Servings 4-5/ Prep time 10-15 minutes/total time 25-30 minutes
INGREDIENTS
1 cup of tricolor quinoa
6-8 cups of curly kale shopped
1 yellow pepper
1 red pepper
1 large sweet potato
1 can of chick peas
2 sticks of celery
½ cup of basil
1 cup of parsley
1 large lemon
1 tbs of mustard
1 tbs of maple syrup
1 tbs of Garlick
½-1 cup of water
Add on if wanted: small avocado
DIRECTIONS
Cook the tricolor quinoa according to directions. Steam the sweet potato for 10 minutes and add the cut kale and steam for another 2-4 minutes until kale is bright green. Cut peppers and celery into small cubes. If you want to add avocado, cut it into small squares add lemon then add to the salad
Once everything is cool mix the quinoa, kale, sweet potato and celery in a large bowl.
Dressing
In a blender mix the chickpeas, and lemon juice, once mix add garlic, basil, parsley, and maple syrup, and mix again. Slowly add water until you get the consistency desired. The consistency should be creamy but not too dense. You can eat it hot or cold.