Here’s an amazing salad that features kale, blueberries and quinoa – powerful!
Recipe courtesy of BC Blueberry Council
Yields 4 portions
Flax Lemon Vinaigrette: Yields 1/3 cup
• In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
• Slowly drizzle in the flax seed oil until emulsified.
• In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
• Top with sunflower seeds.
Local. Healthy. Ethical. Our chicken and eggs are organic fed and are medication-free, humanely raised, federally inspected, and air chilled. We sell fresh or frozen whole birds or pieces, individually or by the case. We also offer ground breast or … Continue reading