It looks like cole slaw, but this shredded salad of root veggies -- carrots, radishes, parsnips and celery root -- is an excellent accompaniment to heavier winter foods.
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.
Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg whites, calcium from the cheese and milk, and vitamin C and folate from the broccoli.
Try this Baked Black Beans recipe or find other Bean & Legume recipes and Latin American recipes from KitchenDaily. Click here to visit the new home of KitchenDaily!
