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Vibrant Inverted Green Salad

May 26, 2015 by admin
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I love greens and consider them the healthiest source of nutrients. The problem is a beautiful salad does not keep well overnight and can rarely be used as leftovers. Given our busy schedules, recipes that make good leftovers and can be used a few different ways are what I strive to achieve. Here is one of my favourites. It is easily modified, can be eaten warm or cold and can last in the fridge all week.

2 cups of quinoa, dry
1 19oz can organic chickpeas, drained
1 cup grape tomatoes, sliced
1/4 cup black olives, sliced
1/4 cup green onions, chopped
Dressing
1 cup baby organic spinach
1 cup Italian parsley
1 cup fresh basil
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tbsp pure maple syrup
2 garlic cloves, crushed
1 tsp onion powder
salt and pepper to taste
Instructions: Boil 2 cups quinoa in 4 cups water, reduce to medium heat until water evaporates and quinoa is cooked. Place in bowl with chickpeas, grape tomatoes, green onions and olives. Blend spinach, parsley, basil, olive oil, lemon juice, maple syrup, garlic, onion powder, salt and pepper in a high speed blender. Add extra water if it needs a bit of thinning. Mix dressing with quinoa mixture. This can be served warm or cold.

 



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