Eating by Heart

Superfood Salad

Eating by Heart

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Recipe
Superfood Salad Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: 323
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
323
16.15% Complete
16%
Fat
17g
26.1538461538% Complete
26%
Cholesterol
0mg
0.0% Complete
0%
Sodium
320mg
13.9130434783% Complete
14%
Carbohydrates
35g
27.1317829457% Complete
27%
Fiber
6g
24.0% Complete
24%
Sugar
3g
6.0% Complete
6%
Protein
9g
17.6470588235% Complete
18%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegan
Gluten Free
Vegetarian
Ingredients
  • 1 cup quinoa
  • 1 bunch greens (kale or broccoli rabe, stems removed)
  • 1 teaspoon extra virgin olive oil (to coat garlic)
  • 2 teaspoons lemon zest
  • ½ teaspoon sea salt
  • 2 cups water
  • 1 bunch asparagus sliced into ¼ inch pieces
  • 1 bulb garlic, trimmed and roasted
  • ¼ cup extra virgin olive oil
  • Juice of one lemon
  • Sea salt and pepper to taste
Method
Preheat the oven to 400 degrees Fahrenheit. Cut ¼ inch of the top of the garlic bulb, exposing the individual cloves of garlic. Then place the garlic head on a piece of foil (large enough to fully cover bulb). Drizzle 1 teaspoon of oil over head and rub to make sure it is well coated. Wrap in foil and bake for 30-45 minutes or until cloves feel soft when pressed. Blanch the greens by submerging in a pot of boiling salted water for 60 seconds. Then blanch the asparagus in the same water for about 30 seconds. Drain and let cool. Squeeze out all the water and rough chop into smaller pieces. Combine quinoa, ¼ teaspoon salt and water in medium pot. Cover and bring to a boil on high; reduce to simmer (still covered) and cook until water is absorbed (about 15 minutes). Fluff with a fork and keep covered for 5 minutes. When the garlic is roasted and soft, allow to cool. Then squeeze the roasted cloves out of their skins into a small bowl. Combine with remaining oil, lemon zest, lemon juice and salt and mix thoroughly with fork. Lightly toss with quinoa and veggies in the pot. Adjust seasoning and enjoy warm or at room temperature. Serves 4