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Asian Quinoa Salad

Only 1 more week until Thanksgiving!! No more sleep deprived state... I am going to get in all my beauty sleep, eat and hibernate for the weekend. My bed and I are going to be best friends :D

I am also going to bake and cook up a storm and maybe I'll have to wear sweatpants for a while, but it is going to be SOoo awesome. Just one more hurdle of an exam. Here's one more recipe before the fat weekend - a super fast salad to make for potlucks and just gluttonous healthy eating (oxymoron?)

Click read more button below for recipe :)

Asian Quinoa Salad

Serves 4-6

1 cup quinoa or ~2-3cups cooked quinoa
1 broccoli, florets chopped
2 med carrots, sliced
6 dried shiitake mushrooms, rehydrated and slicked thinly (any mushrooms will do)

1/3 cup soy sauce
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 tbsp sesame oil
1 tbsp honey
1/2 tbsp korean red pepper flakes
3 stalks green onions, diced
  1. Rinse quinoa and put it in a large saucepan with 2 cups of broth of your choice. I used the mushroom water from the rehydrated shiitake
  2. If using shiitake, add to the saucepan, bring to a boil, cover and simmer for 20 mins, let sit for 5 mins after and fluff with fork
  3. In another pot, steam broccoli and carrot for 5-6 mins (or add it to the last 5 mins on top of the cooking quinoa too, one less pot for cleaning!)
  4. Toss the quinoa and vegetables together in a large mixing bowl
  5. In a small bowl, mix all the dressing ingredients together (last 7 ingredients)
  6. Drizzle as much of the dressing as you like into your salad

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