This quinoa salad is not only delicious but also packed with calcium from kale and broccoli, as well as magnesium from quinoa, nuts, and seeds, making it an excellent choice for bone health.
Serves 4
Ingredients (organic/biodynamic)
- 1 c. quinoa, rinsed
- 2 c. of water or vegetable broth
- 1 c. chopped kale
- 1/2 c. chopped broccoli
- 1/2 c. spinach
- 1/4 c. diced red bell pepper
- 1/4 c. diced cucumber
- 1/4 c. diced carrots
- Juice of 1 lime
- 2 dates
- Celtic Sea Salt® and freshly ground black pepper to taste
- 1/4 c. chopped parsley
- 2 tsp. sesame seeds
- 2 tsp. pinenuts
Instructions
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Remove from heat and let it cool.
- Preheat oven to 375°F
- Cover a baking sheet with a piece of parchment.
- Place the kale, broccoli, and spinach on the parchment paper.
- Transfer the baking sheet and vegetables to the preheated oven.
- Bake the greens for 7-10 minutes (broccoli will be softened, kale will be crunchy, spinach will become slightly softer)
- Carefully remove the baking sheet from the oven and use a spatula to remove the greens from the parchment paper and transfer them to a large mixing bowl.
- Add the cooked quinoa, red bell pepper, cucumber, carrots, and parsley to the bowl and stir to combine.
- To make the dressing, blend together lime juice, 1 Tbsp. water or broth, dates, Celtic Sea Salt, and freshly ground black pepper in a blender. Pour the dressing over the quinoa and vegetable mixture and toss until well mixed.
- Transfer the quinoa salad to a serving platter, and top it with parsley, sesame seeds and pinenuts.
- Taste and adjust seasoning if needed.
- Serve immediately, or chill in the refrigerator for a couple of hours to let the flavors meld together before serving.
Enjoy!