Autumn Lentil and Quinoa Salad

Ingredients

• 1 cup lentils, rinsed
• 1 cup quinoa, rinsed
• 2 cups butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Cook the lentils and quinoa according to package instructions. Drain and set aside to cool.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.