Irene Pastore Fitness

INGREDIENTS

• 2 Cups Cooked Green or Red Lentils
• 2 Cups Cooked Quinoa
• Raw Grated Carrots
• Steamed Broccoli Flowers
• 1/4 Cup Raw Shallots finely chopped
• 2 Tablespoons Dijon Mustard
• Lemon Juice: 1/2 squeezed
• 1/3 Cup Olive Oil
• 1/4 Cup Raw Chopped Italian Parsley
• Salt & Pepper to taste

INSTRUCTIONS

• Whisk together shallots, mustard, and lemon juice. Add the olive oil slowly, whisking until well-blended. Season with the salt and pepper.  Set dressing aside.
• Mix the cooked quinoa and lentils with chopped parsley in a large bowl.
• Top salad with raw grated carrots, and steamed broccoli flowers.
• Pour the dressing over the salad, and mix well.
• Serve warm or cold.