2016.06.29 Salad; Edamame, Goji, Hemp, Kale, Miso, Quinoa, Pea, Spinach, Zucchini

2016.06.29 Salad; Edamame, Goji, Hemp, Kale, Miso, Quinoa, Pea, Spinach, Zucchini

Shopping Cart (Products are suggestions, substitute per need/want):

1 pkg. Alter Eco Organic Royal, Quinoa Black
1 pkg. Manitoba Harvest Hemp Hearts
1 pkg. Navita's Naturals Organic Sundried Goji Berries
1 bottle Organicville Miso Ginger Vinaigrette
1 pkg. Edamame
1 pkg. Kale
1 pkg. Peas, Snap
1 pkg. Spinach, Baby
1 Zucchini
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Sea Salt, fine crystals
Pepper, ground


Bring all ingredients to room temperature
Large fry pan with 2 tablespoons EVOO
Small pot with 1 cup salted water
Black quinoa (1/2 cup)
Zucchini (1) - Trim ends and discard, quarter lengthwise, then slice across into 1/2" cubes.
Kale (3-4 leaves) - Remove stems and slice at angle into 1/4" pieces, then roll leave into a large roll and slice across into 1/2" strips.
Snap Peas (2/3 cup) - cut fibrous ends and discard, then peas in half at an angle.
Edamame (1/2 cup)
Baby Spinach (1 1/4 cup)
Hemp Hearts (1 tablespoon)
Goji Berries (1 tablespoon)
Miso Vinaigrette (1/2 cup)



Bring small pot to boil.
Add black quinoa to boiling water; stir.
Cover and reduce heat to medium-low.
Simmer 16 minutes, or until liquid is absorbed and quinoa is tender.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork.
Set aside.

Zucchini & Stems:

Heat large saute skillet to medium-high heat.
Add zucchini and kale stems to skillet.
Stir to mix.
Season with salt and pepper.
Cook 3 minutes.


Add kale leaves to large fry pan.
Stir to mix.
Cook 3 minutes.
Add 1 1/2 tablespoons water.
Cook 1 minute, or until water cooks off.
Stirring periodically.

Snap Peas & Edamame:

Add snap peas and edamame to large fry pan.
Stir to mix.
Cook 2 minutes, or until zucchini and snap peas are tender.
Salt and pepper to taste.


Divide baby spinach evenly on each plate.
Spoon black quinoa evenly on each plate over spinach.
Top each plate evenly with sauteed vegetables.
Drizzle miso vinaigrette over each plate to taste.
Sprinkle plate with hemp hearts and goji berries.


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