Photo and recipe courtesy of the BC Blueberry Council.
Yields: 4 portions
INGREDIENTS:
2 cups (200 g) Raw kale, stem removed and chopped
1 ½ cups (225 g) B.C Blueberries, fresh or frozen
1 ½ cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)
1 cup (150 g) Raw beet, peeled and grated
3 tbsp (30 g) Hemp hearts
1/3 cup (80 ml) Flax lemon vinaigrette (see recipe below)
¼ cup (35 g) Sunflower seeds
FLAX LEMON VINAIGRETTE: Yields 1/3 cup
3 tbsp (45 ml) Flax seed oil
2 tbsp (30 ml) Lemon juice
1 tbsp (15 ml) Fresh parsley, finely chopped
1 tsp (5 ml) Honey
1 tsp (5 ml) Lemon zest, finely grated
1 tsp (5 ml) Pepper
½ tsp (2.5 ml) Salt
¼ tsp (1.5 ml) Turmeric powder (optional)
DIRECTIONS:
VINAIGRETTE:
- In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
- Slowly drizzle in the flax seed oil until emulsified.
SALAD:
- In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
- Top with sunflower seeds.
