Quinoa with Tahini in a Bowl.jpg

FIESTA QUINOA SALAD 

Servings: 3-4/ Energetics: Tri-Doshic

Ingredients:
​ 1/2 cup red quinoa (soaked for 4 hours)
1/2 cup white quinoa (soaked for 4 hours)
1 cup chopped boiled sweet potato (don’t over boil or it will turn to mush)     
1 bunch of kale, finely chopped
1/4 cup roasted sunflower seeds
1 teaspoon of olive oil 

    Dressing:
1/4 cup extra virgin olive oil. 
2 tablespoons lemon juice
  1 big handful of fresh basil leaves
  1/2 teaspoon of salt 
  Dash of freshly ground black pepper

Adjustments: 
To balance Kapha, water can replace the oil. To balance Pitta, replace mint leaves with basil leaves.   

Preparation:  ​
1. Place quinoa in strainer and wash for a couple of minutes with your hands to remove the bitter taste that is on the outside of this seed. 2. Place quinoa in a pot with 2 cups of water.  Turn the stove on medium and cook the quinoa uncovered until all the water has been absorbed.  As soon as you notice the water has been absorbed, turn the flame off, fluff quinoa with a fork and cover pot.  Let sit 5 minutes. 3. In the meantime, sautee the kale in 1 teaspoon of olive oil for 3 minutes. Turn flame off and cover, stirring occasionally.  4. Also, you can make dressing by blending all the ingredients listed above under “Dressing”.  You can also use the time that the quinoa is cooking to roast your sunflower seeds, cut your boiled sweet potato and cut your almond cheese. 5. Place quinoa in a bowl and mix with sunflower seeds, boiled sweet potato and kale.  6. Add dressing and enjoy!

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