I just found my new favorite salad! You have to make this…..seriously! You will not be disappointed. I was looking for a new quinoa salad on Pinterest. I found this winner which led me to the website ambitiouskitchen.com.
I went to Bulk Barn to buy my quinoa and my all natural peanut butter.
While I made the quinoa, I chopped up the veggies and made the dressing. It took no time at all to toss it all together.
This salad is vegan and gluten-free. (As long as you use gluten-free soy sauce)
3/4 cup uncooked quinoa
2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced green onions
1/2 cup cashew halves or peanuts (honey-roasted is good)
OPTIONAL: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
1/4 cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoons gluten-free soy sauce or coconut aminos
1 tablespoon honey (use agave or pure maple syrup if vegan)
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil or more sesame oil
Water to thin, if necessary
1. To cook quinoa: In a medium saucepan, bring 1 1/2 cups of water to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste. Alternatively, you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Fold in the red pepper, onion, cabbage, carrots and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.
(Comments in the recipe are from ambitiouskitchen.com)
The kids are almost back in school after the winter break…..time to get back to routine and prepping lunches for myself.
I found this salad on Pinterest which brought me to the website aheadofthyme.com.
I changed this recipe slightly. I pre-cook a bunch of Quinoa to use during the week, so I just took out a measured cup of Quinoa to make this salad. I find this easier than making a cup every time.
The best part about online recipes is the user feedback. I highly suggest that if you come across a great recipe…make sure to take a look at what people said about it. In this Quinoa salad recipe, lots of people swapped out the raisins. I did too. I added red onion. Other highly suggested options where pine nuts and feta. Someone also swapped out the spinach with kale with great results.
Make this salad your own! However, do not change the dressing! It is wonderful on this salad. I made the dressing and used it all on one cup of Quinoa with all my veggies and it was perfect. If you double this recipe, make sure you double the dressing too.
1/2 cup uncooked Quinoa
2 cups spinach, finely chopped
1 tomato, diced
1/2 cup diced cucumbers
1/4 cup raisins
1 1/2 Tablespoon lemon juice
1 1/2 Tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In a medium bowl, rinse the Quinoa a few times
2. In a medium saucepan, boil 2 cups of salted water. Add the Quinoa and continue to boil for about 10 minutes until the Quinoa is tender.
3. Drain the Quinoa and let it cool.
4. In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled Quinoa.
5. In a small bowl, make the lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat.
6. Season to taste with more salt and pepper, if needed.
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