Superfood Salad

Written by Bridget on . Posted in Ravishing Recipes

Superfood Salad

High protein * Gluten free * Vegan * Dairy free

Today’s recipe again comes from one of my FAV chickies in the Nutrition Arena, Nicole Maree of nicolemaree.com

This divine Festive Recipe is specifically from her 12 Foods of Christmas eBook which is a STEAL at only $10 🙂 I strongly encourage you to check it out 🙂

Not only is this a WONDERFUL salad to take to any gathering or BBQ, it is also a complete meal in itself!

Quinoa is actually a high protein seed, not a grain and is closely related to species such as beetroots, spinach and tumbleweeds. Goji berries, cranberries and currants are mega loaded with anti-oxidants, and kale is bursting with calcium, Vitamin C, Vitamin K and beta carotene. The extra nuts and lentils offer extra protein, as well as nourishing essential fats and fibre and ALL of the combined ingredients make this a very alkaline and cleansing meal.

To boot it tastes SENSATIONAL!!! Your taste buds will definitely be having a party with this one 🙂

Enjoy and I look forward to your feedback 🙂

Ingredients
1 cup tri-colour quinoa
2 cups water
2 cups chopped kale
1/2 cup dried cranberries
1/2 cup goji berries
1/2 cup currants
1/4 cup flaked almonds
1/2 cup pistachios
1/4 cup pepitas
1/4 cup mint, chopped
1 tbsp orange zest, grated
400g can brown lentils, drained
1/2 tbsp apple cider vinegar
Juice of one large orange
Salt and pepper

Method
Rinse 1 cup of quinoa with water. Bring 2 cups of water to boil in a large saucepan.

Once the water comes to a boil, add the rinsed quinoa and return to boil.
Cover, reduce heat to low and continue to cook until the water is gone and the quinoa is cooked and fluffy. This should take around 10-15 minutes.

Transfer the cooked quinoa to a large mixing bowl. Mix in chopped kale and allow to cool.

Add cranberries, goji berries, currants, almonds, pistachios, pepitas, chopped mint, orange zest, brown lentils, apple cider vinegar and orange juice to the quinoa and mix to combine. Season with salt and pepper.

Cover and refrigerate until ready to serve.

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