1cupcooked quinoa (using vegetable broth instead of water)
1mango peeled and thick sliced
1tspcoconut oil
½cupedamame with sauce from kimchi
½cupkale chopped (massaged with lemon, oil and salt)
1tbsproasted sunflower seeds
1tbspfresh mint chopped
½cupchopped purple cabbage
½cuptofu feta* (see instructions below)
2tbspkimchi
¼cupcucumber with sauce of kimchi
4slices of jalapeño (more if you want more spice)
Optional- 1/2 cup baby spinach
* TOFU FETA
400gfirm or extra firm tofu cut into cubes of desired size (frozen, then defrosted then pressed to remove all liquid)
1.50tbspharissa paste
1tspdried oregano
1tbspnutritional yeast
2tbspextra virgin olive oil
Zest of 1 lemon
½tspasafoetida (hing) powder
1tspfresh dill - optional
2tbsplemon juice
Salt and pepper to taste
HONEY BASIL LIME DRESSING
½tspasafoetida (hing) powder
Zest of one lime
1small lime juiced
2tbspnutritional yeast
¼cupfresh basil
½tsp dried thyme
1 ½tbsphoney
¼cupolive oil
Salt and pepper to taste
DIRECTIONS
1
Heat 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.
2
Cook the quinoa according to package instructions using vegetable broth instead of water. While quinoa is cooking, prep the remainder of ingredients.
3
Take 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.
4
Combine the chopped cucumber with 1 tbsp of kimchi juice.
5
Massage chopped kale with a little lemon juice, olive oil and salt until tender and brighter green.
6
For Tofu Feta: Combine all ingredients in a jar and shake until well combined.
7
For Salad dressing: Combine all ingredients in a blender and blend until well combined.
8
Add all salad ingredients to a bowl, top with salad dressing and enjoy!
Ingredients
Serving 1
INGREDIENTS
SALAD
1cupcooked quinoa (using vegetable broth instead of water)
1mango peeled and thick sliced
1tspcoconut oil
½cupedamame with sauce from kimchi
½cupkale chopped (massaged with lemon, oil and salt)
1tbsproasted sunflower seeds
1tbspfresh mint chopped
½cupchopped purple cabbage
½cuptofu feta* (see instructions below)
2tbspkimchi
¼cupcucumber with sauce of kimchi
4slices of jalapeño (more if you want more spice)
Optional- 1/2 cup baby spinach
* TOFU FETA
400gfirm or extra firm tofu cut into cubes of desired size (frozen, then defrosted then pressed to remove all liquid)
1.50tbspharissa paste
1tspdried oregano
1tbspnutritional yeast
2tbspextra virgin olive oil
Zest of 1 lemon
½tspasafoetida (hing) powder
1tspfresh dill - optional
2tbsplemon juice
Salt and pepper to taste
HONEY BASIL LIME DRESSING
½tspasafoetida (hing) powder
Zest of one lime
1small lime juiced
2tbspnutritional yeast
¼cupfresh basil
½tsp dried thyme
1 ½tbsphoney
¼cupolive oil
Salt and pepper to taste
Directions
DIRECTIONS
1
Heat 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.
2
Cook the quinoa according to package instructions using vegetable broth instead of water. While quinoa is cooking, prep the remainder of ingredients.
3
Take 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.
4
Combine the chopped cucumber with 1 tbsp of kimchi juice.
5
Massage chopped kale with a little lemon juice, olive oil and salt until tender and brighter green.
6
For Tofu Feta: Combine all ingredients in a jar and shake until well combined.
7
For Salad dressing: Combine all ingredients in a blender and blend until well combined.
8
Add all salad ingredients to a bowl, top with salad dressing and enjoy!
