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Daily Dozen Salad

Course Salad
Cuisine Vegan
Keyword oil free, whole food plant based
Servings 2

Ingredients

  • 1 cup cooked quinoa
  • 2 tbsp ground flaxseed
  • 1/2 tsp turmeric
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 lemon
  • 2 tbsp tahini
  • 6 tbsp water
  • 2 cups kale
  • 2 cups spinach
  • 1 cup chickpeas
  • 2 apples
  • 1 cup blueberries
  • 1/2 cup shredded carrots
  • 1/2 cup shredded beets
  • 2 tbsp hemp seeds

Instructions

  1. Cook your quinoa per package instructions. Use about 1/3-1/2 cup dry quinoa.

  2. In a small bowl mix flaxseed, spices, juice from lemon, tahini and water. Add more water for a thinner dressing consistency. Store in fridge for at least 10 minutes to chill.

  3. Wash your fruits and vegetables. Drain and rinse chickpeas. Chop kale if not pre chopped. Chop apple into small cubes. Shred or spiralize 2 carrots and 1 beet to get about 1/2 of each.

  4. Assemble your salad with a handful spinach & a handful of kale as base (at least a cup each). Add quinoa, fruit and veggies. Drizzle on your dressing. Sprinkle with 1 T of hemp seeds.