A fresh spring salad of greens, quinoa, sautéed leeks and snow peas with an easy herbal vinaigrette. Gluten free, vegan, nut free and low histamine, with Ayurvedic modifications.
Quinoa Spring Salad
Ingredients
Easy herbal vinaigrette
Instructions
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Make the dressing: in a small mixing bowl, whisk together the olive oil, apple cider vinegar and maple syrup until emulsified. Stir in the spices and herbs. Season with salt and pepper to taste. Set aside.
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Assemble the salad: in a large mixing bowl, combine the quinoa, sautéed leeks, greens, cherry tomatoes, snow peas, parsley and mint.
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Drizzle with the vinaigrette (there may be some left over) and gently toss to coat.
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Season to taste. Enjoy!
Note
- Kapha: use arugula and mustard greens with the other greens; add black pepper, 2 cloves minced garlic, 1 Tbsp minced ramp, and honey to the vinaigrette.
- Pitta: decrease the oregano and use lime juice in the vinaigrette.
- Vata: add roasted root vegetables, and 1 clove minced garlic and honey or maple syrup to the vinaigrette.
- Low histamine: leave spinach out of the greens and don't use lemon juice, which is a histamine liberator.
