Green Machine Recipe
chopped kale, white quinoa, balsamic tomatoes, goat cheese, sunflower kernels, hemp seeds, truffle honey vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare Quinoa
- 1
Cook the Quinoa
Rinse the white quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Prepare Salad Base
- 2
Combine Kale and Tomatoes
In a large mixing bowl, combine the chopped kale and balsamic tomatoes. Toss gently to mix.
- 3
Add Quinoa
Once the quinoa has cooled, add it to the bowl with the kale and tomatoes. Toss all ingredients together until evenly distributed.
Make Dressing
- 4
Mix Dressing Ingredients
In a small bowl, whisk together the truffle honey, olive oil, balsamic vinegar, and salt and pepper to taste until well combined.
Assemble Salad
- 5
Combine Ingredients
Drizzle the dressing over the salad mixture in the large bowl. Toss gently to coat the kale, quinoa, and tomatoes evenly with the dressing.
- 6
Add Toppings
Top the salad with crumbled goat cheese, sunflower kernels, and hemp seeds. Give it a light toss to incorporate the toppings.
