Tuesday, August 4, 2015
Tank-Style Raw Energy Salad
However, I have been doing some inspiration gathering (looking at food blogs seems to help the creative food-juices flow) and I have a list of recipes that I want to work on over the next few months. This recipe is the start.
I really enjoy tank food. I know that the dressings are probably full of sugar, but in general they are at least a healthier grab and go option than most other fast food places. In particular, I really like their Raw Energy Salad/ Wraps. This salad is jam-packed full of wholesome ingredients including leafy salad greens, beetroot and quinoa.
While I am a foodie, I am also very budget conscious, so while Tank is great, paying $10 or so for a salad just isn't my thing. So i did what I love doing and got in the kitchen to recreate it. Now I haven't had these salads side by side to compare, but I do think that I have got something pretty close and just as delicious.
I also really enjoyed making this salad as I got to play with my relatively new food processor and its shredding attachment. This attachment is definitely my new best salad-making friend as it can julienne all of the vegetables I need for several salads in about 30 seconds! I shredded mt carrots and beetroot up on the Sunday and put them in separate glad containers, and then during the week all I had to do was throw together the salad ingredients. A food processor can be quite a costly investment, but I definitely think that you could use a normal grater and still enjoy this salad.
Easy, healthy and delicious.
1 cup quinoa
3 large beetroot
4 cups leafy salad greens
1/2 cups almonds
1/2 cup shredded coconut
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp runny honey
Place quinoa in a saucepan and cover with water until it sits about 2cm above the quinoa. Bring to the boil, then simmer for around 10-15 minutes or until water has evaporated and quinoa is cooked.
Peel the carrots and beetroot. Using a food processor with a shredder attachment, or if you don't have one a grater, shred the carrots and beetroot. Roughly chop the almonds, or place in a bag and hit with a rolling pin until the almonds are roughly broken up.
In a large bowl, toss together the salad greens, almonds, coconut, quinoa, beetroot and carrot. In a small bowl, whisk together the oil, balsamic vinegar and honey. Drizzle over the salad and toss.
Then sit down and enjoy!