This is the quinoa salad that the world has been missing. Share it with your friends so they can finally have their meals prepped for the week.

Ayurvedic Jamaican Quinoa Salad [Vegan]

Serves

6-8

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Ingredients

To Make the Corn:

  • 3 ears of corn
  • 5-6 cups filtered water for boiling
  • 1 teaspoon Himalayan pink salt

To Make the Quinoa:

  • 1 cup soaked and rinsed organic tri-color quinoa
  • 1 and 3/4 cups filtered water
  • 1 vegetable bouillon cube
  • 1/2 teaspoon Himalayan pink salt
  • 1 scallion stalk, beaten and roughly chopped
  • 3 cloves garlic
  • 1 whole scotch bonnet pepper

To Make the Chickpeas:

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons green seasoning
  • 1 teaspoon Jerk seasoning
  • 1 cup soaked, rinsed, boiled and drained organic chickpeas or 1 can
  • 2 teaspoons cumin powder
  • 1 teaspoon organic turmeric powder
  • 3/4 teaspoon organic allspice powder or a few pimentos
  • 1/4 cup coconut aminos
  • 1 tablespoon organic light agave (optional)

To Make the Kale:

  • 1 bunch kale, washed and sliced thinly
  • 1/4 cup water for steaming
  • Pinch of Himalayan pink salt

To Combine Everything:

  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, diced,
  • 2 scallion stalks, beaten and diced
  • 3 cooked corns, decobbed
  • Cooked organic tri-color quinoa
  • Steamed kale
  • 1/2 red bell pepper, diced,
  • 1/2 orange bell pepper, diced
  • 1 cucumber or zucchini, chopped into small cubes
  • 2 cups radicchio, sliced thinly
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Preparation

  1. In a medium-sized pot, add some salt and your corn then boil it until fully cooked. It should take about 30 minutes. Remove the corns after testing to see if a fork can easily puncture them. If it’s hard to stick and pick up the corn on the cob with a fork, then it needs to cook for longer. Once you remove it from the water, allow it to cool. Then, cut the kernels off the cob.
  2. Put your soaked and rinsed tri-color quinoa to boil by adding them to a small pot with water, a vegetable bouillon cube, sea salt, your beaten scallion and a whole scotch bonnet pepper. Allow everything to come to a boil then turn it down low to steam. Turn it off when all of the water has dried up (about 20 minutes).
  3. In a large cast iron or regular pot, pour your olive oil in and allow it to warm up. Add your green seasoning, jerk seasoning and dry spices—let them “burn” so the herbs and spices can wake up. Add your cooked chickpeas to the pot and sauté until the spices, herbs and chickpeas “marry.” Add your coconut aminos and agave to the seasoned chickpeas and sauté everything until the liquid dries out (about 5 minutes). Put your cooked chickpeas in a bowl and set aside.
  4. Add your kale, water, and salt to the cast iron pot that you just prepared your chickpeas in. Cover it and allow it to steam for 3-5 minutes.
  5. Add everything together in a large pot by first adding some olive oil and allowing it to warm up. Then add some diced red onions and chopped scallion. Add the quinoa, cooked chickpeas, steamed greens, red and orange bell peppers, cucumbers, and radicchio. Turn the entire mixture a few gentle times then turn off the flame, close the pot and allow it to steam within its own heat for a few minutes.
  6. Serve with homemade hummus.
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