This is our wildly popular Living Roots Salad salad. Our members rave about how good it is (even the sceptics!!) We have some major protein contributions from the synergy of quinoa and almonds. Quinoa is a powerhouse of protein in comparison to all other grains, and combining quinoa with almonds brings a complete protein to the table, which is particularly important for those not eating meat, eggs, or dairy. This salad also features fennel, beets, and kale: all highly nutrient dense and high in fibre. Fennel is both traditionally and medically recognized as a digestive aid. Beets support the blood, help with constipation, and the pigment called betacyanin is a potent anti-carcinogenic. Kale is popular for a reason with its extreme nutrient density including high amounts of antioxidants & chlorophyll which protect your body from disease, immune boosting vitamin C and bone strengthening calcium. So relish this delicious & health-giving meal!
Living Roots Rainbow Salad (trust us!)
Prep time: 10 minutes
Living Roots Rainbow Salad
- Prep time: 10 minutes
- Serves: 3-4
- 1/2 Cup Beet, red
- 1/2 Cup Beet, gold
- 1 Cup Fennel Root
- 4 Cup Kale
- 1 Cup Quinoa, uncooked (optional)
- 2 Cup Water or Vegetable Broth
- 1/2 Cup Almonds, toasted
- 1/2 Cup Sunflower Seeds, toasted
- 1/2 Cup Cranberries
- 1/2 Cup Parsley
- 1/2 Cup Olive oil
- 1/2 Cup Lemon Juice
- 1 Tsp Salt / Pepper
Cook quinoa: Rinse quinoa, then add to pot with 2 cups of water or broth. Bring to a boil, then lower heat to simmer. Cook for 15 to 20 minutes, until water has been absorbed. Add more water if needed (if bottom starts to burn).
Cut the raw beets, kale, and fennel into thin, evenly shaped pieces and add to a bowl.
- Beets: cut off ends and then cut in half – if larger than an egg, cut in half again. From here, slice very thinly into pretty wedges.
- Kale: remove larger tough ribs or end of ribs, but feel free to keep if ribs are small and thin. Roll up a few leaves at a time and cut into thin strips or pieces.
- Fennel: You eat the bulb, so cut off the top longer stalks and fronds (called fennel feathers). You also cut out the ‘root/heart’ at the base in a triangle cutting shape, because this is too tough / bitter to eat. You should be left with the fennel layers, which should be crunchy and sweet. Then slice into thin slithers.
Coarsely chop almonds into pieces. Add cooked quinoa, cranberries, sunflower seeds and almonds to bowl with the cut vegetables above.
Finely chop parsley and mix with olive oil, lemon juice, salt, and pepper in a bowl to make a dressing. Add to the rest of the ingredients and mix together. Let the salad rest before serving, so the flavors can harmonize! This salad can last for days and gets better on Day 2!
This is a highly nutritious salad base to experiment with, using different grains, nuts, or hearty vegetables. By combining the quinoa here with almonds, this salad gives you a full protein profile.