It’s no secret that breastfeeding mommas need a lot of extra nutrients. As a mother, it’s our job to provide our babe with all of the nutrients they need to grow. In the first few months of life, we are their one and only source of nutrition — so in order to provide them with the best, we need to give ourselves the best.
Personally, I am not a fan of a basic greens salad. I need more subsistence. I need a salad that provides me with the greens that I need, but will also make me feel full and satisfied. Furthermore, I need texture. I want crisp, I want crunchy, and I want juicy. Most of all, I want real food.
Our amazing Greens & Grains Lactation Salad is packed with exactly that — nutrients and amazing flavor. Spinach provides fiber and iron, quinoa provides protein, and red rice adds antioxidants and phyto-chemicals. This salad is topped off with oranges, dried apricots, and pistachios, which give the salad a richer nutrient profile and brighter flavor. We are certain that you will love this salad as much as we do!
Spinach. Quinoa. Red Rice. Oranges & Dried Apricots. Pistachios. These ingredients (and more) make up our truly delectable Greens & Grains Lactation Salad.
For the Grains:
1 cup quinoa
1 cup Camargue red rice (use brown rice if you can’t find red rice at your local health market)
1 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
Pink Himalayan sea salt + freshly ground black pepper
For the Dressing:
1 1/2 teaspoons finely grated orange zest
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 garlic clove, minced
For the Fresh Components:
1/2 cup dried apricots, sliced in quarters
1 orange, supremed
1 cup roasted pistachios, chopped
4 green onions, greens only, finely chopped
2 cups spinach
Bring 2 medium saucepans of salted water to a boil.
Cook quinoa and red (or brown) rice in separate pots, according to package directions.
Once the grains are cooked, drain them and spread them out on baking sheets to cool.
In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
To prepare the dressing, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper.
In a large bowl, combine quinoa, rice, onion, apricots, supremed oranges, pistachios and green onions, and spinach, and toss well.