Green Machine Salad

Adapt­ed from Lin­da Wagner’s “Healthy Quinoa”

Free from gluten, dairy, soy, nuts and refined sugar

Packed with green good­ness, this sal­ad comes togeth­er quick­ly and feeds a crowd! Rich in chloro­phyll, green veg­eta­bles help our bod­ies with detox­i­fi­ca­tion while also pack­ing a heavy punch of vit­a­mins and min­er­als to build strong bones, low­er cho­les­terol, sup­port eye health, and pre­vent can­cer. As if that wasn’t enough, green veg­eta­bles pro­vide ener­gy to keep our bod­ies and minds fir­ing on all cylin­ders all day long.

Ingredients

(Makes 4–6 servings)

• 1 cup quinoa
• 2 cups water
• 1 leek, sliced thinly
• 1–2 broc­coli stalks with flo­rets, rough­ly chopped
• 1 zuc­chi­ni, halved and sliced into disks
• 1 green pep­per, diced
• 1 cup frozen peas
• 2 green onions, thin­ly sliced
• 2 cloves garlic
• 4 stalks of kale, chopped into small strips
• 1 hand­ful baby spinach
• 1 Tbs. organ­ic but­ter, ghee, or coconut oil
• Sea salt to taste
• Spices of choice (red pep­per flakes, adobo sea­son­ing, etc.)
• 1 lemon, optional

Instructions

1. In a large pot or saucepan bring 2 cups of water to a boil. Add 1 cup rinsed quinoa, turn the heat down to a sim­mer, and cov­er with a lid. Cook for 15 min­utes. Remove quinoa from heat and allow to sit 5 min­utes with the lid on before fluff­ing the quinoa gen­tly with a fork.

2. In a skil­let, melt the butter/ghee/coconut oil. Sauté gar­lic and green onions. Add the sliced leeks, a few dash­es of sea salt, and cook until leeks are soft. Add the sliced zuc­chi­ni, broc­coli, kale, green pep­per, and a lit­tle water if needed.

3. Cov­er and cook until veg­gies are slight­ly soft, then add spinach and frozen peas. Toss with the cooked veg­eta­bles for about 30 sec­onds. Add all of the veg­eta­bles to the quinoa and sea­son to taste.

4. Enjoy as is, or with a sprin­kle of fresh lemon juice