Did you know that in the Traditional Chinese Medicine Five Element theory, every organ is associated with a different flavour that can help benefit the function of the organ? The five flavours are bitter, sour, sweet, salty, spicy. This well-balanced, nourishing salad contains every single one. Even better, everything in this salad, aside from the quinoa, lemon juice and cinnamon, is locally sourced and currently in season. It does take a bit of effort but if you make a big batch, you have nourishing lunch for the week!
Prep time: 30 minutes, Cook time: 20 minutes
4 stalks celery with leaves
1 cup arugula
2 green onions
2 cloves garlic (crushed or finely chopped)
2 tsp fresh ginger (grated)
1 tsp cinnamon powder
2 Tbsp olive oil + 1 Tbsp for potatoes
1 tablespoon apple cider vinegar
Juice of half a lemon
2 large sweet potatoes
2 cups water
1 cup quinoa
1/2 cup of pumpkin seeds
1/2 cup of chopped walnuts
Goat cheese to taste
Salt to taste
Black pepper to taste
Preheat oven to 350 C
Chop sweet potatoes into bite size pieces, add olive oil and salt to taste and cook in preheated oven for 20 minutes.
Remove sweet potatoes from oven and let cool.
Cook quinoa as desired. Be sure to rinse the quinoa first.
Chop pears into bite size pieces and add lemon juice to keep from going brown
Chop celery and green onions into bite size pieces.
Add pears, celery and sweet potatoes to quinoa.
Add garlic, ginger, cinnamon, olive oil, vinegar, pumpkin seeds, walnuts, goat cheese, pepper, and salt.
Mix well and enjoy!
Keeps in fridge for approximately 1 week.