This is my new favourite recipe. For a few reasons. Besides being delicious, it makes a whole whack and since all the veggies don't wilt it can last a few days in the fridge. Which means lunches for the week!
It takes some effort to cook, chop, roast but it's well worth it. I hope you will think so too!
1 cup quinoa, uncooked
1/2 bunch of kale
1 cup edamame
1 red pepper
1/4 cauliflower
1/4 red cabbage
4 green onions
Cilantro
1/2 cup feta or goat cheese
1/2 cup Kalamata olives
1/2 cup roasted pecans, see recipe below
Dressing:
1 tsp Dijon
2 tbsp cider vinegar
3/8 to 1/2 cup olive oil
Salt & pepper
Pecans:
1 tsp Dijon
2 tbsp maple syrup
1 tsp olive oil
Salt & pepper
Rinse quinoa then place in saucepan with 2 cups water. Bring to a boil, reduce heat to low and cook for 15 minutes or until all the water is absorbed. Remove to a large mixing bowl to cool while you prep veg.
Steam edamame for 5 minutes, then rinse under cold water. Set aside.
Chop kale, cabbage, red pepper, cauliflower, green onion and cilantro.
Whisk all dressing ingredients until emulsified.
Combine quinoa, veg and dressing. Next fold in chopped black olives and chopped feta.
Top with pecans when serving. Enjoy!
