- 1 cup quinoa
- 1 cup sprouted green lentils or sprouted mung beans
- 1 bunch kale, chopped
- Choice of grilled tofu, chicken, or salmon (optional)
- 1 avocado, cut into wedges
- For serving:
- Bragg Liquid Aminos
- Mixed fresh herbs such as parsley, cilantro or basil
- 1 lemon, cut into wedges
Meanwhile, place lentils in a medium pot and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook until tender, about 15 minutes. Drain and set aside. Prepare a steamer and cook kale until just wilted, about 3 minutes.
Divide quinoa among four bowls. Top with lentils, kale and your choice of tofu, chicken or salmon, if using. Garnish with avocado. Serve with liquid aminos, herbs and lemon wedges.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.