Ingredients
1 cup (185g) cooked quinoa
¼ small red/purple cabbage
1 small head of broccoli
3 leaves of kale (stems removed)
1 medium carrot
2 tbsp. hemp seeds
2 tbsp. sunflower seeds
¼ cup (30g) raw pumpkin seeds
½ cup (65g) dried cranberries
½ cup (120ml) salad dressing of choice or use simple detox dressing below
Simple Dressing:
¼ cup (60ml) apple cider vinegar
¼ cup (60ml) extra virgin olive oil
1 garlic clove, whole peeled and bruised
½ tbsp. maple syrup
pinch of salt & pepper
Directions
Step 1
Chop the broccoli into small bite-sized pieces. Slice the kale and purple cabbage into thin shreds. Peel and grate the carrot. Place all the prepared vegetables into a large bowl and top with the sunflower seeds, cooked quinoa, dried cranberries, hemp seeds and pumpkin seeds.
Step 2
To make the dressing, place all ingredients into a small blender and blend until smooth. Or substitute with a store-bought dressing of choice.
Step 3
Pour the dressing over the salad and mix well to combine. Serve immediately, or store overnight in the fridge for a quick grab and go lunch.
