"ST-RAW" Vegan Black Quinoa Salad

By: Esther Vasa

ST-RAW stands for "Steamed and Raw" salad. This is a super-healthy salad and a must eat for us with MS. Quinoa is a gluten-free seed used as rice substitute and is rich in protein. Bundling it with all the other super-foods makes you energetic and fresh. Try it yourself!

Organic Black Quinoa Seeds - 1 cup
Water - 2 and a 1/4th cups (2 to cook quinoa and 1/4th to steam)
Shiitake Mushrooms - 1 pack (0.02 lb) - cut
Curly or Dinosaur Kale - chopped and packed tightly - 2 cups
Garlic Cloves - 3 (minced)
Red Onion - finely chopped
Carrot - 1 (grated)
Cucumber - 1 (diced)
Cherry Tomatoes - 10 (halved)
Fresh Basil - 1/2 tsp
Red Pepper Flakes - a few pinches or as needed
Himalayan Salt to taste
Juice of two large lemons
Olive oil - 2 tsps

  • Clean and cook quinoa using two cups of water per the package instructions. Allow the cooked quinoa to cool down.
  • Use a stockpot and a wire mesh (that fits the stockpot) to steam kale and mushrooms. Over the wire mesh, place the mushrooms bits and sprinkle salt lightly and in the stockpot put the 1/4th cup of water, crushed garlic and kale. Turn on the stove to medium and let these steam for 8-10 minutes. Leave the veggies in the pot. There is a special taste with mushroom juice seeping into Kale. 
  • Prepare the raw salad with your other veggies, basil, lemon juice, salt and olive oil. Mix the quinoa into the raw salad and then the steamed mushrooms and kale can join the salad. Serve the salad with any soup.
  • This was quite a treat to me and my family!

Serves: 5-6