Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese

Ingredients

Salad:

½ cup (125 mL) quinoa

1¼ cups (310 mL) cooked or canned green lentils, drained & rinsed

½ cup (125 mL) thinly sliced red onion

2½ cups (625 mL) baby kale

½ cup (125 mL) toasted walnuts or pecans (reserve some for garnish)

½ cup (125 mL) thinly sliced dried dates (reserve some for garnish)

½ cup (125 mL) crumbled or chopped blue cheese (reserve some for garnish)

Dressing:

¼ cup (60 mL) balsamic vinegar

1 Tbsp (15 mL) honey

¼ tsp (1 mL) whole grain mustard

3 Tbsp (45 mL) canola oil

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper