Simple yet delicious and full of nutrients, quinoa salad is great for lunch or as a side dish for any meat, and it will help you to lose any extra holiday pounds.
Quinoa, Kale and Berry Salad
1 1/3 cup of quinoa (8 ounces)
1 tablespoon of avocado oil
¼ cup of pumpkin seeds
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 ½ inch piece of root ginger, shredded
2 teaspoons of agave syrup
2 ounces of fresh spinach leaves
2 ounces of fresh kale, shredded
6 ounces of raspberries
4 ounces of blueberries
Bring 1 quart of water to boil, add quinoa and simmer for 10 to 12 minutes. Drain and set aside to cool.
Meanwhile, heat the avocado oil on medium heat in a frying pan, then add pumpkin seeds and sunflower seeds. Fry over medium heat until beginning to brown.
Next add soy sauce, sesame oil, agave syrup and shredded ginger root, mix until all ingredients are well combined.
Add seeds and sauce mixture to the quinoa and let cool completely.
Next, add spinach leaves, shredded kale, and berries. Toss and serve.
This recipe will make 4 servings.
Preparation time: about 20 minutes.
Cooking time: minutes 10 to 12 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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