This salad is a perfect salad to make when you are having a crowd, I often bring this when I’m invited to a pot luck dinner party. It is healthy, filling and CLEAN!

DIRECTIONS
Step ONE
Rinse quinoa in a strainer, put into a small sauce pan with 1 1/2 cups water and 1 tsp salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, fluff with a fork and let cool with lid off. When the quinoa is cooled carry on with step 2.

Step TWO
In a large mixing bowl mix together cooled quinoa, kale, chives, cilantro, dill, mint, carrot, asparagus, gogi berries, and broccoli.

Step THREE
To Make Dressing: combine all ingredients in a blender and blend until smooth.

Step FOUR
Add about 3/4 of the dressing, toss. Add sprouts and nut-seed mixture, toss lightly.

Step FIVE
Taste for salt, pepper and more dressing.

Ingredients
1 cup uncooked quinoa*
1 large handful kale, chopped finely*
1/4 cup finely chopped chives*
1/4 cup finely chopped cilantro*
1/4 cup finely chopped dill*
1/4 cup finely chopped mint*
2 carrots, shredded*
8-12 spears of asparagus, ends removed, shaved*
1/4 cup gogi berries
Handful of broccoli florets, finely chopped*
1/2 cup mix sprouts
1/2 cup mixed seeds/nuts (flax, chia, hemp, raw
sunflower seeds and raw pumpkin seeds)

DRESSING
1/2 onion
1/2 cup grapeseed oil
1/3 cup unseasoned brown rice vinegar
2 tbs water
2 tbs minced ginger
1 very small stalk celery from the interior of the head
1 tbs coconut aminos
1-2 tbs honey
1/2 tbs lemon juice
1/2 tsp sea salt
Freshly ground pepper to taste

*chop all the herbs, kale and broccoli together in the food processor. I use about 1 handful of each herb. I use the grater blade for the carrot and the slicing blade for the asparagus.

CAROLYN COHEN
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.
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