The recipe for today’s dish may seem unusual, but right now, quinoa salad with fresh greens is the hit of the season.
Ingredients of salad
- 190 g of raw quinoa groats
- 360 ml of water
- 1 tsp. salt + a pinch
- 1 bunch of kale leaves (you can safely replace it with a mix of greens or small spinach *)
- juice of 1 lemon
- 3 tbsp. virgin coconut oil (or olive oil)
- 1 clove of garlic (crush or chop)
- 2 tbsp. apple vinegar
- 2 tbsp. tahini
- 1 small jicama (it is much easier to buy regular small black radishes and thinly slice them into straws)
- 150 g frozen edamame beans (green peas)
- ½ small red onion, thinly sliced
- 45 g almond slices
- 60 g dried cranberries
Step #1
Fry the quinoa in a hot pan without fat, stirring constantly, for about a couple of minutes.
Boil the water with ½ teaspoon of salt, and pour the water over the quinoa in a pot of the right size.
Bring the quinoa to a boil. , then cover the pan with a lid and cook the quinoa over low heat for 10-15 minutes until the cereal absorbs all the liquid.
Remove the porridge from the heat and let it stand under the lid for another 10 minutes.
Step #2
In a large bowl, mix chopped kale leaves with 1 tbsp. lemon juice and 1 tbsp. of melted coconut oil.
It is best to do this with your hands, as if lightly “massaging” the greens, rubbing the dressing into the cabbage. At the same time, the cabbage leaves soften, noticeably decreasing in volume.
Add garlic to the cabbage, mix everything again and set aside.
- If you use spinach or a mix of greens in your salad, you shouldn’t make any extra body movements – just “marry” the greens with dressing and garlic.
Step #3
In a small bowl, mix the dressing: 1 tbsp. lemon juice, 2 tbsp. melted coconut oil, ½ tsp. salt, apple cider vinegar and tahini.
Step #4
In a nice bowl, carefully combine the quinoa with the other ingredients and dress the salad with the dressing.
Serve the salad cold or warm.
