This colorful bowl is packed with nutrients and flavor for your next Spring lunch. It has 11 unique plants, over 30g of protein, 18g of fiber, and healthy fats that will leave you feeling nourished. I’ve been talking about Curcumin recently, turmeric’s active ingredient that is packed with antioxidants. While it is not well-absorbed on its own, combining it with black pepper will boost its absorption – so don’t skip that step! I served on top of spinach for some extra leafy greens, but this salad is delicious on its own as well.
Ingredients
Serves 2
1/2 cup dry quinoa
1/2 tsp turmeric
1/4 tsp black pepper
2 cups shredded red cabbage
1/2 lime juiced
dash of salt
2 cups of defrosted edamame
10 mint leaves sliced
2 walnuts crushed
1 spring onion sliced
1/2 avocado diced
Dressing Ingredients
2 T organic almond butter
1/2 lime juiced
1 T fresh ginger
1 T tamari
1/2 T organic maple syrup
1 T rice vinegar
Directions
- Rinse the quinoa well. Combine with the turmeric and black pepper and cook according to the packaging instructions. Allow the quinoa to cool.
- Using a vegetable peeler, shred the cabbage. Combine with the lime juice and a dash of salt.
- Blend the dressing ingredients in a blender or a food processor or whisk the ingredients together.
- In a large salad bowl, combine the quinoa, edamame, cabbage, mint, spring onions walnuts, avocado, and dressing.
- Enjoy!
