Quinoa lentil Salad with Carrot, Leaks, and Broccoli

Quinoa lentil Salad with Carrot, Leaks, and Broccoli

4 cups cooked quinoa, cold

2 cups cooked black lentils, cold

1 tablespoon olive oil

2 leaks, tough, dark ends removed, finely sliced and well cleaned

2 cups broccoli florets

2 grated carrots
2 cups garbanzo beans

Juice of one lemon

½ teaspoon salt

1-teaspoon cumin

¼ cup olive oil

Cracked back pepper to taste

Toss together quinoa and lentils. Set aside. Sauté leaks in olive oil until the begin to soften (about 3 minutes). Add broccoli to leaks and continue to sauté until crisp-tender (about 5 minutes). Add leaks, broccoli, carrot, and garbanzo beans to quinoa mixture. Wisk together lemon juice, salt, cumin, olive oil, and pepper. Toss with the salad.

Serves 4, or two, with leftovers for lunch the next day!