Quinoa-Carrot Salad with Milk Thistle Herb Vinaigrette

Ingredients

• 250 g Reformhaus® Quinoa (organic quality)
• Salt
• 4 Carrots (organic quality)
• 100 g Field Salad (organic quality)
• 3 tbsp Reformhaus® Organic Blue Currants (45 g; organic quality)
• 50 ml Orange juice (organic quality)
• 4 tbsp Reformhaus® Cashews (60 g; organic quality)
• 1 handful mixed herbs (5 g; parsley, basil; organic quality)
• 1 tbsp Apple cider vinegar (organic quality)
• 2 tbsp Salus Milk Thistle Organic Herb Tonic with Vitamin C (available at Reformhaus® )
• 3 tbsp Fauser-Vitaquell Walnut Oil (available at Reformhaus® organic quality)
• 2 tbsp Rapunzel Cashew Butter (available at Reformhaus® organic quality)
• 1 tsp Honey (e.g. Manuka honey as extra spice; available at Reformhaus®)
• Pepper (organic quality)
• 0.5 tsp Brecht Bio Salad Herbs (available at Reformhaus® organic quality)

Instructions

1. 1.

   Rinse the quinoa in a sieve under cold water and simmer in a pot with double the amount of salted water for about 20 minutes over low heat. Then remove from heat, pour into a bowl and let cool.

2. 2.

   Meanwhile, peel, wash and coarsely grate the carrots. Wash and shake the field salad dry. Soak the currants in orange juice. Roughly chop the cashews and toast them in a hot pan without fat for 3 minutes over medium heat.

3. 3.

   For the dressing, wash, shake dry and finely chop the herbs. Then whisk together apple cider vinegar, Salus Milk Thistle Organic Herb Tonic, walnut oil, cashew butter and honey. Season with salt, pepper and Brecht salad herbs. Mix the fresh herbs into the dressing.

4. 4.

   Then mix the quinoa with carrots and currants along with orange juice and half of the dressing. Arrange the mixture on 4 plates or in 4 bowls with cashews and serve the remaining dressing separately.