Kitchen Sink Salad

Kitchen Sink Salad
Prep time
Total time
Serves: 2-4
  • 1 cup dry quinoa
  • 3 leafs of kale
  • 1 green apple
  • ¼ cup goji berries
  • ½ cup sprouts (onion or pea)
  • ¼ cup walnuts
  • 3 Tbsp. tamari
  • 1 tsp. sesame oil
  • 1 Tbsp. coconut sugar
  • ½ Tbsp. rice vinegar
  1. Bring 2 cups of water to a boil and add quinoa. Cover and turn down to low. Cook for 20 minutes.
  2. While quinoa cooks, chop apple and walnuts - place those in a large bowl.
  3. Next remove stems of kale and chop leafs, add those to large bowl along with sprouts and goji berries.
  4. When quinoa finishes cooking, add to the bowl. Lastly add tamari, sesame oil, coconut sugar and rice vinegar in. Stir well.
  5. Serve right away or store in fridge and serve cold.
  6. Will keep for 3-4 days in the refrigerator.


    2 replies to "Kitchen Sink Salad"

    • […] SD Members Recipe: Kitchen Sink Salad […]

    • Pawinee

      This recipe is SUPERB! I’ve never made any sort of Asian thmeed dish before so this was slightly nervous but it was positively delicious. I’ve now made it three separate times and all of my friends have been impressed and asking for the recipe. Thank you so much for this fantastic addition to my cooking repertoire!

Leave a Reply

Your email address will not be published.

Rate this recipe: