Invisible lentil quinoa zucchini salad with balsamic tahini

It’s didn’t occur to me that this was blog-worthy until I had eaten it all! Apologies for no picture (that’s what I mean by invisible😜). It started out as “I’m short on time let’s throw something quick and easy together” and turned into “OMG this is yummy and creative!”

Serves 6

1 cup lentils
1 small or 1/2 large onion, chopped
1 cup quinoa
2 zucchini

Salad greens of your choice
Chopped avocado
Pumpkin seeds (optional)

1/2 cup tahini
1 large or 2 small lemons, juiced
2-3 T balsamic vinaigrette
Water (enough to achieve desired consistency)

Rinse lentils and simmer in plenty of water until al dente. Drain and set aside.
Meanwhile, cook the quinoa (simmer in 1.5 cups water until water is absorbed, about 15 min) and prepare the onions & zucchini.
Sauté the onions in coconut oil or olive oil. Then add the lentils and stir together, cooking for a few more minutes.
Slice the zucchini lengthwise, brush with olive oil (I used flavored! Sundried tomato. Yum!) and grill (on a grill or grill pan) on each side until tender and grill-marked. Let cool and then chop.

Assemble each entree-sized serving with:
Generous greens
1/2 cup lentil/onion mixture
1/2 cup quinoa
Equal amounts zucchini
1/4-1/2 avocado
Optional 1 T pumpkin seeds
Generous dressing

Delicious, hearty, filling, clean, healthy, awesome😛👍

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