Description
Overnight oats basic recipe.
Ingredients
Scale
- 1 cup Quinoa Grain
- 2 cup Water
- 1 tbsp Lemon Juice
- 1 large Apple, cored and diced
- 1 cup Celery, thinly sliced
- 1/4 cup Cranberries
- 30 almonds Almond, Dry Roasted, Unblanched, Chopped
- 1 large Red Pepper, Sweet, Raw, diced
- 1/2 tsp Cinnamon, Ground
- 3 tbsp Hemp Hearts
- 1.00 servings SWEET TAHINI DRESSING
- 5 cup Sweet Kale Vegetable Salad mix
Instructions
- Rinse your quinoa in a fine mesh sieve. In a medium size pot, add water and quinoa, bring to a boil.
- Cover, reduce heat and simmer for 15 minutes. Remove cover and let set 15 minutes, fluff with a fork.
- While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl (I used my magic bullet).
- Mix well and set aside to let the flavors relax into each other. It should be thin enough to drizzle.
- (see Sweet Tahini Dressing Recipe below).
- Core and dice apples, top with lemon juice and toss gently (You can do this right on the cutting board to not dirty up another bowl).
- Prepare the remaining ingredients. Add the apples, celery, cranberries, almonds, and cinnamon to the quinoa, mix well.
- Taste for flavor adding more cinnamon if you like.
- Mix the sweet tahini dressing in to the salad. Serve on its own, or on 1 cup of Sweet Kale Vegetable Salad mix.
Notes
- This recipe is just a template…feel free to sub in unsweetened cranberries for the raisins (I use raisins because they contain no added sugars and I can find organic ones easily).
- Opt to leave the celery or grapes out using just apples (or use any combo you like). Add in a grated carrot for more color. Add more cinnamon if you like. Try using pecans instead of almonds. Try serving with some leafy greens.
- Have fun playing around with this making it your own.
- Store at room temperature if eating within a few hours or store in the refrigerator until ready.
- This recipe makes 5 cups and a bit (about 1/2 cup left over) of the Quinoa salad.
- Prep Time: 25
- Cook Time: 15
Nutrition
- Serving Size: 1