This flavourful and gently spicy salad is perfectly comforting for a fall or winter meal.
~Vegan & Gluten-Free~
Ingredients:
1/2 cup Buckwheat
2 tsp Turmeric
1/2 tsp Ground pepper
1 tsp Coconut oil
2 cups Water
1 cup Cooked quinoa
1 1/2 cups Walnuts
2 tbsp Coconut oil
2-3 tbsp Winter Goddess dressing (see recipe on blog)
3 cups Broccoli & stems, chopped and steamed
1 Green onion, chopped
1 Avocado, cut into 1 cm cubes
1/4 cup Cilantro, chopped
1 cup Edamame beans, steamed
1/2 Lemon, freshly squeezed juice
Olive oil (to drizzle on top)
In a medium pot add water, buckwheat, turmeric, ground pepper and coconut oil. Bring to a boil and then reduce to a simmer over low heat until water is just absorbed. Stir occasionally. Steam broccoli and edamame beans until just el dante. In medium frying pan add buckwheat, cooked quinoa, walnuts, coconut oil and winter goddess dressing. Combine over low-medium heat stirring frequently for about 5 minutes. In salad bowls place 1 cup of buckwheat & walnut mixture as base of salad, then add cooked broccoli and edamame. Sprinkle avocado cubes, green onion and cilantro on top. Drizzle with lemon juice and olive oil. Use salt & pepper to taste.
Makes about 2 large servings
Prep & cooking time:
Prep ~ 10 minutes
Cooking ~ 20 minutes
Total time ~ 30 minutes
Love the Power of Food:
Turmeric
This beautiful herb has unparalleled health benefits which include antimicrobial and anti-inflammatory properties. Turmeric also demonstrates benefits in lowering cholesterol levels and has been show to help stimulate bile production and flow allowing for improved digestion of fats. The healing powers of turmeric has been shown to increase by 2000% when combined with black pepper (ratio of about 100:1) as this combo significantly improves absorption.
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