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    • Asian Quinoa Salad

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    •  1/24/2014 12:43:56 PM
    • When I am really trying to eat healthy, a good practice for me is to always have a salad in my refrigerator that contains CRUCIFEROUS vegetables.  (Cauliflower, Cabbage, Bok Choy and Broccoli)  I usually turn to one of my favorites below:

      Crispy Oriental Salad

      Cabbage Fruit Salad

      Broccoli Salad

      Super Big Bowl of Super Salad (membership)

       

      All of these salads have high amounts of CABBAGE and Broccoli, which helps them last a long time in my fridge.

      Well...I have officially added another salad to my FAVORITE Cruciferous Salad list!!!  I had this for dinner last night and fell in LOVE!  It is super easy to make and I had all of the ingredients on hand. I love that the dressing only has 1 TBS of oil, which you could probably replace with water (I didn't have sesame, so I just used light olive oil). You need to try this!  I got the recipe from vegangela.com and made just a few minor adjustments.  I am tempted to try it without quinoa next time and make a RAW salad.  Maybe add some green cabbage?  I'll let you know.

      Hope you enjoy!

       

       

      Asian Quinoa Salad

      Ingredients

       
      1 cup quinoa
      2 cups finely cut purple cabbage
      1 cup shredded carrots
      1 red bell pepper, diced
      2 green onions, thinly sliced
      ½ cup chopped cilantro
      ½ cup cashews (or peanuts)
       
       
      Dressing
       
      ¼ cup peanut butter (or cashew/almond butter)
      2 cloves garlic, minced
      1 tbsp grated fresh ginger (or 1 tsp dried ginger)
      3 tbsp tamari (light soy sauce)
      2 tbsp maple syrup (or agave)
      2 tbsp warm water
      1 tbsp rice vinegar
      1 tbsp sesame oil (I used Olive Oil)
      ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)
       
       
      Look at all that colorful goodness!!! 
       
       
      Instructions
      Rinse and drain the quinoa and place in a medium saucepan along with 2 cups of water. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 15 minutes.
      In a large bowl, whisk the dressing ingredients together. Add the quinoa to the dressing and mix well to combine.  Add the veggies, onions, cilantro and cashews.
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