Pickled Blackberry Kale Salad
2 cups Blackberries
¼ cup Infused Rice Wine Vinegar
2 tablespoons Fresh Squeezed Lemon Juice
3 tablespoons Magical Honey
½ teaspoon Kosher Salt
1 teaspoon Cracked Black Pepper
1 cup Cooked Toasted Tri Color Quinoa
½ cup Cooked Toasted Farro or Einkorn
2 cups Organic Baby Kale Leaves
1 cup Young Hemp Leaves
½ cup Young Herbs or Nasturtiums
2 tablespoons Roasted Sunflower Seeds
3 tablespoons Roasted Pistachios (rough chopped)
2 tablespoons Toasted Hemp Hearts
¼ cup Grape Seed Oil
Kosher Salt and Cracked Black Pepper
In a large stainless-steel mixing bowl quick pickle the blackberries in the infused vinegar, honey, salt, pepper and lemon juice for no longer than 30 minutes.
Toast the quinoa and grain in a dry skillet, do not burn.
Cook the quinoa and grain to your desired doneness in a medium saucepan in boiling, salted water.
Strain and refrigerate the quinoa and grain.
In the large mixing bowl with the berries and berry liquid, add the remaining ingredients, holding back some of the pistachios. Gently toss the salad and place it on your desired serving vessel or vessels.
Garnish with the remaining chopped pistachios and serve.