A vegan quinoa and lentil salad that is full of protein rich ingredients and is made flavorful by an easy homemade vinaigrette
Feel free to add finely chopped red bell peppers for crunch and color. I am definitely doing this next time. Instead of pumpkin seeds, you can add almonds or walnuts. I tend to use more pumpkin seeds because for nut allergies in our family. Store leftover salad in the refrigerator for 2-3 days and enjoy chilled.