By Dr Gwen Eager in Extraordinary Health Magazine 27
INGREDIENTS: (USE ORGANIC) DRESSING:
1⁄4 cup olive oil
11⁄2 Tablespoons apricot preserves 1 teaspoon dijon
1 garlic clove, minced
1 cup quinoa
1 cup water
2 cups vegetable broth
1 Tablespoon Garden of Life coconut oil
1⁄2 cup chopped walnuts
1 cup chopped apples (such as Honeycrisp or Fuji)
1⁄4 cup pomegranate seeds
1⁄4 cup pumpkin seeds (pepitas)
1⁄4 cup dried apricots, chopped into small pieces
1⁄4 cup thinly sliced green onion
For the Dressing: Whisk together all ingredients and set aside.
For the Salad: First you will need to cook the quinoa. Place coconut oil in a pot and heat. Add quinoa and toast for a few minutes then add water and vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until quinoa is cooked then remove from heat. After quinoa has cooled, place all ingredients into a large bowl and toss. Serve as a main dish or as a side. Store in refrigerator for up to four days.
It’s vegan, gluten free, dairy free and soy free.
Quinoa is actually a seed but cooks like a grain. It is high in protein and gluten free. You can use quinoa in a lot of recipes, hot or cold. This particular quinoa salad is colorful, energetic and sweet.
content from gardenoflife.com used with permission
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