Ingredients
- 1 cup dry quinoa
- 1 + 1/2 cups water
- 5 cups chopped curly kale
- 1/2 tsp healthy oil (avocado, olive, etc...)
- 1/8 tsp salt
- 1 + 1/2 cups frozen sweet corn
- 1 cup frozen edamame
- 1/2 cup shredded carrots
- 1 bell pepper, chopped (any color)
- 2-4 TBSP green onion
- additional salt and pepper, to taste as desired
- EASY PEASY SALAD DRESSING
- 1/2 cup avocado oil or olive oil
- 1/4 cup red wine vinegar
- 2 TBSP fresh chopped parsley
- 2 cloves garlic, minced
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Can use fresh or frozen corn. Steam if frozen or sauté if using fresh from the cob.
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
for full instruction please see : peasandcrayons.com