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Tag Archives: quinoa
Amazing Red Quinoa Lacinato Kale Salad
Red Quinoa Lacinato Kale Salad – www.rawgirltoxicworld.com
I know, I know, I’ve been M.I.A. Did you miss me? I spent the last two months making a movie and I am tired and in need of a serious detox to say the least. The past week has been dedicated to getting my body back to one. I am also getting ready to do a gangsta beginning of the year parasite cleanse, which I am developing to share with all of you who need a concrete plan that works. So stay tuned. Yesterday’s lunch following a very awesome Yoga Sculpt class (which combines vinyasa flow, weight training, and cardio), was my favorite complete protein, quinoa. Photo and ingredients of the delicious salad below. For those who have kept reading in my absence…just in time for Valentine’s Day I would like to say, I heart you very much. -XoXo Raw Girl
Ingredients
Red Quinoa (sauteed w/ mushrooms)
1 bunch Lacinato Kale
1 bunch Green Kale
Dried cranberries
Raw almonds
1 ripe Avocado
Wedge of lemon, extra virgina olive oil, sea salt, Braggs Liquid Aminos
Tahini dressing (optional)
Cook red quinoa. I seasoned with onions, sauteed mushrooms & Braggs Liquid Aminos. Chop up Kale and wash thoroughly put in big salad bowl. Add in around four capfuls of olive oil, squeeze two wedges of lemon and add Braggs and/or a pinch or two of sea salt to taste. Massage kale with hands until seasoning is worked in. Toss in almonds and cranberries. You can serve quinoa on side or in the salad. Cut avocado and top salad with avocado slices. Serve and enjoy!
How to Make a Mushroom Quinoa Salad
We are snowed in down here in the DC area, again!! So I managed to hook up this recipe, but didn’t dare brave the ten inches outside to get two essential ingredients that take this salad to the next level: corn and cilantro. I added them into the steps below. If you don’t know about quinoa, it is a complete protein and awesome for very active vegans because consuming it helps your muscles regenerate from intense workouts. All vegans know the first question non-veggies ask is, “Um, where do you get your protein?” Well quinoa is a bangin’ answer to that question. Check in the Raw Girl archives for an article I wrote that breaks down the wonders of quinoa.
Ingredients:
2 cups quinoa cooked or sprouted, 1 small beet shredded, 1 carrot shredded, 1/3 of a jicama shredded (can also use zucchini instead–yummy), chopped red onion, a wedge of lemon, two capfuls of extra virgin olive oil, several dashes of cumin and paprika, celtic sea salt to taste, 2 cups peeled and chopped mushrooms soaked in warm water for 10-15 minutes, a small handful of fresh cilantro, chopped, and 1 ear of non-GMO organic corn
Start by putting your mushrooms in warm water and letting them soak. If you are cooking quinoa, put it on the stove, if you sprouted it, you are ready to go. While the mushrooms are soaking and quinoa is cooking, shred your veggies adding the cilantro and shaving in raw corn as well, season with paprika, cumin, and salt, and give them a nice massage. Strain your cooked quinoa of water, and then mix into veggies until it changes color. Season mushrooms with extra virgin olive oil, salt, and thyme. Mix in mushrooms and your ready to eat.
Makes around 3-4 servings and keeps well in the fridge. Enjoy!
-XoXo Raw Girl
