Dear Organic Authority Readers:
We need your vote! We’re thrilled to be participating in the Ethical Ocean and Vegan Cuts Vegan Recipe Challenge with our Royal Rainbow Superfood Quinoa Salad, developed by our publisher and editor-in-chief, Laura Klein.
The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is seeking the most mouth-watering and delicious original vegan recipes, and we’ve been picked as one of 25 of the top selections. But we need your help to win.
You can vote daily—and for as many recipes as you want. And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a one-year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have! Pretty cool.
The contest ends at 11:59pm EST on May 17, so start voting! All you have to do is sign up to Ethical Ocean in order to vote and you’re free to unsubscribe any time.
We hope you’ll make the recipe and cast your vote for us today!
Below is the original recipe, but please vote for us here.
Royal Rainbow Superfood Quinoa Salad by Laura Klein
Active time: 20 minutes
Total time: 45 minutes
This delicious quinoa recipe bursting with superfoods is perfect to make in large quantities on the weekend and eat from throughout the week. You can bulk it up by adding a piece of organic chicken, a piece of salmon, or delicious roasted veggies and enjoy it for lunch or dinner. You can even serve it for breakfast with two sunny-side-up eggs on top.
Cook’s note: To get a light fluffy quinoa, remember to let it rest covered for at least 10-15 minutes after you’ve cooked it. I also discovered that adding salt at the end of the cooking process creates a lighter, fluffier quinoa.
1 teaspoon of coconut oil
1 cup royal rainbow quinoa
1 1/2 cups of veggie stock
1 1/2 – 2 cups chopped kale
1/3 cup dried cherries (or your favorite dried fruit)
1/3 cup sliced almonds
1/3 cup green onions
1/2 cup olive oil
1/4 cup Red wine vinegar
1/2 teaspoon Dijon mustard
Rinse quinoa to remove any bitter sediment in a fine mesh strainer.
Add 1 teaspoon of coconut oil to medium sauté pan and toast quinoa for 4-6 minutes to bloom the nutty flavor.
Bring veggie stock to a boil, add quinoa. Turn heat to low, cover and simmer for 15-18 minutes until all of the liquid has been absorbed.
If the dried cherries are large, run a knife through them and chop. Add kale, dried cherries, and nuts to pot, lightly stir to combine and let sit for at least 10 minutes covered, until dry or slightly moist. Fluff with fork, cool.
Meanwhile, make vinaigrette: add vinegar to a smallish bowl and whisk in until emulsified: olive oil, mustard and salt and pepper to taste.
Once quinoa has cooled, drizzle about 1/4 cup of dressing over quinoa salad (start with less, you can always add more), salt and pepper to taste, stir to combine and serve!
Health Note: I add the kale at the end so it steams it. This helps heal the intestinal flora of your stomach and retains the nutrients of kale.