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Kale & Qunoa Salad Recipe

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This recipe for Kale & Qunoa Salad is from Mom's CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup quinoa
Organic green kale (raw)
Organic vegetables (raw)
*carrots, radishes, broccoli, cauliflower, brussel sprouts, red onion (opt), chinese cabbage (wash all)
Organic olive oil
Dulse ground (or whole - then you chop) japanese sea vegetable
Nori Komi Furikake
Sea salt (Himalayan - best)
1/2 tsp Organic tumeric root ground (Publix organic section)
Edamame
Directions:
Directions:
Cook quinoa & set aside.
Finely chop washed kale & set aside.
Finely slice carrots, radishes.
Finely chop all vegetables & set aside.
In your pan, spread kale on bottom of pan.
Sprinkle 1/2 of quinoa on top of kale.
Add an array of all vegetables (3/4 of it).
Top with 1/2 quinoa.
Add remaining vegetables.
Add olive oil to taste poured over mixture (approx 1/4 cup - maybe more depending on pan - start with 1/4)
Shake Nori Komi Furikake, Dulse, salt, & tumeric.
GENTLY MIX but do not over mix.

*Dulse- buy in health food stores.
*Buy in Emerald Plaza, on US1 in Stuart near Stuart Yoga or at Chinese grocery.

 

 

 

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