Salad - Living Roots Rainbow Salad

Salad – Living Roots Rainbow Salad

This is our wildly popular Living Roots Rainbow Salad.

Quinoa is a powerhouse of protein in comparison to all other grains, and combining

quinoa with almonds brings a complete protein to fuel your body to nourishment.

This salad also features fennel, beets, and kale: all highly nutrient dense and high in

fiber. Fennel is both traditionally and medically recognized as a digestive aid. Beets

support healthy blood pressure, help with constipation, and the pigment called

betacyanin is a potent anticarcinogenic. Kale is popular for a reason with its extreme

nutrient density and overall strengthening effect on the body. You can rest assured your

body is getting an immune boost with vitamin C from kale, and a ton of strengthening

calcium. So relish this health-giving meal!

Serves: 3-4 Prep Time: 10 minutes

Ingredients

Beet, red 1/2 cup

Beet, gold 1/2 cup

Fennel root 1 cup

Kale 4 cup

Quinoa, uncooked (optional) 1 cup

Water or Vegetable broth 2 cup

Almonds, toasted 1⁄2 cup

Sunflower seeds, toasted 1⁄2 cup

Cranberries 1⁄2 cup

Parsley 1⁄2 cup

Olive oil 1⁄2 cup

Lemon Juice 1⁄2 cup

Salt / Pepper 1 tsp

Instructions:

1. Cook quinoa: Rinse quinoa, then add to pot with 2 cups of water or broth.

Bring to a boil, then lower heat to simmer. Cook for 15 to 20 minutes, until

water has been absorbed. Add more water if needed (if bottom starts to burn).

2. Cut the raw beets, kale, and fennel into thin, evenly shaped pieces and add to

a bowl.

a. Beets: cut off ends and then cut in half - if larger than an egg, cut in half

again. From here, slice very thinly into pretty wedges.

b. Kale: remove larger tough ribs or end of ribs, but feel free to keep if ribs

are small and thin. Roll up a few leaves at a time and cut into thin strips

or pieces.

c. Fennel: You eat the bulb, so cut off the top longer stalks and fronds

(called fennel feathers). You also cut out the ‘root/heart’ at the base in a

triangle cutting shape, because this is too tough / bitter to eat. You

should be left with the fennel layers, which should be crunchy and

sweet. Then slice into thin slithers.

3. Coarsely chop almonds into pieces. Add cooked quinoa, cranberries,

sunflower seeds and almonds to bowl with the cut vegetables above.

4. Finely chop parsley and mix with olive oil, lemon juice, salt, and pepper in a

bowl to make a dressing. Add to the rest of the ingredients and mix together.

Let the salad rest before serving, so the flavors can harmonize! This salad

can last for days and gets better on Day 2!

Recipe Notes:

This is a highly nutritious salad base to experiment with using different grains, nuts, or

hearty vegetables. By combining the quinoa here with almonds, this salad gives you a

full protein profile.