So when making this vegan arugula salad, where I decided to just add a sprinkling of quinoa as I did in
my massaged kale quinoa salad, I thought this needed something unique.
Not exact matches
1 cup uncooked rice or
quinoa 1/2 bunch cilantro, finely chopped, parsley if you prefer 4 cups shredded
kale (
massaged in olive oil and sea salt), Cabbage or romaine lettuce
To the large bowl containing the
massaged kale, add the cooled
quinoa and beets, cucumber, snap peas, and blueberries.
While the
quinoa cooks,
massage your
kale.
In a large serving bowl, add the cooled
quinoa,
massaged kale, cranberry relish, plus pomegranate, green onion, mint, and pistachios.
Mixed with saffron - kissed
quinoa, pomegranate seeds,
massaged kale, mint, green onions, and pistachios, it's a full - flavored side dish fit to complement everything from roasted chicken to veggie burgers.
In my version of the recipe, I poached the salmon, and perched it on a bed of
massaged kale and my favorite Tru Roots sprouted rice /
quinoa blend.
The satisfying combination of
quinoa and dark green
kale, which is quickly
massaged to soften its texture, is made even more delicious by the addition of a creamy lemon - tahini sauce.
I'm serving it with a bed of
massaged kale (with olive oil), some lentils, and a few spoonfuls of red
quinoa.
We will take basic recipes —
massaged kale, baked tofu, grilled chicken and
quinoa — and we will make four completely different but equally satisfying meals using fun sauces, condiments, herbs, roasted nuts and seeds and more!
Roasted butternut squash with caramelized edges gets tossed with cooked tri-colored
quinoa, chopped baby
kale (or you can use
massaged kale with olive oil, lemon, and salt), red onion, cranberries, and pecans.