Sprouted Quinoa and Kale Salad


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Sprouted Quinoa and Kale Salad
Sprouted Quinoa and Kale Salad
Ingredients
1 cup water
3/4 cup truRoots Sprouted Quinoa Trio
1 (6.5-oz) jar marinated artichoke hearts, reserving liquid
1/3 cup Bella Sun Luci Sun Dried Tomato Bruschetta
1/2 cup coarsely chopped Mezzetta Bistro Blend Olives
1/2 tsp. garlic salt, or to taste
3 cups Cut ’N Clean Super Kale Salad
Directions

Prep: 13 minutes, Cook/Stand: 17 minutes, Serves: 6

1. Bring water and quinoa to a boil in a medium saucepan; reduce heat and cook, covered, for 12 minutes. Remove from heat and let stand for 5 minutes. Pour into a fine mesh strainer and rinse under cold water; drain well.

2. Meanwhile, mix bruschetta and liquid from artichoke hearts in a medium bowl. Chop artichoke hearts and add to bowl with quinoa and remaining ingredients; toss to coat.

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