Salads can get boring. Especially when you eat well and are a health-conscious person.
Choosing the greenest item at restaurants often means settling for a salad, missing out on some of the more interesting and unique dishes lower down on the menu.
We believe that salads should never be boring! And eating greens can always be fun, exciting, and different.
This particular recipe will give your tastebuds a mix of flavours, from the exotic cilantro (feel free to leave it out if you are one of the anti-cilantro eaters) to the crunchy pumpkin seeds to the subtly sweet goji berries.
And of course, adding in quinoa and adzuki beans (but really, you could add any type of bean that you prefer) makes this salad a complete meal with easily digestible protein.
This salad will give your tastebuds a mix of flavours, from the exotic cilantro to the crunchy pumpkin seeds to the subtly sweet goji berries. Adding quinoa and adzuki beans makes this salad a complete meal with easily digestible protein.
- 2/3 cup dried quinoa
- 1/2 cup dried adzuki beans, soaked for 4 hours (or 1 can)
- 3 cups kale, chopped finely
- 1/2 cup cucumber, chopped
- 1/3 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp goji berries
- 1/4 cup sunflower seeds, or pumpkin seeds
- 1/4 cup green onion, chopped
- 4 tbsp flax oil, or olive oil
- 1 lemon, juiced
- 1/8 tsp sea salt
- 2 tsp honey, or maple syrup
- Prepare the quinoa and adzuki beans. Cook the quinoa with 1.5 cups of water. Bring to a boil, cover and reduce to a simmer for 15 minutes.
- Cook the adzuki beans in a small pot of water for 30 minutes, or until the beans are soft. If using canned beans, simply rinse them off under cold water.
- While the quinoa and adzuki beans are cooking, mix the flax oil, lemon juice, honey/maple syrup, and sea salt together.
- Massage the kale together with ½ of the dressing.
- Toss in the cucumbers.
- When the quinoa and adzuki beans are cooked, mix them together. Mix in the green onions, goji berries, parsley and cilantro. Add sea salt to taste.
- Serve the quinoa and adzuki beans with the kale. Add more dressing if needed. You can store the leftover dressing in the refrigerator for a week to use on another salad!
- Top with sunflower and pumpkin seeds.
Amount Per Serving Calories 409Total Fat 25gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 22gCholesterol 0mgSodium 594mgCarbohydrates 39gFiber 9gSugar 10gProtein 11g
If you are looking for more simple and tasty recipes to make your life easier- check out our newest Online Course – The Alkaline Diet. It provides you with the tools, support and structure you need to really eat green! The next course starts on March 1st, which is the perfect time to start getting ready for the approaching spring and eating more fresh veggies.