Colorful, delicious and nutritious! Our goal was to reduce the cold essence that normally impacts the digestive system by eating too many salads.

Yields1 Serving
 ½ cup of quinoa or couscous or rice
 1 cup of boiling water
 ¼ teaspoon of salt
 ¼ teaspoon of mushroom seasoning
 3 tablespoons of olive oil
 1 cup of field greens
 ½ peach, diced
 ½ tomato, cut into chunks
 ½ apple, diced
 ½ lemon, juiced
 ½ teaspoon of honey
 ¼ teaspoon of sugar-optional
1

Add your choice of grain to the boiling water along with 1 teaspoon of oil, salt, and mushroom seasoning. Cook as directed on the package. We chose couscous and simmered it for 6 minutes.

2

When your grain is finished cooking, remove from the stove and add the field greens to the warm grain. Mix well and cover for 1 minute.

3

Chop the other ingredients into bite-sized pieces and add them to the grain mixture. Toss.

4

Combine the remaining oil, the lemon juice, honey and sugar in a small bowl. Wisk then drizzle onto the salad. Toss gently and enjoy!

Category, Cooking Method,

Ingredients

 ½ cup of quinoa or couscous or rice
 1 cup of boiling water
 ¼ teaspoon of salt
 ¼ teaspoon of mushroom seasoning
 3 tablespoons of olive oil
 1 cup of field greens
 ½ peach, diced
 ½ tomato, cut into chunks
 ½ apple, diced
 ½ lemon, juiced
 ½ teaspoon of honey
 ¼ teaspoon of sugar-optional

Directions

1

Add your choice of grain to the boiling water along with 1 teaspoon of oil, salt, and mushroom seasoning. Cook as directed on the package. We chose couscous and simmered it for 6 minutes.

2

When your grain is finished cooking, remove from the stove and add the field greens to the warm grain. Mix well and cover for 1 minute.

3

Chop the other ingredients into bite-sized pieces and add them to the grain mixture. Toss.

4

Combine the remaining oil, the lemon juice, honey and sugar in a small bowl. Wisk then drizzle onto the salad. Toss gently and enjoy!

LEAFY GREEN SALAD WITH WARM GRAINS

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