meal - rainbow quinoa salad with peanut dressing

*all organic 

1 cup uncooked Quinoa
1 head of Purple Kale
1 Carrot
1 Bag Frozen Shelled Edamame
1 Pomegranate
1 Yellow or Orange Pepper
Olive Oil
Garlic Powder to Taste
Slat & Pepper to Taste
Raw Pecans

Peanut Sauce
*adapted from here
1 cup coconut milk
2 tbs red curry paste
1/2-1 cup peanut butter - smooth or chunky
1 cup chicken broth
2 tbs soy sauce
1-2 tbs lime juice
1 tbs sugar
Salt to taste


Peanut Dressing 

Mix all ingredients together in a sauce pan over low heat until they have fully blended together, then store in the fridge & use when desired. *I was very informal when making this sauce, I tasted along the way & added ingredients until I got the taste I was looking for.


1) Begin cooking quinoa by following package instructions.
2) Wash kale, then tear leaves off into bite size pieces in a large mixing bowl, (I did not add the kale stems to the dish, you can either incorporate them into another dish i.e. saute them or compost them) drizzle with olive oil, sprinkle with salt, pepper, & garlic powder & message the ingredients together with your hands so they are all incorporated evenly.
3) Prepare pomegranate
4) Chop Pepper
5) Take carrot & create ribbons with a peeler
6) Once Quinoa is ready & at room temperature add miss all of your ingredients together
7) Drizzle with peanut sauce
8) Add pecans right before you eat this dish so to prevent them from getting soggy.


* I took this to work for lunch almost every day this week, it was delicious & energizing, plus I got a full spectrum of nutrients.

No comments:

Post a Comment