1Add all of the greens, chopped herbs, scallions, jalapeño, and cucumber (if using) to a large bowl and gently toss to combine.
2Add all of the greens, chopped herbs, scallions, jalapeño, and cucumber (if using) to a large bowl and gently toss to combine.
3Add all of the greens, chopped herbs, scallions, jalapeño, and cucumber (if using) to a large bowl and gently toss to combine.
4Rinse 1/3 cup dry quinoa well under cold water. Add it to a small saucepan with 3/4 cup bone broth and a pinch of salt. Bring to a gentle boil, cover, reduce to low, and simmer for 12–15 mins until the liquid is absorbed.
5Rinse 1/3 cup dry quinoa well under cold water. Add it to a small saucepan with 3/4 cup bone broth and a pinch of salt. Bring to a gentle boil, cover, reduce to low, and simmer for 12–15 mins until the liquid is absorbed.
6Rinse 1/3 cup dry quinoa well under cold water. Add it to a small saucepan with 3/4 cup bone broth and a pinch of salt. Bring to a gentle boil, cover, reduce to low, and simmer for 12–15 mins until the liquid is absorbed.
7Remove from heat, let steam covered for 5 mins, fluff with a fork, and let cool completely.
8Remove from heat, let steam covered for 5 mins, fluff with a fork, and let cool completely.
9Remove from heat, let steam covered for 5 mins, fluff with a fork, and let cool completely.
10In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, honey, garlic, salt & pepper.
11In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, honey, garlic, salt & pepper.
12In a separate bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, honey, garlic, salt & pepper.
13Add the cooked quinoa to the salad and top with 3oz block of feta and the toasted sunflower or pumpkin seeds.
14Add the cooked quinoa to the salad and top with 3oz block of feta and the toasted sunflower or pumpkin seeds.
15Add the cooked quinoa to the salad and top with 3oz block of feta and the toasted sunflower or pumpkin seeds.
16Pour the dressing over the herbs and toss gently until everything is lightly coated and the herbs soften slightly.
17Pour the dressing over the herbs and toss gently until everything is lightly coated and the herbs soften slightly.
18Pour the dressing over the herbs and toss gently until everything is lightly coated and the herbs soften slightly.
19Taste and adjust with more salt or lemon if needed, then serve immediately.
20Taste and adjust with more salt or lemon if needed, then serve immediately.
21Taste and adjust with more salt or lemon if needed, then serve immediately.
Ingredients
1 bag (6oz) arugula
1 bag (6oz) arugula
1 bag (6oz) arugula
4 oz finely chopped baby kale or baby spinach
4 oz finely chopped baby kale or baby spinach
4 oz finely chopped baby kale or baby spinach
1 large handful fresh cilantro, finely chopped
1 large handful fresh cilantro, finely chopped
1 large handful fresh cilantro, finely chopped
1 large handful fresh parsley, finely chopped
1 large handful fresh parsley, finely chopped
1 large handful fresh parsley, finely chopped
1 small handful fresh mint, finely chopped
1 small handful fresh mint, finely chopped
1 small handful fresh mint, finely chopped
3 scallions, thinly sliced
3 scallions, thinly sliced
3 scallions, thinly sliced
1 jalapeno, finely diced
1 jalapeno, finely diced
1 jalapeno, finely diced
2 Persian cucumbers, finely diced
2 Persian cucumbers, finely diced
2 Persian cucumbers, finely diced
0.5 cup quinoa (or kaizen lowcarb rice if you want it lowcarb) cooked in bone broth
0.5 cup quinoa (or kaizen lowcarb rice if you want it lowcarb) cooked in bone broth
0.5 cup quinoa (or kaizen lowcarb rice if you want it lowcarb) cooked in bone broth
3 oz block of feta cheese
3 oz block of feta cheese
3 oz block of feta cheese
0.33 cup toasted sunflower seeds or pumpkin seeds
0.33 cup toasted sunflower seeds or pumpkin seeds
0.33 cup toasted sunflower seeds or pumpkin seeds
0.33 cup olive oil
0.33 cup olive oil
0.33 cup olive oil
3 tbsp apple cider vinegar
3 tbsp apple cider vinegar
3 tbsp apple cider vinegar
0.5 Juice of a lemon
0.5 Juice of a lemon
0.5 Juice of a lemon
1 tbsp Dijon mustard
1 tbsp Dijon mustard
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 tbsp honey or maple syrup
1 tbsp honey or maple syrup
1 small garlic clove, grated
1 small garlic clove, grated
1 small garlic clove, grated
to taste Salt
to taste Salt
to taste Salt
to taste pepper
to taste pepper
to taste pepper
0.33 cup dry quinoa
0.33 cup dry quinoa
0.33 cup dry quinoa
0.75 cup bone broth
0.75 cup bone broth
0.75 cup bone broth
1 pinch salt
1 pinch salt
1 pinch salt
Equipment
large bowlsmall saucepanfork
Tips
Eat by itself or with chicken or salmon.
You could also substitute Quinoa for bulgur wheat.