RECIPE: Powerhouse Salad
October 4, 2011 10:38AM
(Courtesy Janet Rausa Fuller)
Updated: November 11, 2011 2:16PM
MAKES 6 SERVINGS
2 1/2 cups water1
1/2 cups quinoa, rinsed
HEMP/FLAX HONEY MUSTARD DRESSING (MAKES ABOUT 1/2 CUP)
1/4 cup hemp oil (see Note) 2 tablespoons flax oil 2 tablespoons apple cider vinegar 2 tablespoons stone ground mustard 2 tablespoons honey SALAD 2 cups salad greens or baby spinach 1 cup shredded carrots 2 tablespoons chia seeds
1/4 -inch dice
2 tablespoons flax oil
2 tablespoons apple cider vinegar
2 tablespoons stone ground mustard
2 tablespoons honey
2 cups salad greens or baby spinach
1 cup shredded carrots
2 tablespoons chia seeds
1/4 cup slivered almonds, toasted1
1/2 teaspoons sea salt Freshly ground black pepper
Freshly ground black pepper
Meanwhile, make dressing: Whisk together all dressing ingredients in small bowl and set aside.
In large bowl, combine quinoa with scallions, greens, carrots, red peppers, seeds, almonds and salt and pepper. Mix gently but thoroughly. Add 1/2 cup Hemp/Flax Honey Mustard Dressing to quinoa mixture and toss together gently. Taste and adjust seasoning.
This can be served room temperature or cold as a salad or side dish, or lightly sauteed as an entree.
Note: Hemp and flax oils can be found at Whole Foods and most health food stores. You can use olive oil, though it won’t have the same nutty flavor.
Adapted from Patrick Cassata, Bon Appetit, Wheaton College
Nutrition facts per serving: 419 calories, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 41 g carbohydrates, 8 g sugars, 11 g protein, 676 mg sodium, 7 g fiber