This salad is an adaptation of a recipe shared by my good friend Tara. Recently, napa cabbage has been touted as one of the most nutritious greens. It is delicious raw in a salad or sauteed lightly in a stir-fry. Yield: 4 servings Dressing: 2 […]
This salad contains enough protein from the quinoa, nuts and beans to be a satisfying main course.
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
¼ tsp sea salt
1/8 tsp freshly ground pepper
½ cup quinoa, cooked and cooled, or 1 ¼ cups leftover cooked quinoa
¾ cup coarsely chopped raw almonds
½ cup chopped cashews
½ cup chopped walnuts or pecans
½ cup dried cranberries
¼ cucumber, cubed
¼ cup cooked adzuki or black beans (optional)
1 tbsp chopped pitted black olives
Dressing: Put olive oil, lemon juice, salt and pepper in a jar. Shake until mixture has thickened.
Salad: In large bowl, combine quinoa, nuts, cranberries or raisins, cucumber, beans, and olives.
Pour dressing over salad and toss gently but thoroughly to coat all ingredients evenly. Taste and adjust seasonings. Cover and chill before serving over a bed of fresh greens.
This recipe contains many superfoods. The shiitake mushroom is revered for its immune-boosting properties and its mild smoky taste. And, they are grown locally in this area. Studies found that turmeric’s anti-inflammatory effects are on a par with potent drugs such as hydrocortisone and Motrin, […]