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NATURES BOUNTY

I love this salad for its vibrant medley of fresh organic crisp and tantalising vegetables. Add to the salad quinoa a grain like seed thats neutral in taste and gluten free giving another source of protein and texture to this dish. Just before serving infuse ingredients with a flavourful dressing and a last touch of colour, edible flower petals. 
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Prep Time 20 minutes
Servings 4 -6 people

Equipment

  • 1 sharpe knife
  • 1 julienne peeler or ordinary peeler
  • 1 mandolin slicer (optional)
  • 1 Large mixing bowl
  • 1 large serving dish

Ingredients
  

MAKE THE QUINOA FIRST

  • 1/2 cup quinoa
  • 3/4 cup filtered water
  • a pinch of salt

INGREDIENTS FOR SALAD

  • 5 large curly kale leaves (choose kale with vibrant crisp leaves organic is best. Look for bunches with firm stems and no sign of wilting or yellowing
  • 2 large tuscan kale leaves (optional, or just add extra of the curly kale)
  • 4 sprigs of fresh Italian flat leaf parsley or coriander, finely chopped
  • 4 sprigs of fresh mint leaves
  • 2 small to medium size carrots, julienned
  • 1 medium capsicum, thinly sliced, choose your colour
  • 2 radish, thinly sliced 
  • 1/2 large red onion finely sliced or diced
  • 1 cup edamame beans
  • 1 cup cooked quinoa

SALAD DRESSING

  • 2 teasp garlic juice or minced ( optional)(to make the juice, place garlic in a mortar and pestle or garlic press to form paste. Place paste in a nut bag or cheesecloth and squeeze out the juice)
  • 1 teasp ginger juice (optional) make as above
  • 2 tbsp freshly squeezed lemon juice
  • 2 teasp olive oil
  • 1 teasp dijon mustard (optional)
  • 1/2 teasp miso paste (optional)
  • 1 teasp coconut aminos (optional)
  • salt to taste

Instructions
 

METHOD FOR QUINOA

  • Place quinoa, water and salt in a small to medium size saucepan. 
  • Bring to a boil, cover with a lid, reduce heat and let it simmer for 15 minutes.
  • Remove from heat let cooked quinoa rest for about 10 minutes.
  • Remove lid and fluff with a fork.
  • Measure out 1 cup and let it cool before adding to the salad.

METHOD FOR SALAD

  • Rinse kale under cold water to remove any debris, gently pat dry.
    Hold the kale leaf by the stem with one hand and use your other hand to strip the leaves off the stem, discard the stems or save to add with other vegetables to make a vegetable broth.
    Chop kale leaves into bite size pieces, add to large mixing bowl
  • Finely chop parsley with stems, then add to kale
  • Add mint leaves tear them if leaves are large
  • Add carrot,capsicum and radish
  • Add finely sliced or diced red onion
  • Add Edamame beans
  • Add cooked and cooled quinoa

METHOD FOR DRESSING

  • Place all ingredients in a bowl and whisk together, or place in a small jar with a lid and give a good shake.
  • Just before serving drizzle dressing over salad and lightly toss, garnish with flowers