24 Feb Vegan Superfood Salad Bowl
Vegan Superfood Salad Bowl
Last week I was tasked with teaching a class on energy and creativity food for an amazing creative agency in Los Angeles, RAPP. I set out to create a one-bowl-meal where almost every ingredient was supercharged with superpowered superfoody goodness (what screams natural energy more than Superfoods?) and that could easily be made on the go at work. The result? This nutrient packed energy boosting, chewy, crunchy, sweet and sour bowl, great as a side (serves 2) or a main dish (serves 1). Enjoy!
- 1 Cup Lacinato Kale, Stemmed and Chiffonaded
- 1 Cup Cooked Quinoa
- 1/4 Cup Fresh Blueberries
- 1 Tablespoon Dried Goji Berries
- 1 Tablespoon Hemp Seeds
- 2 Tablespoons Toasted Almonds, Roughly Chopped
- 1/4 Cup Pure Pomegranate Juice
- 2 Tablespoons Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1 Teaspoon Honey
- Pinch Coarse Sea Salt
- Freshly Ground Black Pepper
Cook Your Quinoa
- Rinse dry quinoa in a mesh strainer.
- At Home- In a pot over medium high heat, cook 1/4 Cup quinoa in 2 teaspoons Olive Oil for about 1 minute until aromatic and lightly toasted. Add 1 Cup of Vegetable Stock or Water and bring to a boil. Turn down heat to simmer and cover. Cook for about 15-20 minutes until you see the white ring form around the edges. Drain any remaining water and set aside to cool.
- At Work- Place 1/4 Cup of quinoa and 1 Cup water or vegetable stock in a microwavable dish. Cook on high for 5 minutes, stir, and then cook 8 minutes longer at 60 percent power. Allow the quinoa to stand for a few minutes before using.
- Let Quinoa Cool.
Make Your Dressing
- Whisk all ingredients together in a bowl (or shake in a mason jar)
Make Your Salad
- Toss a bit of dressing with kale and massage into leaves.
- Stir in remaining salad ingredients and desired amount of remaining dressing. Toss to coat.
- Play with flavor combos by changing up the nuts and berries. Switch out the blueberries for mulberries or huckleberries, and change out the gojis for dried goldenberries, cranberries, acai, cherries, etc. Candied walnuts, toasted hazelnuts, and spiced pecans are all great options.
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