Ingredients:
1 cup organic lentils, rinsed
2 teaspoons salt, divided
1 cup organic quinoa, rinsed
3 tablespoons balsamic vinegar
3 tablespoons organic extra virgin olive oil
2 teaspoons sea salt, divided
1 whole organic plum tomato, diced
1 whole organic avocado, halved, pitted, peeled, diced
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lemon zest

Directions:
1. Place lentils in a pot and add enough water to cover them by 2 inches. Stir in 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 10 to 15 minutes, or until tender.
2. While lentils are cooking, cook quinoa with remaining salt according to package directions.
3. Drain lentils well and transfer to a bowl. Add quinoa and stir to combine. Let cool.
4. In a separate bowl, whisk together vinegar and olive oil to make a vinaigrette.
5. Add tomatoes and avocados to lentil mixture and drizzle with vinaigrette. Sprinkle with cilantro and lemon zest to serve.

Makes 2 servings