This fresh and satisfying salad has plenty of healthy fats from the walnuts and olive oil, and plenty of protein from the quinoa. The combination of herbs, spinach, onions, garlic, olive oil and balsamic vinegar makes the dressing a tasty anti-inflammatory powerhouse. Sprouts add a special touch in terms of texture and nutrition.
Note: Quinoa is one of the few plant based foods that provides a complete protein profile composed of all 9 essential amino acids
- Serves 4
- 3 cups baby greens
- 1 cup spinach
- 1/4 cup walnuts, chopped and roasted
- 1 carrots, diced
- 1/2 medium zuchinni, grated
- 1 cup quinoa, cooked ( I like a combination of red, black and yellow)
- 1/2 cup green onions, sliced
- 1 cup sprouts of your choice
Arrange greens on a serving platter, add carrots, zucchini, green onions, quinoa and spouts. Add dressing and top with walnuts.
- 1/2 cup extra virgin olive oil
- 2 garlic cloves
- 1/4 cup onion
- 1/2 cup spinach
- 1/2 cup cilantro or parsley
- 1/2 cup dill
- 1 tbs tamari
- 2 tbs balsamic vinegar
- 1/4 cup water
- 1/4 teaspoon salt
Blend all ingredients until smooth. Drizzle over greens.
Soak quinoa in water for 1 to 8 hour, drain and rinse or rinse thoroughly under cold water until water drains clear.
In a medium saucepan, over high heat, bring water to a boil. Add salt and quinoa, lower heat, cover and simmer for about 15 minutes or until all water is absorbed. Don’t stir the grain while it is cooking.
To roast walnuts
In a medium size skillet, over low heat roast walnuts, stirring often. Be careful nuts burn quickly.
Although raw nuts are at their purest and height of in terms of
nutrition, roasted nuts take on a very different taste when roasted and add a delicious touch to salads.