Superfood Salad

Name: Superfood Salad
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: ¼ cup [30 g] slivered almonds; 1 ripe mango, pitted, peeled, and diced; Kosher salt and Freshly ground black pepper; 2 Tbsp fresh lemon juice; 1 cup [240 ml] vegetable broth; ½ cup [90 g] quinoa, rinsed; 1 cup [170 g] blueberries; 2 cups [140 g] thinly sliced kale leaves; 1 onion, diced; 3 Tbsp olive oil; Kosher salt and Freshly ground black pepper; ½ cup [60 g] crumbled feta cheese

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

There’s a lot of talk about superfoods nowadays and how certain ingredients are packed with vitamins and minerals. This salad is my stab at throwing all the good stuff in one bowl and making dinner out of it. “Good for you” is a fine goal, but delicious . . . now that’s what I’m talking about.

Ingredients

3 Tbsp olive oil
1 onion, diced
½ cup [90

Supper
Spring
Summer
Winter
Autumn
Vegetarian
Gluten-free

Method

Heat a 12-in [30.5-cm] skillet over medium-high heat, and add 1 Tbsp of the olive oil. When the oil shimmers, add the onion and cook until it begins to soften, about 2 minutes. Add the quinoa and stir to coat the grains with the oil. Pour in the vegetable broth and bring to a simmer. Cover, turn the heat to low, and gently simmer until the quinoa is tender, about 20 minu