Make The Quinoa with Dandelion Greens From The Erewhon Salad Bar

Dandelion greens might not get as much hype as spinach and kale, but these dark leafy greens are loaded with nutrients and deserve a permanent spot on your grocery list. These prebiotic-rich plants are powerful detoxifiers and full of vitamins and minerals. The key to enjoying them is finding a simple recipe that can be whipped up in a flash and enjoyed for any meal.

Erewhon (LA's luxe and addictively amazing healthy grocery chain) linked up with our peeps at Free People for this simple, nutrient dense recipe we love. This easy and seriously nutritious recipe is one of our favorites at the Erewhon prepared foods bar -- and will definitely be a staple in our lunch recipe rotation...

Erewhon's Dandelion Quinoa Salad

serves 4-6

INGREDIENTS:

for the salad:
8 oz organic green or red dandelion
8 oz organic red quinoa (cooked)
8 oz organic chickpeas (cooked)
1 oz  organic green onion (sliced tops and bulbs)

for the dressing:
1 1/2 Tbsp champagne vinegar
¾ tsp  Dijon mustard
½ tsp sea salt
pinch organic black pepper
3 oz organic olive oil

DIRECTIONS:

Wash and dry off dandelion, trim off about an inch from the bottom. Cut into ¾” pieces. In a bowl, combine dandelion, quinoa, chickpeas and sliced green onion. In a separate bowl, whisk all dressing ingredients. Pour dressing around the outside of the larger bowl and mix well by folding from outside to the center.

Scoop up Erewhon's recipe for adaptogenic lemongrass bone broth here.

The post Make The Quinoa with Dandelion Greens From The Erewhon Salad Bar appeared first on The Chalkboard.

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