I am thrilled to announce the release of Jesse Lane’s collaborative cookbook: “Healthy Fresh Salads” with a personal feature of my Cranberry Apple Kale Slaw!
Jesse and I share this one simple thing: we love our salads!
And in her latest cookbook addition, she beautifully encapsulates this flare for fresh flavour. Bursting with recipes for vibrant, creative creations and complementary dressings that would entice the most leery of plant-eaters and transform any vegetable enthusiast into a masterful salad connoisseur.
As a fellow Holistic Nutritionist, Jesse delves into the health benefits of eating the rainbow, avoiding GMOs, properly cleaning vegetables, and how to save money, all the while enjoying a plethora of palate stimulating salads.
To give you a taste of the cookbook, this recipe is a sunny burst of flavour featuring hydrating cucumber, crunchy carrot, spicy radishes, sweet cranberries, and detoxifying coriander. With flavours that fuse together over a bed of arugula and protein-rich quinoa to keep you feeling full for hours.
The Quinoa Sunshine Salad
Recipe by Andrea Kmecza
(no soy, dairy-free, vegan, vegetarian)
Prep time: 20 minutes | Inactive prep time: 30 minutes | Serving size: 4
- 2 cups cooked quinoa (1/2 cup dry cooked in 1 cup water)
- 1/2 cucumber, diced
- 1 large carrot, shredded or thinly diced
- 4-5 radishes, finely diced
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries
- 1/4-1/2 cup chopped coriander (or parsley depending on your preference)
- Juice of 1 lemon
- 2 Tbsp extra virgin olive oil
- 1 Tbsp hemp or flax oil
- 4 cups of baby arugula (optional)
- 2 avocados (optional), sliced
- Salt and pepper to taste
- Toss all ingredients in a large mixing bowl (minus the arugula) and let it sit for 30 to 60 minutes.
- Place 1 cup of arugula in bowl and 1 cup of quinoa salad on top. Top with ½ avocado if using.