Bryan and Ly’s Epic Quinoa Salad
Makes 8 (1 cup) servings
¼ cup hoisin sauce
2 tbsp. honey
2 tbsp. toasted sesame oil
2 tsp. chili garlic sauce
2 tbsp. rice vinegar
1 cup uncooked quinoa
2 cups packed shredded kale leaves
1 cup red cherry tomatoes, quartered
1 cup red grapes, halved
½ cup chopped cucumber
¼ cup chopped fresh mint
4 cups mixed spring greens
½ cup roasted & salted sunflower seeds
1. Cook quinoa according to package directions. While quinoa is cooking mix all dressing ingredients in large bowl.
2. When quinoa is finished cooking rinse with cool water and drain well.
3. Place quinoa in bowl and toss with half of dressing. Add kale, tomatoes, grapes, cucumber, and mint. Gently stir until well blended. Serve on top of spring greens. Drizzle with remaining dressing and sprinkle with sunflower seeds.
This recipe was created by two Urban Root interns, Bryan and Ly, for Roots for the Home Team. Roots enables high school students in the Twin Cities to create and sell healthy, delicious salads at Twins games. To learn more about Roots for the Home Team visit rootsforthehometeam.org.