I’m kind of obsessed with salads – but let me tell you, I use the term ‘salad’ very loosely, as my definition is likely not what you typically think of. For me, salad is a term I used to describe any way in which I mix my favorite healthy foods into a big meal! From fajita and taco salads to gourmet pizza salad, you can literally ‘healthify’ anything, AND increase your portion size by simply making it into a salad!
To learn more about this trick, check out my Nutrition Black Book when you join the FSS membership community. It explains this entire concept, and so many more of my favorite ‘ways’ to do things! I can’t get enough!
I’m actually not a HUGE fan of quinoa, but wanted to try something new, so I found this recipe for an Asian Quinoa Salad and it actually made me cover to a quiz fan!! You’ve gotta try it!
Oh, plus how pretty is this dish? Perhaps what I love most in the ‘kitchen sink factor’, meaning you can feel free to throw in other veggies you need to use up as well!
NOTE: I made a simple oil and red wine vinegar, dash of salt dressing.
Asian Quinoa Salad Recipe
Makes 4 Servings
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
For the dressing:
- 4 Tablespoon Red Wine Vinegar
- Two Tbsn Good Olive Oil
- pinch of salt and pepper
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the olive oil, red wine, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
Try it, let me know what you think in the comments below – even better, share it with your friends!
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