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Quinoa-Millet Salad with Ambercup Squash

Quinoa-Millet Salad with Ambercup Squash

1/2 cup each quinoa and millet, cooked (can be cooked together!)
2 cups cooked winter squash, chopped
2 kale leaves, chopped fine
1 large carrot, shredded finely
1/2 cup sunflower seeds
2 Tbsp. apple cider vinegar
3 Tbsp. honey or agave
1 1/2 Tb. olive oil
1 tbsp. lemon juice
splash of orange juice (maybe 2 Tbsp.)
1/4 tsp. cinnamon
salt to taste

In a food processor, grind sunflower seeds down to a coarse meal. In a large bowl, mix sunflower seeds, kale, and carrots, and toss lightly. Then, add the vinegar, honey, oil, and cinnamon.

Once your quinoa mix and squash are done, throw them into the bowl. Drizzle the lemon and orange over the top, toss, and season to taste. Serve warm! :)