Kale, Grain & Spicy Pink and Purple Salad:
This salad uses my favourite leafy green: kale, gluten-free ‘grains’- Quinoa and Buckwheat- which are actually seeds and berries, respectively. It also incorporates my fermented Spicy Pink and Purple Sauerkraut!
Yield:Â 2-3 Servings
You will need:
- 1-2 bunches of kale, torn or finely sliced
- 1/2 C. buckwheat, cooked
- 1/2 C. quinoa, cooked
- 2 tbsp. per serve of Spicy Pink and Purple Sauerkraut
- optional: sardines or tuna
How to make it:
- Cook your buckwheat and quinoa in a pot with water, till they are soft and cooked, about 15 minutes.
- Tear or slice your kale into strands. Discard the stem.Â
- Add the Sauerkraut, grains and kale to your bowl and add the fish (if using) and serve with your dressing of choice!
Michelle.
Michelle
Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.
