Cozy Kale and Jasberry Organic Ready-to-Eat Superfood Rice Salad

2 servings

Vegan and gluten free

30 minutes

Ingredients

Kale and Quinoa Salad
1 Pack Jasberry Organic Ready-to-Eat Superfood Rice Original
Handful of kale, ribs removed, chopped
1/2 tbsp Extra virgin olive oil
1/2 Carrots, sliced
1/2 Red bell pepper, sliced
3 tbsp Sunflower seeds
1 Radish, sliced
2 tbsp Fresh cilantro, chopped
1/2 Avocado, sliced

Lemon Tahini Dressing
2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 tbsp Tahini
1 tsp Organic coconut flower nectar
1 Clove garlic, pressed
1/4 tsp Ground cumin
1/2 tsp Red pepper flakes
Sale and pepper to taste

Instructions

Make the dressing
1.In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust the seasonings as needed.

Make the salad
1. Sprinkle the kale with salt and drizzle with 1 teaspoon of extra-virgin olive oil. Using your hands, massage the kale until it darkens.

2. Heat 1 tsp of extra-virgin olive oil in a large skillet over medium heat. Add Jasberry Organic Ready-to-Eat Superfood Rice Original, kale, carrot, red bell pepper, and sunflower seeds. Cook for 3-5 minutes, until the kale is slightly wilted. Remove from heat and stir in the radishes and cilantro.

3. Toss the salad with half of the dressing. Serve with additional dressing drizzled on top, along with sliced avocado, a sprinkling of pepper, and red pepper flakes.