Did you know that in the Traditional Chinese Medicine Five Element theory, every organ is associated with a different flavour that can help benefit the function of the organ? The five flavours are bitter, sour, sweet, salty, spicy. This well-balanced, nourishing salad contains every single one. Even better, everything in this salad, aside from the quinoa, lemon juice and cinnamon, is locally sourced and currently in season. It does take a bit of effort but if you make a big batch, you have nourishing lunch for the week!
Harvest Salad
Prep time: 30 minutes, Cook time: 20 minutes
Ingredients:
3 pears
4 stalks celery with leaves
1 cup arugula
2 green onions
2 cloves garlic (crushed or finely chopped)
2 tsp fresh ginger (grated)
1 tsp cinnamon powder
2 Tbsp olive oil + 1 Tbsp for potatoes
1 tablespoon apple cider vinegar
Juice of half a lemon
2 large sweet potatoes
2 cups water
1 cup quinoa
1/2 cup of pumpkin seeds
1/2 cup of chopped walnuts
Goat cheese to taste
Salt to taste
Black pepper to taste
Directions:
- Preheat oven to 350 C
- Chop sweet potatoes into bite size pieces, add olive oil and salt to taste and cook in preheated oven for 20 minutes.
- Remove sweet potatoes from oven and let cool.
- Cook quinoa as desired. Be sure to rinse the quinoa first.
- Chop pears into bite size pieces and add lemon juice to keep from going brown.
- Chop celery and green onions into bite size pieces.
- Add pears, celery and sweet potatoes to quinoa.
- Add garlic, ginger, cinnamon, olive oil, vinegar, pumpkin seeds, walnuts, goat cheese, pepper, and salt.
- Mix well and enjoy!
- Keeps in fridge for approximately 1 week.
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