by Pauline Weissman, MS, CNS
Salud Integrative Medicine
My oldest daughter is very adventurous in the kitchen. She loves to experiment and create new food combinations. She made this salad as a side to a grilled chicken and sautéed kale from our garden. It was absolutely delicious. So, I’m sharing!
Ingredients:
• 5 cups cooked red quinoa
• 1 orange
• ½ red pepper
• ½ green pepper
• ¼ cup raw sunflower seeds
• ¼ cup pepitas
• 3 tbsp Orange champagne vinegar (if this is not available at a store near you, the juice of one orange and 1-2 tsp white vinegar will work just as well)
• 2-3 tbsp extra virgin olive oil
Assembly:
1. Dice the red and green peppers and add to the cooked and cooled red quinoa.
2. Toss in the sunflower seeds and pepitas.
3. In a separate bowl, combine the zest of ½ an orange, the champagne vinegar and extra virgin olive oil. Toss it in with the salad mixture.
Delish!
