WARM LEAFY GREEN SALAD
Colorful, delicious and nutritious! Our goal was to reduce the cold essence that normally impacts the digestive system when eating too many salads.
[cooked-sharing]
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. Whisk then drizzle onto the salad. Toss gently and enjoy!
CategoryVegetables
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
