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Jana's Quinoa Mexi Salad Bowl



This is the second of three recipes from our collaboration with Jana Nixon. This colourful salad bowl is a show stopper - flavourful, filling and beautiful! An amazing vegetarian dinner, that keeps well for lunches all week.

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Quinoa Mexi Salad Bowl

Salad Ingredients
1 cup uncooked Golden Quinoa
1 cup uncooked Laird Lentils
1 package of extra firm tofu, crumbled
1 sweet potato or yam
½ head of kale, stems removed, thinly sliced
1 pint of cherry tomatoes, sliced lengthwise
½ cup of kalamata olives, pits removed, sliced lengthwise
½ avocado

Tofu Seasoning
1 TBSP of chili powder
½ TSP garlic powder
½ TSP onion powder
½ TSP chili Flakes
½ TSP oregano 
1 TBSP ground cumin
1 generous pinch of salt + pepper

Jalapeno Avocado Cream
1 avocado 
½ cup Cilantro
½ cup parsley
1 jalapeño
1 lime
2 heaping TBSP sour cream
sea salt
olive oil

Directions
1. Soak Laird Lentils for 4-6 hours. Fill a sauce pan with 2" of water. Place soaked lentils into a steamer basket which has been inserted into the sauce pan. Steam lentils for 25-30 minutes, or until they are cooked through.

4. Preheat oven to 400°F. Peel and cube the sweet potato. Toss with olive oil and spread onto a parchment lined baking sheet. Bake until soft and beginning to brown.

2. Rinse quinoa with cold water. Combine rinsed quinoa with one cup of water. Bring to a boil, turn to low and cook for 20 minutes. Remove from heat and leave with lid on for a further 10 minutes. Fluff with a fork.

3. Combine spices for the tofu mixture. Add 1 tbsp of olive oil to a large frying pan over medium heat. Add crumbled tofu and the tofu spice mixture. Stir to combine, adding water if needed to incorporate, 1 TBSP at a time.

4. In a high speed blender add the avocado, cilantro, parsley, jalapeno, lime juice, sour cream, salt and a splash of olive oil. Blend until smooth. Add more olive oil or water until you reach your desired consistency.

5. To assemble salad, mix cooked lentils, cooked quinoa, cooked yam with sliced kale. Top with tomatoes, olives and sliced avocado. Toss with Jalapeno Avocado Cream. Enjoy!

 
 

Growing up on Vancouver Island, Jana moved to Vancouver to continue her education. Now, working in Marketing for the Food & Beverage industry; Jana combines her knowledge in marketing with her passion for food to develop strategies and events for restaurants. Free time is spent in the kitchen learning new recipes to share with loved ones or eating at a favourite spot.

 


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