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Organic quinoa and kale microgreens salad

VISION HEALER

Organic quinoa and kale microgreens salad, with young beetroot leaves, garnet seeds, sliced avocado.

Quinoa, the seeds of a plant closely related to spinach, is a complete protein – contains all nine essential amino acids. Kale microgreens are full of lutein and zeaxanthin, two micronutrients in the battle against AMD. They prevent ocular damage and can reduce your chances of AMD or cataracts by as much as 22%.

Not only is it incredibly delicious cooked or raw, but it is one of the most nutritious things you can add to your daily diet. This side dish features eye-healthy kale microgreens, which contains significant amounts of vitamins A and C,

Replacing low-quality, refined carbs with whole grains like quinoa is an intelligent strategy for overall health.

  • Total Time: 30 minutes
  • Yield: 2 Servings 1x

Ingredients

Units Scale
  • 1 half-cup of raw Quinoa
  • 4 ounces Kale Microgreens
  • 4 ounces Young beetroot leaves (or beetroot microgreens)
  • 1 whole Haas Avocado
  • 4 Tbsp Pomegranate (garnet) seeds
  • 1 quarter cup sliced Almonds
  • 1 quarter cup Crumbled Goat Cheese (or Feta Cheese)
  • 1 cup of Spring Water
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 half tsp Salt (to taste)

Instructions

  1. Rinse the quinoa in a fine mesh colander for 1 minute.
  2. Place the cup of spring water into an 8-inch pot on the lit stove.
  3. Add the quinoa and bring to a boil.
  4. Decrease heat and simmer for 15 minutes or until quinoa is dry.
  5. Cover the pot, remove it from the heat, and let it steam for 5 more minutes.
  6. While the quinoa is cooking, wash the kale microgreens and beetroot leaves. Set aside.
  7. Wash the garnet seeds. Set aside.
  8. Spread the almonds on a small baking sheet.
  9. Place in toaster and toast for 5 minutes. Set aside.
  10. Cut the avocado into quarters or eighths. Peel and set aside.
  11. Remove quinoa from the stove, fluff, and spread in the salad bowl.
  12. Add salt to taste.
  13. Sprinkle garnet seeds.
  14. Mix the kale microgreens and beetroot leaves and place them on top.
  15. Sprinkle the toasted almonds.
  16. Pour EVOO on top.
  17. Add the goat cheese and avocado slice.
  18. Serve and enjoy!

Notes

  • Mesh colander
  • 8-inch pot
  • Serving bowl
  • Author: Andrew Neves
  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Method: Salads
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://microgreensworld.com/microgreens-eye-health-and-preventing-amd/

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