Last week I was in LA setting up my new apartment and feeling extraordinarily grateful to have Lori, my pseudo sister-in-law, in LA (she’s my sister-in-law’s twin sister!) to stay with when my furniture was a no-show. (It did eventually show up, for all of you sitting on the edge of your seat…) I was even more grateful for Lori’s insanely delicious, gluten-free and vegan meal she made us for dinner after a long day of traveling and errand running – and for her always being so incredibly accommodating to my dietary preferences. And for all you out there who think your kids will never eat salad for dinner, her young daughter tried it and liked it too!
Lori’s ‘Everything In The Fridge Alexis Eats’ Salad Recipe
1 cup dry quinoa
1 cup kale, chopped
I cup cabbage, chopped
1 cup lentils, pre-cooked or canned
1 cup grape tomatoes, chopped
1 english cucumber, peeled and chopped
1 avocado, cubed
1/2 mango, cubed
Red onion, to taste
Dried cranberries, optional
Mixed nuts, optional
Cook quinoa according to package directions. If you’re using canned lentils, drain and rinse. (Lori used Trader Joe’s Steamed Lentils right out of the bag.) When quinoa is done, stir in lentils, kale, cabbage, tomatoes, cucumber, avocado, mango and onion, to taste. Sprinkle with cranberries and nuts, if desired. (Lori used Trader Joe’s Omega Trek Mix, but any dried cranberries and nut combo would work!)
Serve immediately or, if you want to store it in the fridge, leave out the avocado and add prior to serving to prevent browning.