This delicious dish brings together many fresh, healing foods to provide tasty nourishment using easy-to-find foods in your local grocery store. The preparation is simple, taking only 25 minutes. It keeps well in your refrigerator and can serve as a packable lunch, a side-dish or, topped with grilled salmon or chicken, a wholesome meal. It’s flexible and can be modified to create variety as your taste desires. Try mixing it with roasted vegetables for a tasty alternative.
Prep Time: 25 minutes
Number of Servings: 3 – 4 servings
Ingredients
- 1 cup cooked quinoa (sprouted if you have access to it)
- 1 small bunch kale (any variety), shredded (approximately 2 cups)
- 3 medium carrots, grated (approximately 1 cup)
- ½ red onion, diced (approximately ½ cup)
- 2 medium tomatoes, chopped (approximately 1 cup)
- 1 small bunch parsley (either flat or curly), finely chopped (approximately 1 cup)
- ¼ – 1/3 cup extra virgin olive oil (to your taste)
- ½ lemon, juiced (approximately 1 Tbsp)
- Sea salt and fresh ground pepper to taste
Directions
Combine quinoa, kale, carrots, red onion, tomatoes and parsley in a large bowl. Add olive oil and lemon juice. Stir until well mixed. Add salt and pepper to taste.
Options when ready to eat
- Sprinkle hulled hemp seeds or sunflower seeds on your serving to add protein
- Add ¼ chopped avocado
- Add a few sliced Kalamata olives
- Add ¼ cup of fresh sauerkraut to increase the gut healing
Note
- This keeps well in an airtight glass container in the fridge for 3 – 4 days
- To prepare quinoa, bring 1/2 cup of quinoa and 1 cup of water or broth to boil. Simmer covered for approximately 15 minutes or until the water/broth has been absorbed. Remove from heat, fluff with fork, and let cool before adding it to the other ingredients
- Choose organic ingredients as much as possible, particularly the tomatoes as conventional ones are heavily sprayed.