CWF
Quinoa Garden Salad
- 3 cups cooked quinoa
- 1 large carrot, peeled into short strips
- 2-3 stalks of celery, chopped
- 1 cup tomatoes, chopped
- ½ cup mix of Dandelion and Violet leaves or other edible green
- ½ cup Jerusalem Artichokes, sliced, chopped or grated
- As much lettuce, spinach and/or wild green as you wish
- Handful of Violet flowers
Mix all ingredients and serve with your favourite salad dressing. Or, mix 2 Tbsp of the dressing below. (Put the rest of the dressing in a glass jar in the refrigerator – it will keep for a few weeks.)
Top with a sprinkling of Violet flowers.
Salad dressing:
- Olive oil
- Apple cider vinegar
- 1 small clove of garlic, pressed or finely chopped
- 1 tsp herb (thyme, basil or oregano)
- Pinch of cayenne
- Umboshi paste (optional). If you omit, add more apple cider vinegar
