Serving 1
INGREDIENTS
SALAD
1 cup cooked quinoa (using vegetable broth instead of water)
1 mango peeled and thick sliced
1 tsp coconut oil
½ cup edamame with sauce from kimchi
½ cup kale chopped (massaged with lemon, oil and salt)
1 tbsp roasted sunflower seeds
1 tbsp fresh mint chopped
½ cup chopped purple cabbage
½ cup tofu feta* (see instructions below)
2 tbsp kimchi
¼ cup cucumber with sauce of kimchi
4 slices of jalapeño (more if you want more spice)
Optional- 1/2 cup baby spinach
* TOFU FETA
400 g firm or extra firm tofu cut into cubes of desired size (frozen, then defrosted then pressed to remove all liquid)
1.50 tbsp harissa paste
1 tsp dried oregano
1 tbsp nutritional yeast
2 tbsp extra virgin olive oil
Zest of 1 lemon
½ tsp asafoetida (hing) powder
1 tsp fresh dill - optional
2 tbsp lemon juice
Salt and pepper to taste
HONEY BASIL LIME DRESSING
½ tsp asafoetida (hing) powder
Zest of one lime
1 small lime juiced
2 tbsp nutritional yeast
¼ cup fresh basil
½ tsp dried thyme
1 ½ tbsp honey
¼ cup olive oil
Salt and pepper to taste
DIRECTIONS
1Heat a cast iron on medium heat and add coconut oil. If the mangoes aren’t sweet sprinkle a little sugar on them. Grill the mangoes on the cast iron until they’re nicely browned.
2Cook the quinoa according to package instructions using vegetable broth instead of water. While quinoa is cooking, prep the remainder of ingredients.
3Take 1 tbsp of juice from kimchi and combine it with edamame. If using frozen edamame, heat them up in the microwave for 2 mins, then combine with kimchi juice.
4Combine the chopped cucumber with 1 tbsp of kimchi juice.
5Massage chopped kale with a little lemon juice, olive oil and salt until tender and brighter green.
6For Tofu Feta: Combine all ingredients in a jar and shake until well combined.
7For Salad dressing: Combine all ingredients in a blender and blend until well combined.
8Add all salad ingredients to a bowl, top with salad dressing and enjoy!
Ingredients
Serving 1
INGREDIENTS
SALAD
1 cup cooked quinoa (using vegetable broth instead of water)
1 mango peeled and thick sliced
1 tsp coconut oil
½ cup edamame with sauce from kimchi
½ cup kale chopped (massaged with lemon, oil and salt)
1 tbsp roasted sunflower seeds
1 tbsp fresh mint chopped
½ cup chopped purple cabbage
½ cup tofu feta* (see instructions below)
2 tbsp kimchi
¼ cup cucumber with sauce of kimchi
4 slices of jalapeño (more if you want more spice)
Optional- 1/2 cup baby spinach
* TOFU FETA
400 g firm or extra firm tofu cut into cubes of desired size (frozen, then defrosted then pressed to remove all liquid)
1.50 tbsp harissa paste
1 tsp dried oregano
1 tbsp nutritional yeast
2 tbsp extra virgin olive oil
Zest of 1 lemon
½ tsp asafoetida (hing) powder
1 tsp fresh dill - optional
2 tbsp lemon juice
Salt and pepper to taste
HONEY BASIL LIME DRESSING
½ tsp asafoetida (hing) powder
Zest of one lime
1 small lime juiced
2 tbsp nutritional yeast
¼ cup fresh basil
½ tsp dried thyme
1 ½ tbsp honey
¼ cup olive oil
Salt and pepper to taste
Directions
DIRECTIONS
1Heat a cast iron on medium heat and add coconut oil. If the mangoes aren’t sweet sprinkle a little sugar on them. Grill the mangoes on the cast iron until they’re nicely browned.
2Cook the quinoa according to package instructions using vegetable broth instead of water. While quinoa is cooking, prep the remainder of ingredients.
3Take 1 tbsp of juice from kimchi and combine it with edamame. If using frozen edamame, heat them up in the microwave for 2 mins, then combine with kimchi juice.
4Combine the chopped cucumber with 1 tbsp of kimchi juice.
5Massage chopped kale with a little lemon juice, olive oil and salt until tender and brighter green.
6For Tofu Feta: Combine all ingredients in a jar and shake until well combined.
7For Salad dressing: Combine all ingredients in a blender and blend until well combined.
8Add all salad ingredients to a bowl, top with salad dressing and enjoy!
