PORTLAND, Ore. (KOIN) — CBD has been growing in popularity as advocates say its a natural remedy for some common ailments.
Superfood Chef and best-selling cookbook author Julie Morris joined AM Extra to share some ideas to try.
Recipe for Blood Orange Quinoa Salad with Roasted Beets & Almonds
By: Julie Morris, author of Smart Plants
This well-balanced, CBD-inclusive dish takes advantage of the beautiful flavor of blood orange to effectively turn “simple” into “special.” Adjust the amount of CBD you include in the dressing based on the number of servings you’d like to enjoy of the salad. (Recipe serves 2 as a main dish, or 4 as a side dish.)
- ½ cup sliced almonds
- 1 cup dry quinoa
- 3 cups water
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2-4ml Lazarus Naturals Blood Orange High Potency CBD Isolate Tincture
- ½ teaspoon sea salt
- 6 small roasted beets,* cut into thin wedges
- 4 blood oranges (or substitute other orange variety), peeled and cut into ¼-inch slices
- ¼ cup minced fresh chives
- 2 cups fresh baby arugula
- Flaked salt, for serving
First, toast the almonds: In a small pan, toast the nuts over medium-low heat for several minutes until lightly golden and fragrant, stirring to prevent burning. Transfer the nuts to a bowl to cool and set aside.
Next, make the quinoa: Combine the quinoa and water in a saucepan over high heat. Bring to a boil, then reduce heat to low and simmer until all the water has evaporated – about 15 minutes. Remove the pot from the heat and let it sit for 5 minutes, then fluff with a fork. Transfer the quinoa to a bowl, and let cool to room temperature.
Finally, assemble the salad: In a large mixing bowl, combine the olive oil, vinegar, maple syrup, Lazarus Naturals Blood Orange High Potency CBD Isolate Tincture, and sea salt. Whisk together until emulsified. Add the roasted beets, oranges, and chives and mix well. Add the cooked quinoa and arugula. Set aside a small amount of almonds for garnish, and pour the remaining almonds into the salad. Fold the salad together gently to distribute the dressing, using as few strokes as possible to allow some of the quinoa and almonds to retain their light color. Transfer the salad to a serving dish, and top with reserved almonds and a sprinkle of flaked sea salt. Serve cool or at room temperature.
Covered and refrigerated, salad will keep for up to 3 days.
*Roasted beets can be purchased readymade (use a fresh vacuum-packed variety as opposed to jarred for best flavor). Alternatively, roast the beets yourself: scrub the beets well, toss with a little oil, and place in a pan covered with foil. Roast at 400° F for about 1 hour, or until beets are soft when pierced with a fork. Let the beets cool completely, then remove the skins and proceed with the recipe.