Kale Quinoa and Lentils 

Boil 3 cups of veggie stock or water 

One bag of Organic Traditions sprouted quinoa 

Soak overnight 1 1/2 cups of Kandarian red lentils with water 1/8 cup of Braggs ACV (make sure the water is an inch above the lentils)

Drain and cook lentils down with ~two cups of water 

Sauté one diced yellow or white onion and mince 6 cloves of garlic (always let your garlic sit for 10 mins before cooking to release the allicin) 

Sauté in Froghollow farm olive oil until translucent (if it gets brown that’s ok as it adds flavor) 

Take 6-12 kale leaves (I like using Dino kale and go heavy on the kale).   Remove leaves from the stems. Chop up and break into small pieces. 

Toss that in with the onions and garlic an sauté 

Take the kale mixture and mix with lentils and quinoa in a big bowl 

Add Redmond pink salt to taste (be careful of adding too much salt because the coconuts are salty) 

*you can always add in other roasted veggies 

Serve with:

Coconut aminos 

Braggs Nutritional yeast 

Lemons 🍋