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:
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
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)
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!!!
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.
Source: WFM 1-10