Quinoa Concept Salad

The ingredients below are suggestions, and you can change them according to the type of veggies you prefer, or veggies that are in season. You can also replace the apple cider vinegar with lemon or lime juice. Get creative!!

Makes 5-6 cups depending on the amount of added veggies.

INGREDIENTS

1 C Dried organic quinoa

2 TBSP apple cider vinegar

1 sweet pepper (options jalapeno for a bit of spice)

1 C sliced cabbage (options: red, white or napa cabbage)

1 C diced cucumber

2 scallions, thinly sliced (options: red onion)

1 grated carrot

5-6 sliced radishes (options: daikon radish)

½ C finely chopped cilantro (options: arugula, parsley)

½ C roasted pumpkin seeds (options: hemp hearts, chopped raw almonds, pine nuts, sunflower seeds)

Sea salt

DRESSING

4 TBSP apple cider vinegar

1 TBSP raw honey

1 TSP miso paste

½ C olive oil

Celtic or Himalayan sea salt & pepper

DIRECTIONS

Quinoa preparation: Night before making the salad, pour 1 C dried quinoa into a glass bowl, add water to 2 inches above seeds, 2 tbsp apple cider vinegar. Stir and cover. Leave on counter overnight.

Salad preparation: Bring 2 cups water and 1 tsp salt to boil in a medium size pot. Rinse and drain quinoa and add to boiling water. Stir and turn down to simmer for approximately 15 minutes. It will puff up and become tender (taste test) and don’t overcook.

Drain quinoa, add to medium bowl and place in refrigerator for 30 minutes.

Meanwhile prepare raw veggies and dressing (whisk in small bowl)

Add all ingredients to bowl and mix adjusting seasoning to taste. Refrigerate.