Chef: Christa Clark, Artistic Vegan
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hr
1 ¼ c quinoa
2 ½ c water
Pinch of salt, optional
Small bundle fresh asparagus
Squeeze of lemon juice
Salt and pepper to taste
1 head of organic lettuce/greens
Generous handful of chopped Nopales or green bell peppers
2 stalks of celery, diced
1 carrot, peeled and diced
2 small beets (canned), peeled and diced
Small handful fresh herb of your choice (I used a little cilantro and parsley)
1 c cherry tomatoes
1 Serrano pepper, diced
¼-1/3 c cranberries
Serve with your favorite Oil Free Balsamic Vinaigrette
Optional: If you follow a Plant Stong Diet, add the ingredients below.Transforming recipe to PS.
1 c pumpkin seeds
Handful of Brazil nuts
Combine the quinoa ingredients in a rice cooker, stir, press cook. You may also cook on the stove.
Steam a small bundle of asparagus until desired consistency.
Wash and chop the veggies for the salad, combine in a bowl and toss.
Add desired quinoa to your plate(s), a handful or two of salad, add some dressing on top and then add the steamed asparagus and drizzle some lemon juice on top.
Sprinkle with salt and pepper if desired
Stores well for future meals (2-3 days)