Instructions:
- Cook the quinoa: Cook the quinoa according to package instructions. Let it cool completely.
- Prepare the vegetables: Chop up the tomatoes, avocados, red onion, cucumbers, bell peppers, cilantro, and kale.
- Assemble the salad: In a large bowl, combine the cooked quinoa, vegetables, lentils, and romaine lettuce.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, sea salt, onion powder, oregano, and agave.
- Toss and serve: Pour the dressing over the salad and toss to coat. Serve immediately.
Tips:
- Adjust the vegetables: Feel free to add or remove vegetables based on your preferences.
- Make it ahead: This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Add a protein: For a more filling meal, add grilled chicken, tofu, or chickpeas.
This raw salad is not only delicious but also packed with nutrients. Enjoy the fresh flavors and vibrant colors of this healthy and satisfying dish.
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