Cleansing Quinoa Salad

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Blender Entree Salad Lunch Box Vegetarian Added 7 months ago Updated 7 months ago

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

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.

Per serving incomplete

21790

Cal

35g

Carbs

2538g

Fat

15g

Protein

Carbs 1%

Fat 99%

Protein 0%