Dandelion Greens and Quinoa Salad

Salads have come a long way from the lowly days of a few leaves of iceberg lettuce, a couple of croutons and a gob of dressing. If anything, the modern salad has become a wonderful way to marry flavors, ingredients and texture beyond even what some entrees do.

Full of vibrant, fresh colors, this quinoa salad is the perfect power lunch or a great side dish. If you’re looking for a salad that has a lot going on (in a good way), continue reading. This is one of those the-more-the-merrier recipes when it comes to the raw ingredients, which include something you may have growing in your backyard!

Dandelion greens — believe it or not — are also actually some of the most nutrient-dense leafy greens out there. A word of caution if you’ve never made anything with them, though: They can be bitter. This recipe will have you giving them a quick blanch, which works to give them a much milder flavor.

Instructions

Heat olive oil in a medium saucepan over medium heat.

2. Once oil is shimmering, add quinoa and stir frequently until moisture is cooked off and quinoa is toasted.

3. Add vegetable broth to saucepan with quinoa, turn heat up to boil and then back down to low. Simmer uncovered until all liquid is absorbed.

4. While quinoa is simmering, heat 4 cups water in separate pot and salt liberally.

5. As water heats, rinse dandelion greens well and cut off bottom portion of stem to right where leaves start.

6. Chop leaves to about 1 inch pieces. Prepare ice-water bath in a large bowl for the greens.

7. Once salted water begins to boil, add dandelion greens. Cook for approximately 3-4 minutes and pour into colander then immediately transfer to ice-water bath.

8. Dandelion greens will be a rich, dark green. Drain the ice water and squeeze out excess moisture in leaves with your hands.

9. Transfer quinoa to large bowl and add dandelion greens, peppers and tomatoes. MIx thoroughly.

10. Serve mixture in bowl and garnish with shredded/julienned carrots and your favorite dressing (an Italian-style matches the flavors better than something like ranch).


Recipe Credit

Ella’s Harvest is a project simply to live simply and to cause no unnecessary harm. We strive to make delicious plant-based recipes accessible while growing our own food and help fellow vegans and those transitioning to the lifestyle. Follow us on Instagram @ellas_harvest or visit us on the site ellasharvest.com.