Asian Quinoa Salad

20140119-155342.jpg

Today’s recipe is one of the BEST things I have eaten in a long time. I found it on the popular blog www.twopeasandtheirpod.com and thought it tied in nicely with this months Real Simple magazine feature about “health bowls” – combining fresh salad ingredients with unexpected flavors and grains. This Asian Quinoa Salad features some of my favorite ingredients, the only thing missing is potato chips. Because potato chips are amazing. I diverted from the original recipe and added some roasted unsalted peanuts for some extra crunch, and used my nifty food processor on the grater setting for the cabbage and carrots instead of chopping by hand. This delightful recipe tastes amazing for several days in the fridge and would be a popular potluck dish. And need I say VEGAN. And that is worth celebrating!

ASIAN QUINOA SALAD
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cup shredder red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 diced cucumber
1/2 cup roasted unsalted peanuts

DRESSING
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

Boil 2 cups of water then add 1 cup quinoa, cover and turn down to simmer for 15 minutes. Remove from heat and fluff with a fork. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, peanuts, carrots, and cucumber. Set aside. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Pour the dressing over the quinoa salad and stir to combine.

Advertisements

Red Cabbage Slaw Taco Salad

Being a child of the 80’s, I was reminded last night of O’Boises Potato Chips. This memory also conjured up thoughts of a plethora of other food substances completely toxic to our bodies including Squeeze-It, Ecto Cooler, bubble gum cigarettes, and Big League Chew. Asher has recently become obsessed with Dum Dums, you know the lollipops with the mystery flavor that you get for free at the bank. It’s unbelievable the amount of processed foods with zero nutrition that we have unlimited access to at such a young age.

saladWhile I am not vegan, I do constantly get questioned about my vegetarianism and raising my kids vegetarian, which is particularly baffling to people living in the Midwest. So I have made it my mission to share with the world as many vegan recipes as I can come up so I don’t have to hear “What do you eat? Pasta???” There is a world of flavorful and indulgent ethnic foods which embrace vegan ingredients, including Thai, Indian, Mediterranean, Middle Eastern, and Central American, all of which I love to cook. Which naturally leads me to my recipe of the day, Red Cabbage Slaw Taco Salad! This is a very clean, refreshing, and filling dish that can be eaten as a side salad or taco stuffing, and still taste good four days later (I’m eating it right now!)

RED CABBAGE SLAW TACO SALAD
1/2 head of red cabbage, chopped into long slivers
1 jicama, peeled and julienned
1 bunch of cilantro, roughly chopped
1 bunch of green onions, trimmed and chopped
1 can of black beans, drained
1 package of meatless ground beef
1 onion, diced
Juice of 5 limes
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste

In a large pan, fry onions in olive oil on medium heat about 4-5 minutes, until translucent. Add meatless ground beef and cook for another 5 minutes, stirring constantly. Add cumin, chili powder, salt and pepper and stir until combined, then stir in the drained black beans. Turn off the heat and let cool. In a large salad bowl, add the chopped red cabbage, cilantro, jicama, and green onions. Toss well, then pour the lime juice over the slaw and top with salt and pepper then toss again. Warning: the lime juice causes the red coloring from the cabbage to turn the jicama pink after a day in the fridge as you can see from the photo, but it makes a great first impression when preparing it fresh!