Rating5/5 (from 2 ratings)5
YieldUsually makes 2 lunch containers
1 cup Quinoa, sprouted
1 cup Baby tomatoes, halved
4 Kale Leaves, finely shredded
1 Red, yellow or orange bell pepper, diced
¼ Red onion, diced
2 tablespoon shredded basil
1 tablespoon olive oil
1 lemon, juiced
1 pinch sea salt
Sprout quinoa, being sure not to rinse immediately prior to making the salad (or else it gets too wet). add remainder of ingredients and mix well. i find that i get the best mix of flavours when i chiffonade the basil and kale together (roll the leaves into a cigar shape and slice thinly into strips).
Adjust lemon juice, salt and olive oil to taste.
Lalala's ThoughtsBy lalala
This salad is a staple in my diet. It’s quick and easy to take for lunch, high in protein and super tasty!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Superfoods and supplementsJanace - 3 hours 15 min from now
cravings for dense sweet food & tahiniClaireT - 14 hours 50 min ago
2 MONTHS VEGAN AND SOOO BLOATED!!!!! HELP!TammiTrue - 2 days 14 hours ago
Anyone going through menopause and raw?ClaireT - 2 days 16 hours ago
Help and Suggestions?Fruity - 2 days 21 hours ago