Dream Salade

The recipe this week was provided by Elisa Rohner, who is also our Full Belly Farm web designer.  She says that she has a “very old cuisinart with a grater attachment which simplifies the process.”

Cabbage (1/2 head)
Carrots (4-5 carrots, depending upon size)
Beets (2 steamed beets, cooled)
Cilantro (1 bunch, chopped leaves)
Arugula 
Fresh garlic (a few cloves freshly chopped)
Quinoa (1/2 cup already cooked)
Olive oil
Lemon Thyme
Salt
Optional ingredients: Meyer lemon and feta cheese

Grate the cabbage, carrots and beets. Pour into a large bowl. Stir in cilantro, olive oil, fresh thyme leaves, salt and pepper.

Once you have mixed all together, taste to adjust seasoning. (A little Meyer lemon would probably be nice too.) I served it on a bed of arugula and added some warm quinoa (to personal preference). I sometimes add a bit of crumbled blue cheese or feta on top.