recipe and photo adapted from Simple Green Meals by Jen Hansard
2 cups quinoa
4 cups vegetable stock
4 T balsamic vinegar
2 T olive oil
2 T lemon juice
sea salt and ground pepper
1/2 cup dried cherries or cranberries
2 chopped or grated carrots
2 cups kale, stems removed and chopped
4 scallions, sliced
1/4 cup sunflower seeds
1/4 cup pepitas
Cook quinoa with veggie stock per package directions, then cool. Meanwhile, in a small glass Tupperware make dressing by whisking together vinegar, oil, lemon juice, salt, and pepper.
Add the other ingredients to the quinoa, and drizzle dressing on salad before serving.
2 T lemon juice
sea salt and ground pepper
1/2 cup dried cherries or cranberries
2 chopped or grated carrots
2 cups kale, stems removed and chopped
4 scallions, sliced
1/4 cup sunflower seeds
1/4 cup pepitas
Cook quinoa with veggie stock per package directions, then cool. Meanwhile, in a small glass Tupperware make dressing by whisking together vinegar, oil, lemon juice, salt, and pepper.
Add the other ingredients to the quinoa, and drizzle dressing on salad before serving.
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