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- RECIPES -

Kale and Quinoa Salad

25 WEDNESDAY, MAY 2016

(makes 2 cups)

Ingredients
1 Tbsp - Quinoa pops masala (ORGANIC FARMERS CO. Available at Foodhall) (contact at - info@organicfarmersco.com or +91 9821245021)
1 cup -Kale leaves
(Place a colander on top of a vessel
After wash the leaves, cut it very fine and then put it in the colander
Add 1 to 2 teaspoon of olive oil and massage it gently with your hands
Let it rest there for a couple of minutes, add some salt and mexican taco seasoning to it)
1/2 cup -Baby spinach (chopped)
1/4 cup -Arugula leaves (roquette leaves) (chopped)
1 tsp - Extra virgin olive oil
1 tsp - Lemon juice
To taste - Salt
Method
Mix the leaves, olive oil, lemon juice and salt.
Sprinkle the ready to use quinoa on the salad.

THREE MORE WAY TO USE THE KALE AND QUINOA SALAD :

Black bean cutlet with Kale and Quinoa salad in Mexican style

Spread some white dip (e.g-
Feta-Dip) on a toast and top it with this salad

Serve alongwith a cutlet (eg-Black Bean Cutlet)and sauce
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