3 cups baby bok choy, chopped
2 cups quinoa
1/2 cup lentils
1 avocado, sliced
1/3 cup grape tomatoes, halved
2 Tbsp walnuts
2 Tbsp parsley
Rinse the quinoa in a bowl or strainer. In a large pot, place 4 cups of water or vegetable broth and cook the quinoa over medium-high heat. Once boiling, turn the heat down to a simmer and cover the pot with a lid. Let it simmer until all fo the liquid is absorbed (about 10-15 minutes).
Rinse the lentils in a bowl or strainer. In a deep saucepan or pot, place 1 cup of water and the lentils and cook over medium-high heat. Once boiling, turn the heat down to a simmer, and partially cover the pot with a lid, allowing some steam to escape. Cook until tender (about 10 minutes).
While the quinoa and lentils are cooking, prepare the other ingredients. Chop the bok choy. Slice the avocado. Slice the tomatoes.
Once the lentils and quinoa are cooked, add all of the ingredients in a large bowl and toss with dressing of your choice.