Cleansing Quinoa Salad

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Blender Entree Salad Lunch Box Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Broccoli, Kale, Red Cabbage, Sunflower Seeds, Dried Cranberries, Raw Pumpkin Seeds, Extra Virgin Olive Oil

Ingredients

For the salad:

1 head broccoli ⚠

½ bunch kale ⚠

½ small red cabbage ⚠

2 carrots

4 tablespoons sunflower seeds ⚠

2 cups cooked quinoa

1 cup dried cranberries ⚠

4 tablespoons hemp seeds

½ cup raw pumpkin seeds ⚠

For the salad dressing:

2 cloves garlic

½ cup apple cider vinegar

½ cup extra virgin olive oil ⚠

1 tablespoon pure maple syrup

½ teaspoon sea salt

¼ teaspoon ground black pepper

Instructions

1. For the salad: Chop the broccoli into small bite-sized pieces. Remove stems from kale leaves. Slice kale leaves and cabbage into thin shreds. Peel and grate the carrots.

2. Place all the prepared vegetables into a large bowl and top with the sunflower seeds, cooked quinoa, dried cranberries, hemp seeds, and pumpkin seeds.

3. For the salad dressing: Peel and crush garlic cloves.

4. Place all ingredients for the dressing into a small blender and blend until smooth.

5. Pour the dressing over the salad and mix well to combine. Serve immediately, or store overnight in the fridge.