Crunchy Romaine Salad with Quinoa

This mega crunchy salad is super healthy and totally irresistible! Vegan and gluten free. cookieandkate.com

See that salad? I merely ate leftovers for breakfast. After my annual too-many potato chips session on the lake with my family, I’m craving modern, shiny, satisfyingly crunchy points. Completely I am not the one one!

I truly want to let you already know all about Oklahoma, and the best way the bushes shrink into broccoli florets and the filth turns purple on that acquainted drive south on I-35. I want to tell you about meeting my newest cousin and the best way she let me keep her for over an hour (probably I hogged her a bit). And the best way additional-cute Cookie is after quite a few days apart. She’s snuggled up beneath my correct elbow now.

romaine and radishes

INGREDIENTS
Salad
  • ⅔ cup uncooked quinoa, rinsed
  • 1⅓ cups water
  • ½ cup raw sunflower seeds
  • ½ teaspoon olive oil
  • 1 small head of romaine (about eleven ounces) or one 5-to-6-ounce bag of romaine, chopped into chew-sized gadgets
  • 1 cup shredded carrots (I used 2 big carrots, was ribbons with a julienne peeler and roughly chopped)
  • 1 cup chopped cabbage (inexperienced or purple) or broccoli slaw
  • ½ cup chopped radishes
  • ½ cup dried cranberries
Zippy cilantro dressing
  • ⅓ cup olive oil
  • three tablespoons lime juice (about 2 medium limes)
  • 2 tablespoons rice vinegar
  • ¼ cup flippantly packed current cilantro
  • 2 teaspoons honey or maple syrup
  • 2 medium cloves garlic, roughly chopped
  • ½ teaspoon implausible-grain sea salt
  • ¼ teaspoon chipotle chili powder or widespread chili powder
INSTRUCTIONS
  1. To prepare dinner dinner the quinoa: Combine the quinoa and water in a medium saucepan. Ship the mixture to a boil over medium-extreme heat, then decrease the heat a bit to maintain up a light simmer. Put together dinner until the quinoa has absorbed the complete water, about 10 to fifteen minutes. Reduce heat as time goes on to maintain up a fragile simmer.
  2. Take away the pot from heat, cowl, and let the quinoa steam for 5 minutes. Fluff with a fork, and put apart to relax.
  3. To toast the sunflower seeds: Combine the sunflower seeds and olive oil in a medium skillet. Put together dinner over medium heat, stirring constantly (cautious, they’ll burn), until the seeds are fragrant and starting to flip flippantly golden on the sides. Take away from heat and put apart to relax.
  4. In an enormous serving bowl, combine the prepared romaine, carrots, cabbage, radishes and cranberries. As quickly because the quinoa and sunflower seeds have cooled, add them to the bowl as correctly.
  5. To arrange the dressing: In a blender or small meals processor, combine all the elements and blend successfully, pausing to scrape down the sides as essential. Type, and regulate as compulsory—it should be zippy, however when it’s overwhelmingly tart, add a bit additional honey. If you need a bit additional kick, add one different ¼ teaspoon chili powder.
  6. For many who’ll be serving the salad unexpectedly, drizzle in adequate dressing to frivolously coat the salad as quickly as tossed (you could not use all of it), and toss to combine. In case you plan to have leftovers, retailer the salad individually from the dressing, and toss merely sooner than serving.

Leave a Reply