Source: Oh She Glows Every Day
SALAD:
1 cup uncooked quinoa
1 1/2 cups water
1 can (14 oz) garbanzo beans, drained & rinsed
3 cups chopped kale
3 medium carrots, diced
1/2 cup chopped green onion
1/2 cup chopped parsley
1/4 cup sun-dried tomatoes, finely chopped (or I prefer 1/2 cup chopped red pepper)
VINAIGRETTE:
1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup olive oil
1 tsp pure maple syrup
2 tsp lemon zest
TOPPINGS:
salt & pepper to taste
6 TB toasted pepitas (pumpkin seeds)
1 TB hemp hearts
1. Combine quinoa & water in pot. Bring to boil, reduce heat, cover & simmer 12-15 minutes. Let cool.
2. Meanwhile make the vinaigrette. In a small bowl whisk together vinegar, mustard & garlic. Slowly whisk in oil, then stir in syrup & lemon zest.
3. Place cooled quinoa in large bowl. Add remaining salad ingredients & vinaigrette, and toss together to combine. Season with salt & pepper; serve with toppings.
1 comment:
Aimee recently made this yummy salad for our teaching staff during conference week. All the teachers were talking about it! I have made it three more times in less than two weeks. My youngest son has also requested it and eats all the leftovers before anyone can get another bite! Thanks for sharing such a healthy and hearty new addition to our salad recipes!
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