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RECIPE: Powerhouse Salad

(Courtesy Janet RausFuller)

(Courtesy Janet Rausa Fuller)

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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

1/2 teaspoon sea salt

SALAD

1/4 cup chopped scallions

2 cups salad greens or baby spinach

1 cup shredded carrots

3/4 cup roasted red pepper,
1/4 -inch dice

2 tablespoons chia seeds

1/4 cup pumpkin seeds

1/4 cup slivered almonds, toasted1

1/2 teaspoons sea salt

Freshly ground black pepper

In large pot, bring water to boil, then add quinoa. Bring water back to boil, then lower heat to simmer and cook 15 to 20 minutes, until water is absorbed. Remove pot from heat, fluff quinoa with fork, then let stand at room temperature for 15 minutes.

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



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