This was a spur of the moment creation inspired by my friend Mandy. This colourful bowl of goodness will be a crowd pleaser!
~ Vegan & Gluten-Free ~
Ingredients:
3/4 cup Quinoa, uncooked
1 small Yam, peeled and chopped into 1 inch cubes
1/2 small Yellow onion, diced
3 Brown mushrooms, washed and chopped
3 large leaves of Purple kale, washed, de-stemmed and chopped
2 cups Celery tips & leaves, washed and chopped
1 tbsp Grape seed oil or avocado oil
1medium Carrot, peeled and grated
1 small Yellow beet, peeled and grated
1 small Red beet, peeled and grated
6 Romaine lettuce leaves, washed and chopped
1 Green onion, washed and chopped finely
Dressing:
1 tbsp Almond butter
1 tbsp Sunflower butter
1 tbsp Tamari
3 tbsp Olive oil
1/2 cup Water
2 cm cube Fresh ginger, peeled
1 clove Garlic
1 tbsp Nutritional yeast
In a medium sauce pan add chopped yams to 4 cups of water and bring to a gentle boil over med-high heat. Cover and allow to gently boil until yam cubes can be punctured with a fork easily (about 15 minutes). Drain and set aside.
In a small sauce pan bring 1.5 cups of water and quinoa to a boil and then simmer on low heat for another 10-15 minutes or until all water has been absorbed. Set aside to cool.
Mean while, over medium heat in a wok add grape seed or avocado oil and allow to warm slightly. Add chopped onions and celery stirring occasionally and cook for a few minutes. Then add mushrooms and kale and continue to cook for another 2-3 minutes stirring occasionally then remove from heat.
In a blender add all dressing ingredients and blend on high until smooth.
In large salad serving bowls divide romaine lettuce, beets, and carrots evenly and mix together. Sprinkle 1/4 cup of cooked quinoa on top then add warm veggie mix (kale, onion, mushroom, celery) evenly distributed into 4 portions. Garnish with green onion. Drizzle desired amount of dressing over salad, serve and ENJOY!!!! : )
Serves about 4 large portions
Prep & cooking time:
Prep time ~ 15 minutes
Cooking time ~ 20 minutes (cook yams and quinoa at the same time)
Total time ~ 35 minutes
Love the power of food:
Beets
This wondrous root vegetable is loaded with nutrients and special anti-cancer compounds! Beets are high in folic acid and a very good source of fibre, manganese and potassium. Their leaves are also worth keeping and eating as part of a salad or stir fry as they are also loaded with goodness. The leaves contain high amounts of calcium, iron, vitamin A and C. The beet root is also a good source of magnesium, phosphorus, iron and vitamin B6. Another excellent reason to eat beets is that they stimulate the detoxification process of the liver! We all know that toxins are floating around our environment and get absorbed into our bodies (unfortunately), so to keep our livers healthy and detoxifying efficiently its so important to eat foods that help keep this process going!!!! EAT BEETS!!!!!!!
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