Somewhere on those magical plates in the photo above is my quinoa salad I concocted for our epic holiday goddess brunch, where we discussed our visions for the future as well as the importance of being in the present moment, especially because the time we spend together is always exceptional.
There’s not always a written, measurable recipe when you cook from your heart, and luckily this turned out absolutely delicious.
Throw together the clean ingredients below [with love] to your taste, and enjoy warm or room temp:
warm sweet potato quinoa salad
free of dairy, gluten, meat, soy, sugar
serves 4-6 as main or side dish
- quinoa, cooked
- sweet potato + collard greens, steamed + lightly sautéed in coconut oil with shallots
- chickpeas, roasted or lightly pan-fried in coconut oil
- ground spices: sea salt, turmeric, garlic, cumin, coriander, ginger
- ground or chopped herbs: sage, rosemary, thyme, oregano
- dressing: EVOO, tahini, honey, sea salt, black pepper, oregano
- pumpkin + hemp seeds to top
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