !

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