A nutritious and energizing salad packed with protein from quinoa, edamames, hemp hearts, sunflower seeds, nutritional yeast and tahini. Served with sweet potatoes and kale for a colorful and nourishing salad.
This recipe makes 2 large salads or 3 smaller portions. You could also serve it as a side dish for more portions.
Instead of cooking a small portion of quinoa, I usually cook 1/2 cup of quinoa and use what's not used in other recipes. I find that this larger portion of quinoa cooks better than a small 1/4 cup.
This recipe is great served warm and cold! The leftovers also keep well in the fridge.