Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.
I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.
Shredded chicken or pork would be an excellent addition to this salad.
I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.
6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)
1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette
SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste
1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup
I took on the project of staining our back deck this weekend and I knew that I would have little time to make a good lunch. I found this great recipe on Pinterest which lead me to the website gimmesomeoven.com. I pre-made my quinoa the day before so that it would be nice and cold. This salad is super fresh and delicious! It is easy to make and it doesn’t take long to put together. It was the perfect salad to have while working outside on a hot day.
I crumbled the feta on top of my serving and did not add it into the salad. I also only used half of the dressing. I will definitely use the other half on a garden salad.
1 English cucumber, diced
2 cups chilled cooked quinoa
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)
LEMONY ITALIAN VINAIGRETTE:
1/4 cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
Pinch of salt and black pepper
To make the cucumber quinoa salad:
1. Toss all ingredients together until combined. Serve immediately.
To make the lemony Italian vinaigrette:
1. Whisk all ingredients together in a small bowl until combined.
*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil in this recipe. It is recommended to cook the quinoa beforehand and chill.
I love this salad. I can not wait to make it for lunch using fresh picked blueberries at the cottage. This recipe is from http://www.ifoodreal.com.
I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.
2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans
Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper
1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Amount per serving = 3/4 cup:
Total fat: 25.8g
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
WW points: +10