Protein Salad with Sauerkraut

Name: Protein Salad with Sauerkraut
Prep time: 15 min
Total time: 15 min
Ingredients: 4 overflowing cups of baby spinach; 2 cups cooked quinoa; 1 cup cooked white beans (or any legume) drained and rinsed; 3 green onions, chopped; 1 cup raw, unpasteurized sauerkraut (I used red cabbage kraut); ¼ cup hemp seeds for topping; handful black olives and goat feta for topping (optional); ½ cup olive oil; ½ cup lemon juice (approx. juice of 2 lemons); 1 tbsp Dijon mustard; 1 tbsp pure maple syrup; ½ tsp sea salt

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Prep Time: 15

0

Total: 15

Servings: 2.5

Author : Kim D’EonKim D’Eon

Step 1

Place all ingredients into a large mixing bowl, combine with about ½ cup of lemon vinaigrette and toss well.

Step 2

Taste and add more salt and pepper to taste.

Step 3

Top with hemp seeds (+ black olives and crumbled feta if desired).

Step 4

Place all ingredients into a glass jar with lid and shake vigorously to combine. (Makes about 1 cup and stores in fridge well for a week.)

Protein Salad with Sauerkraut

Prep Time: 15

Total: 15

Servings: 2.5

Author : Kim D’EonKim D’Eon

Ingredients

Instructions

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