Not Your Mother's Quinoa Salad

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Ah, salads. My love/hate relationship with them runs deep in my veins. For starters, let's talk about the golden rule of dating which is: never under any circumstances order pasta on the first date. You know, because it's hard to take a bite without noodles hanging out of your mouth. We should order salads because they are cute and usually small which makes us appear dainty or something misleading like that. But let's get real, how many times have you taken a bite of a salad without spinach stems sticking out of your mouth? Yeah. Same. Pass me the pasta.

Yes, that is my phone. Clearly in my rush to devour this I misplaced my eye for detail ¯\_(ツ)_/¯

Yes, that is my phone. Clearly in my rush to devour this I misplaced my eye for detail ¯\_(ツ)_/¯

I know I'm very into healthy options and everything but honestly, there are very few salads out there that make me do a double take the way this one did. I recently started following @mamaeatsplants on Instagram right when she was debuting her quinoa salad recipe that inspired this one. She gets full credit for this (I only changed a few ingredients.) I love the hardiness of the greens + quinoa together, topped with the earthy and tangy flavors of the beets, radishes, hemp seeds, cara cara oranges and more! It's an amazing combination.

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Full of protein, iron, and tons of minerals, this salad will keep you satisfied for hours and give the energy to power through that afternoon workday slump. Let the spinach stems hang!

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Not Your Mother's Quinoa Salad
adapted from @mamaeatsplants by The Nutritious Table
Ingredients
  • 1 cup Quinoa
  • Kale
  • Arugula
  • Cilantro
  • Red onion
  • Radishes
  • Cucumbers
  • Cara Cara Oranges
  • Roasted beet
  • Pomegranate seeds
  • Hemp seeds
  • Sprouted sunflower seeds
Instructions
1. Preheat oven to 425 and roast your foil wrapped beet for 40 min.2. In a pot, boil 2 cups of water and 1 cup of quinoa together. Once boiling, turn the heat down to a simmer, put a lid on the pot and let it do its thing for about 12 minutes.3. In your salad bowl, massage kale in a small amount of olive oil. This takes away the bitterness and makes the kale easier to digest.4. Once the beets have cooled, slice them and add to the salad along with all other greens & toppings. 5. Add your favorite salad dressing and enjoy! We used a mix of apple cider vinegar, grade A maple syrup, olive oil, and pepper.
Details
Prep time: 40 min Yield: a very big bowl