Got the munchies? There’s a healthier alternative than that bag of chips you’re probably reaching for. This canna quinoa salad will satisfy the post-sesh cravings.
As more people learn about the downside of consistently consuming processed food, making healthier eating choices is becoming a priority. Right now is the perfect time of year to get your eating habits in order.
This salad takes advantage of nature’s bounty, offering a more conscious eating alternative for dealing with the inevitable munchies that follow a session. Although you can use frozen veggies, we highly suggest going the extra mile to get some fresh ones. Bonus points if you can get to a farmer’s market and get some local produce for this meal.
2 cups cooked quinoa 1/2 cup uncooked quinoa prepared according to package directions
3 tbsp olive oil divided
1 cup corn niblets fresh or frozen
1 cup edamame frozen
1 cup peas fresh or frozen
1 can chickpeas drained
1 bunch mint rinsed and chopped
1/4 cup chopped red onion
2 tbsp canna-oil preferably olive oil
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
Place the quinoa in a large bowl.
In a large skillet heat 2 tbsp olive oil and sauté the corn, edamame, peas and chickpeas for 5-7 minutes. Allow to cool.
Add the cooked vegetables to the quinoa along with the chopped mint and the red onion.
In a small bowl, combine 1 tbsp olive oil, canna-oil, lemon juice, cumin, garlic, black pepper and salt. Toss well and divide between four dinner plates.
Recipe by Laurie Wolf. A classically trained chef and food editor, Laurie Wolf founded Laurie + MaryJane to provide high quality, reliable edibles for adults and medical patients after finding success treating her own epilepsy with cannabis.
Photos: Bruce Wolf
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