Ingredients
Salad
- 3 stems organic green kale
- 1/4 organic green cabbage
- 1 cup cooked organic quinoa*
- 1 cup fresh organic blueberries
- 1/2 cup Go Raw Sprouted Pumpkin Seeds, Sea Salt
Dressing
- 1/3 cup red wine vinegar, or apple cider vinegar
- 1/4 cup Kitehill vegan tzatziki dip*
Use all organic ingredients if possible.
*Quinoa – I cook mine in a rice cooker with 1 cup uncooked quinoa to 2 1/4 cups water. This makes more than you need for this recipe so you’ll have leftovers for another meal or recipe.
**This is my lazy/weeknight method. I’ll update with my own vegan tzatziki sauce soon.
Instructions
- Rinse kale, cabbage, and berries. Pat dry.
- Remove stems from kale and discard, compost, or give to your dog. Chop kale leaves into small pieces and add to medium mixing bowl.
- Chop cabbage leaves into small pieces, add to mixing bowl with kale and toss to combine.
- Add blueberries, pumpkin seeds, and quinoa to cabbage kale mixture then pour dressing in.
- Stir gently to combine, ensuring dressing is mixed throughout. Serve and enjoy!
Notes
Can be made ahead of time, but I don’t recommend adding the dressing more than a few hours before serving for extra crispiness.
Store refrigerated in airtight container. Best if used within 2 days.
- Prep Time: 5 mins
- Cook Time: 15 mins for quinoa