Cooking Instructions
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Step 1
Rinse
Quinoa (125 g)
in cold water, then add to a medium pot with
Water (360 mL)
. Bring to a boil, then simmer for 15 minutes or until fluffy. Set aside to cool.
Step 2
While quinoa is cooling, add
Kale (100 g)
,
Red Cabbage (160 g)
, and
Carrots (2)
to a large salad bowl. Toss to coat until well combined.
Step 3
Once quinoa has cooled and is room temperature, add to the salad bowl, along with
Raisins (70 g)
,
Roasted Pepitas (30 g)
,
Raw Cashews (30 g)
,
Parmesan Cheese (45 g)
, and
Avocado (1)
. Toss until all ingredients are well combined.
Step 4
Add
Extra-Virgin Olive Oil (75 mL)
,
Rice Vinegar (45 mL)
,
Apple Cider Vinegar (15 mL)
,
Honey (65 g)
,
Sea Salt (2 g)
, and
Ground Black Pepper (as needed)
to a small mason jar, top with lid and shake until well mixed.
Step 5
Divide into individual bowls and top with the desired amount of dressing or add about 1/2 of the dressing recipe to the large bowl and toss to coat taste, and add more if desired.
Step 6
Garnish with additional parmesan cheese, cashews, and pumpkin seeds.
