Quinoa. For those of you who are not sure how to pronounce it….KEEN-wah. Hope that helps! A super versatile seed, treated like a whole grain, and chock full of protein and fiber. Once you start using it, you can’t get enough. So simple to prepare, and a million ways to switch up the flavor. For this recipe, I packed it full of superfood greens and other veggie goodness. Serve topped with fresh, salty sunflower seeds. Hope you enjoy!
Check out your fridge and see what awesomeness you have ready to use. I had:
ORGANIC: Cherry Tomatoes, Shallot, Cucumber, Lemon, Kale, Feta & Garlic (the poor, sad garlic did not make the picture for some reasson!)
TIP: Be sure to Salt your Cucumbers & Tomatoes first and lay them on a towel to release extra moisture
I used my Garlic Chives, Parsley, Mint & Arugula
TIP: Mint, a little goes a LONG way, but use it if you got it because it adds a whole extra layer and level of flavor!
I used scissors to give them a rough, rustic cut.
TIP: Organic Low Sodium Veggie Broth and Garlic Clove boost flavor!
I added the Kale first while the Quinoa was still warm.
You can use ANY vinegar you like. I was going to use Balsamic, but changed it up at the last minute.
TIP: When using Vinegar and EVOO, in any dish, ALWAYS ADD VINEGAR FIRST!!! That way the vinegar has a chance to penetrate the ingredients. If you added the EVOO first, the vinegar would bounce off and not stick! The same goes for ANY acidic ingredient (lemons, limes etc) VS ANY oil (grape seed, avocado, coconut, etc). Always add your acidic ingredient FIRST!
It should look something like this now!
Mix. Taste. Add more Vinegar/EVOO, s&p if needed.
TIP: Flavor Change Up: Substitute Goat Cheese for Feta!
TIP: Top with fresh, salty Sunflower Seed for a nice nutty crunch!