If you know me and how I am in the kitchen, you'll know that more than often I do not follow set recipes. Instead, I see what is available or must be eaten then come up with a dish. So, here's an attempt of showing you what was in this dish and how it was put together.
Simple Quinoa Salad
Get Organic or homegrown produce if you can
Salad:
- About 5 large organic lettuce leaves, chopped up
- About ten organic grape tomatoes, carefully chopped up
- A handful of raisins (for sweetness; I don't always add this)
- One medium size carrot, grated
- One seedless duke or cucumber seeded and chopped
- About two tablespoons finely minced onion
- 1 cup of quinoa soaked overnight, rinsed, drained, cooked and cooled (this would yield about 2-3 cups of cooked quinoa)
- About two tablespoons of hemp seeds (sometimes called hemp hearts)
Dressing:
(this is just one simple dressing that is easy to shake up)
- About half a tablespoon of miso paste
- About 1/2 - 2/3 teaspoon of pink salt
- Black pepper to taste
- One clove of garlic, grated
- About two teaspoons of green onion, minced
- About the size of half your thumb of ginger, grated
- About a tablespoon or two of water
- Three tablespoons of Apple Cider Vinegar
- Six tablespoons of Extra Virgin Olive Oil (or cold pressed flax oil)
- About a tablespoon of maple syrup or sweetener (if you choose) of your choice
In a jar with a lid, combine miso paste (stir with a fork) with water until a mushier consistency. Add garlic, ginger, salt, pepper, onion and stir until well combined. Incorporate vinegar and then oil. Put the lid on and shake, Shake, SHAKE!
When you're ready to eat, just scoop the salad into a bowl and the dressing as well as some sprouts if desired. Enjoy!
Note: for special diets, you can modify what vegetables you put in as well as what kind of oils.
Have fun!
