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LEAFY GREEN SALAD WITH WARM GRAINS

Yields1 Serving

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

 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!