Reduce your plate’s carbon footprint with this whole-grain, whole meal salad. The bitter tones of the greens are tamed with a sweet Apple-Honey Vinaigrette.
1 3/4 cup water
1 cup quinoa
Pinch sea salt
2 Tbs apple cider vinegar
1/2 small sweet-tart apple, cored and cut into chunks
1 Tbs honey
1/2 Tbs Dijon mustard
1/2 tsp horseradish
1 clove garlic, pressed
2 Tbs extra-virgin olive oil
sea salt and pepper to taste
2 cups grated carrots (about 2 medium carrots)
2 cups thinly sliced dandelion greens or kale,
washed and trimmed (remove tough stem for kale)
1/2 cup toasted, chopped hazelnuts or walnuts (optional)
1. In a small to medium saucepan bring water to a boil. Add quinoa and salt; reduce heat and simmer for 15 to 20 minutes. Allow grain to sit 5 minutes before fluffing with a fork.
2. While quinoa cooks, puree the apple, vinegar, honey, mustard, horseradish and garlic in a blender until smooth and creamy. Blend in olive oil, salt and pepper to taste. Toss vinaigrette with quinoa, carrots and greens. Garnish with a few more shredded carrots or chopped walnuts, if desired.
Recipe courtesy of Debra Daniels-Zeller, foodconnections.blogspot.com.