Quinoa Salad
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This salad is easy to make and very nourishing. It can really be an assortment of whatever you'd like, no rules.
Salad 1 1/2 cups water or chicken broth 1 cup quinoa, rinsed thoroughly 1 sheet of kombu 2 carrots, chopped 1/2 cup black beans 1/4 cup red onion 1 T pumpkin seeds 1 T sunflower seeds 1 T pecans salt pepper |
Bowl: www.willisingleton.com/
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Dressing
extra virgin olive oil
vinegar (balsamic, apple cider vinegar, or ume plum vinegar)
Instructions
Rinse the quinoa thoroughly and add to the water or broth. Include the kombu. Bring to a boil. Cover and allow to simmer for 20 minutes. Let sit for 5 minutes and fluff.
Combine all the vegetables, nuts, and seeds into the quinoa. Dress with the oil and vinegar. The ume plum vinegar is salty so use sparingly.
Serve at room temperature or chilled.
extra virgin olive oil
vinegar (balsamic, apple cider vinegar, or ume plum vinegar)
Instructions
Rinse the quinoa thoroughly and add to the water or broth. Include the kombu. Bring to a boil. Cover and allow to simmer for 20 minutes. Let sit for 5 minutes and fluff.
Combine all the vegetables, nuts, and seeds into the quinoa. Dress with the oil and vinegar. The ume plum vinegar is salty so use sparingly.
Serve at room temperature or chilled.
