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Anti-Candida Mountain High Salad

Mountain High Salad

Anti-Candida | Vegan | Gluten-Free
Course Main Course, Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

Quinoa:

  • 1 cup quinoa*
  • 1 cup vegetable broth or filtered water
  • 2 pinches sea salt divided
  • 1 Tablespoon olive oil
  • Juice of one lime
  • 2 teaspoons brown rice vinegar

Salad:

  • 4 cups leafy greens
  • 1/4 cup cherry tomatoes cut in half
  • 1 small carrot
  • 1 small red beet
  • 1/4 cup roasted and salted almonds chopped

Dressing:

  • 1/4 cup olive oil
  • 2 Tablespoons filtered water
  • 1 inch piece fresh ginger peeled and chopped
  • 1/4 cup fresh mint or cilantro
  • Juice of 1 lime
  • 4 drops liquid stevia** optional
  • Pinch sea salt

Instructions

  1. Rinse the quinoa and place in a small saucepan with 1 cup vegetable broth or filtered water and a pinch of sea salt.  Bring to a boil, cover with a fitted lid and reduce heat to low.  Cook for 15 minutes.  Turn off heat and let sit for 5 minutes before removing the lid to prevent sticking.  Dress the quinoa with sea salt, olive oil, lime juice and brown rice vinegar and fluff with a fork.

  2. Place the quinoa on the bottom of each serving bowl.  Top with leafy greens and cherry tomatoes.  Wash and shred 1 carrot and split between each salad.  Take the beet and cut off the top, then wash and spiralize it.  If you do not have a spiralizer, shred the same way you did the carrot.   Divide the beet between each salad as well.  Finish by sprinkling almonds onto each salad.

  3. To prepare the dressing, place all the ingredients into a high-powered blender.  Blend starting on a low speed and work up to a high speed until creamy.  Drizzle over each salad.  Enjoy!

Recipe Notes

*I like tri-colored quinoa for this recipe because of all the colors, but any color quinoa will do.
**If not not on an anti-candida diet you can sub maple syrup or agave here.