Organic Fusion: Conscious Food for the Mind, Body and Soul by Amanda Battley

Author:Amanda Battley [Battley, Amanda]
Language: eng
Format: azw3
Publisher: UNKNOWN
Published: 2017-03-14T04:00:00+00:00

quinoa & cranberry salad

ingredients 400 gm (2 cups) . . . . . . . . . . .red OR white quinoa 100 gm (1 cup) . . . . . . . . . coarsely chopped kale 10 gm (1/4 cup finely chopped) . . . . . . . . . . . . . . . . . . . . mint 40 gm (1/4 cup chopped) . . . . . . . . . . . . . . . . bell pepper 150 gm (1/2 med.) . . . . . . . . . . . lebanese cucumber 50 gm (1/4 cup chopped) . . . . . . . . . . . . . . roma tomatoes 80 gm (1 small sized) . . . . . . . . finely chopped red onion 3 gm (1 tsp) . . . . . . . . . . . . . . . . .chia seeds 40 gm (1/4 cup) . . . . . . . . . . . . . slivered almonds 40 gm (1/4 cup) . . . . . . . . . . . . .dried cranberries 7 gm (1 med. sized clove) . . . . . . . . . . . . . . . . . . . .garlic Himalayan pink rock salt

dressing 40 ml (2 tbsp) . . extra virgin olive oil OR coconut oil 1/2 med. sized . . . . . . . . . . . . . . . . . . . lemon

7 gm (1 med. sized clove . . . . . . . . . . . . . . garlic, crushed 3 gm . . . . . . . . . . . Himalayan pink salt pepper

Put the quinoa and 4 cups of water in a saucepan and boil until seeds have opened. Place in the refrigerator to cool.

Place quinoa in a bowl and mix with kale, mint, bell pepper, cucumber, roma tomatoes, red onion, chia seeds, almond slivers and dried cranberries.

Dressing: In a small bowl, crush garlic, squeeze in juice of lemon, add extra virgin olive oil, mix, and season to taste with Himalayan pink salt and pepper.

Place quinoa mix on plate and drizzle with dressing.

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