Do you like alliteration? Oh good, you do! Great, because just when you thought the title of this post couldn’t get any longer, I thought I’d share that the full description of this dish is the Sunny Curry Cruciferous Crunch Bliss Bowl, with Coconut Quinoa. And it’s C-C-Crazy good! I found a new salad mix at Trader Joe’s that I got probably way too excited about- the Cruciferous Crunch mix. I was actually feeling silly for how pleased I was, but then the cashier at the register was like, ‘How exciting is this new salad mix?!’, and proceeded to tell me 3 different recipes he’s used it in so far, unsolicited. So at least I’m not completely alone in my enthusiasm. Thanks cashier guy. If you don’t have a Trader Joe’s near you, that’s fine, below I’ll tell you how to recreate it. The main thing I got excited about was the 20 minutes of chopping it saves me from. When you eat as much salad as I do, chopping is a big part of your life. This salad dressing is like a sweet and tangy cole slaw dressing, and the slaw part of this bowl itself would also be great in a raw wrap or in a pita.
Sunny Curry Crunch Bliss Bowl
1 cup quinoa, cooked
2 tbs coconut oil
salt and pepper to taste
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1 tablespoon curry
1.5 cups of Trader Joe’s Cruciferous Crunch Mix
2 brussel sprouts, finely shredded
1/2 cup kale, finely shredded
1/4 cup red cabbage finely shredded
1/4 cup green cabbage finely shredded
about 6 matchstick-size slices each of yellow and orange bell pepper
a sprinkle of raw sesame seeds
1 tbs hemp hearts (don’t leave home without ’em)
Gently heat the quinoa and coconut oil, either in the microwave or on the stove, just enough to melt the oil and warm it through. Sprinkle with salt and pepper and stir it up to evenly coat the quinoa with the oil. (I say gently because I think it’s wierd to have a piping hot ingredient under a purposefully cool/raw ingredient, but I do like it a little warm) Put this in the bottom of your salad bowl.
In a separate bowl, mix the tahini, vinegar, agave, and curry until well combined. then throw in all your shredded cruciferous veggies and toss to coat thoroughly. Put this on top of your quinoa.
Add the bell peppers and seeds, and voila! Curry coconut bliss.