Twelve Superfoods Salad


There’s most physiological state happening during this dish that i believe of it as a person.

Something that creates up for the cookies and brownies and margaritas i prefer to get pleasure from.
What’s a superfood? If you consult Google you’ll have lots of info to decide on from. i prefer to think about superfoods as nutrient-dense foods that facilitate our bodies operate optimally.

I force some often mentioned superfoods from lists like this and this and worked twelve of my favorites into the salad: kale, blueberries, grapes, dried cherries, quinoa, helianthus seeds, walnuts, edamame, oranges (orange juice), olive oil, garlic, and Greek dairy product. The dressing is light-weight, zippy, slightly creamy, and created with the ultimate four ingredients listed.

I love the recent blueberries and sweet juicy grapes with kale that is additional bitter. There’s chewy and tart dried cherries, firm helianthus seeds and walnuts, and therefore the quinoa and edamame add macromolecule and a satisfying sincerity. The cheese adds a savory part and balances the sweet fruit. we tend to wanted this dishand it jogs my memory of one thing you’d notice at the full Foods bar however homemade is even higher.

INGREDIENTS:
  • 1/2 cup dry quinoa, cooked according to package directions
  • 1/2 cup frozen edamame, cooked according to package directions
  • 1/2 bunch curly kale (about 4 to 5 cups), chopped or torn into bite-sized pieces with thick ribs removed
  • 1/2 cup fresh blueberries
  • 1/2 cup red grapes, halved
  • 1/2 cup dried cherries, chopped if necessary (dried cranberries may be substituted)
  • 1/3 cup feta, goat, or parmesan cheese, crumbled or shredded
  • 1/4 cup sunflower seeds (I used unsalted)
  • 1/4 cup walnuts, chopped (I used unsalted)
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 garlic clove, finely minced or pressed
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 heaping tablespoon Greek yogurt (I used 0% fat, sour cream may be substituted)

DIRECTIONS:
  1. Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
  2. Cook edamame according to package directions. Drain and add to the bowl.
  3. To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
  4. To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.
  5. Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.
  6. Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.

Comments

Post a Comment