In The Kitchen x Erewhon: Organic Dandelion Quinoa Salad

From the Erewhon cafe straight to your dining room table, a dandelion salad full of vitamins and minerals to nourish and reset…

Today’s fourth and final recipe, made in collaboration with the LA-based independent and family-owned grocer Erewhon, is sure to be a new spring staple, teeming with ingredients to aid in gut health and boosting energy.

Organic Dandelion Quinoa Salad (vegan, gluten-free)

Serves 4-6 people.

Ingredients:

8 oz organic green or red dandelion

8 oz organic red quinoa (cooked)

8 oz organic chickpeas (cooked)

1 oz  organic green onion (sliced tops and bulbs)

(for dressing)

1 1/2 tbsp  champagne vinegar

¾ tsp  Dijon mustard

½ tsp sea salt

pinch organic black pepper

3 oz organic olive oil

Method:

Wash and dry off dandelion, trim off about an inch from the bottom. Cut into ¾” pieces. In a bowl, combine dandelion, quinoa, chickpeas and sliced green onion. In a separate bowl, whisk all dressing ingredients. Pour dressing around the outside of the larger bowl and mix well by folding from outside to the center.

Imagery courtesy of Michael Persico.