Who Needs Meat When You Can Have THIS?

SUPERFOOD SALAD (from Impact Magazine)

Serves 4; per serving: 333 calories; 19g fat; 2g saturated fat; 34g carbohydrates; 9g protein; 191mg sodiumIMG_1396

Ingredients

Flax Lemon Vinaigrette, Yields 1/3 cup

3 Tbsp flax seed oil

2 Tbsp lemon juice

1 Tbsp fresh parsley, finely chopped

1 tsp honey

1 tsp lemon zest, finely grated

1 tsp pepper

½ tsp salt

¼ tsp turmeric powder (optional)

Salad

2 cups shopped raw kale, stem removed

1 ½ cups blueberries, fresh or frozen (I have also used raspberries)

1 ½ cups cooked quinoa, cooled (although warm is nice, too)

1 cup raw beets, peeled and grated

3 Tbsp. hemp hearts

1/3 cup flax lemon vinaigrette

¼ cup sunflower seeds

Method

Vinaigrette

In a bowl, whisk together lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric. Slowly drizzle in the flax seed oil until emulsified.

Salad

In a bowl combine kale, blueberries, quinoa, grated beets, hemp hearts and vinaigrette. Top with sunflower seeds.

ENJOY!

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