FOOD

The Glow Salad

FN-RR-3Mar
(Original story published on Tuesday March 3rd, 2015 on FoodNetwork.ca.)

If you happen to work in Toronto’s Financial District, chances are you’re a little too familiar with the lunchtime hot spot, IQ. Anyone who works in five mile radius of any of their three locations has likely become obsessed with their highly nutritious offerings. The problem? Treating yourself to an IQ meal every day would easily cost you over $50 per work week. The solution? Make your own healthy box at home! So here’s a step-by-step guide to making IQ’s delicious and seriously healthy Glow Box. Packed with organic quinoa, kale, and tons of other goodies, this lunch is wholesome, cost-effective, and very filling, all without having to deal with that lengthy lunch line (and hefty budget).

Serving Size: 5 meals
Prep Time: 30 minutes
Cook Time: 15 minutes (for the sweet potatoes and quinoa)

1 cup Organic quinoa
5 cups Baby kale (shredded)
2 1/2 Sweet potatoes
2 1/1 avocados
5 carrots, shredded
1 cucumber, diced
200 grams Spicy hummus
1/2 cup sunflower seeds
1/2 red cabbage
1/4 red wine vinegar
1 teaspoon granulated sugar
1 + 2 + 6 Tablespoons Extra virgin olive oil
1 Lemon
1 teaspoon dijon mustard

FN-RR-3Mar2
1. Shred cabbage as finely as possible and transfer to a large bowl. In a small bowl, stir together 1/4 cup red wine vinegar and 1 teaspoon sugar. Add a sprinkle of salt and pepper, and add 2 Tablespoons of olive oil, whisking constantly. Drizzle the vinaigrette over the cabbage, toss and let sit at room temperature.

FN-RR-3Mar3
2. Drizzle the vinaigrette over the cabbage, toss and let sit at room temperature.

FN-RR-3Mar4

3. Pre-heat over to 400°F. Peel the potato, chop it into small squares, and place in a pan with 1 Tablespoon olive oil. Toss the potatoes in the pan to cover with oil, and bake for about 15 minutes.

4. For the lemon vinaigrette, combine 1 teaspoon dijon, 1 teaspoon lemon zest, and 3 Tablespoons lemon juice in a jar. Add a sprinkle of salt and pepper, stir in 6 teaspoons olive oil, cover and shake to combine.

FN-RR-3Mar5
5. Cook the quinoa as advised on the package. Let cool.

FN-RR-3Mar6
6. Wash, cut and prep the other ingredients so you have everything ready to go.

FN-RR-3Mar7
7. Divide the ingredients into 5 different Tupperware containers, one for every day of the week. Pour the lemon vinaigrette over the kale, carrots and cucumbers and add a dollop of spicy hummus in the middle.

FN-RR-3Mar8
8. When you’re ready to eat it, mix it all up really well and enjoy!

You Might Also Like

No Comments

Leave a Reply