1 cup dry quinoa, cooked
12 leaves of kale, ribs removed, leaves chopped finely*
¼ cup finely chopped chives*
¼ cup finely chopped cilantro*
¼ cup finely chopped mint*
2 carrots, shredded*
1 cup broccoli florets, finely chopped*
½ cup mixed sprouts
½ cup mixed seeds (flax, chia, hemp, raw sunflower seeds and raw pumpkin seeds)
½ cup grapeseed oil
⅓ cup unseasoned brown rice vinegar
2 tbsp water
2 tbsp minced ginger
1 very small stalk celery from the interior of the head
1 tbsp low sodium soy sauce
1 tbsp honey
½ tbsp lemon juice
½ tsp sea salt
Freshly ground pepper to taste
- In a large mixing bowl mix together quinoa, kale, chives, cilantro, mint, carrot, and broccoli.
- To Make Dressing: combine all ingredients in a blender and blend until smooth.
- Add about ¾rs of the dressing, toss. Add sprouts and seed mixture, toss lightly.
*NOTE: I chop all the herbs, kale and broccoli together in the food processor. I use the grater blade for the carrot.
Makes 10 servings
To cook quinoa: Rinse quinoa in a strainer, put into a small sauce pan with 1½ cup water and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Fluff with a fork and let cool with lid off.