Anti-Inflammatories/ Antioxidants/ Dinner/ Immune System/ Kidney Health/ Liver Health/ Lunch/ Recipes/ Salad Dressing

Nutrient-Packed Superfood Salad Recipe

Has anyone else noticed how salads tend to leave you hungry? I could eat 3 large bowls of salad and feel as hungry as if I just drank a glass of water. I don’t know about you, but I like to feel full after a meal.

To fix this problem, I started making a nutrient packed superfood salad. It has lots of healthful and filling ingredients. After eating one bowl you’ll be full! No “glass of water” effect in your stomach.

My family was a little skeptical about eating it at first, but once they tasted it, they were all coming back for seconds! I am glad it is so easy to make. They ask for it all the time!

Here is the breakdown of this simple nutrient packed superfood salad.

Beets and sweet potatoes, are high in immune-boosting vitamin C, fiber, and essential minerals that you need for healthy nerve and muscle function; they even support your bones, liver, kidneys, and pancreas.

Kale and baby arugala are both packed with powerful antioxidants and anti-inflammatory properties.

Avocados contain more potassium than a banana, as well as heart-healthy fatty acids. Pretty awesome, huh?

Quinoa contains more protein than we can get from almost any other food. It also has 9 amino acids (which are really important), and twice as much fiber than almost any other grain. So quinoa is basically a gluten-free supergrain!

The steps to make this salad are simple. Here is a helpful tutorial.

Cut up three sweet potatoes and three large beets. I used a golden beet for one of the beets for a wider variety of vitamins. You can do the same or just use three large red beets. You will also need 2 tablespoons of organic extra virgin olive oil (I use this one because it has a better flavor) and a gallon size plastic bag.

Pour the sweet potatoes, beets, and olive oil into the bag, and give it a good shake to coat them.

Spread the sweet potatoes and beets into a single layer on a large baking sheet. Roast in an oven preheated to 375 degrees F, for 35- 40 minutes, stirring halfway.

While the sweet potatoes and beets are roasting, you are going to need to start your quinoa. To do that, you need to thoroughly rinse one cup of quinoa in a fine mesh strainer for about five minutes. This will take away the saponin, the naturally bitter flavor in quinoa. Combine the rinsed quinoa with 2 cups of cool water in a medium sized pot, and bring to a boil at medium-high heat. Once boiling, cover and reduce to medium. Now all you do is let this simmer for 12 minutes.

Once cooked, remove from heat, fluff with a fork, and let cool while you cut up the avocado, and rip the kale.

Before assembly, make sure you have everything you need. Telling yourself, “I’ll remember to add that in a second,” does NOT work. Ask me how I know…

To assemble this super simple nutrient packed superfood salad, all you have to do is put it all in a bowl…

and toss it together. Keep tossing it until there are no more chunks of beet here, or patches of peas there. You are going to want to get a really big bowl, because you’re looking at about 12 cups of food right here.

And that’s it! After tossing, your salad is complete and ready to serve.

Simple Nutrient Packed Superfood Salad

Nutrient-Packed Superfood Salad

Print Recipe
Serves: 4-6 Cooking Time: 60 minutes

Ingredients

  • SALAD
  • 3 sweet potatoes, peeled and cubed
  • 3 large beets, peeled and cubed
  • 1 head of kale, ripped into tiny pieces
  • 2 large handfuls of baby arugula
  • 1 medium avocado, diced
  • 1 cup frozen peas, thawed
  • 2 cups cooked quinoa, cooled
  • 2 tablespoons pine nuts
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons extra virgin olive oil
  • sea salt and fresh cracked pepper, to taste
  • QUINOA

Instructions

1

SALAD

2

Preheat oven to 375 F.

3

Place sweet potatoes and beets in a ziplock bag and drizzle with a small amount of organic olive oil. Seal the bag and shake ingredients until veggies are fully coated.

4

Spread evenly onto a nonstick baking sheet (or line one with foil), and roast for 35 to 40 minutes.

5

Stir the veggies halfway through for even cooking. T

6

o assemble, layer all ingredients in a large bowl and toss until ingredients are evenly distributed throughout the salad.

7

Serve with your favorite vinaigrette, or with olive oil and red wine vinegar.

8

QUINOA

9

Rinse the quinoa vigorously with warm water, about five minutes.

10

Combine the rinsed quinoa with two cups of water in a medium-sized pot and bring to a boil over medium-high heat.

11

Once boiling, cover and reduce heat. Let simmer 12 minutes.

12

Remove from heat and fluff with a fork.

Tips:

  • When dicing the beets, you may want to wear an apron, because it is very juicy and stains easily.
  • ½ of a bag of frozen peas amounts to about 1 ½ cups.
  • I recommend a quality olive oil for the dressing. Not all olive oils are created equal, and I trust this one.

 

 

You Might Also Like

No Comments

Leave a Reply