Cleansing Quinoa Salad

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Blender Entree Salad Lunch Box Vegetarian Added about 1 month ago Updated about 1 month ago

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.