Purple Cabbage and Quinoa Salad
I love this meal and it provides 25 grams of protein.
First I make the sauce, cover it and place it in the fridge.
Then I cut all the vegetables and create the bowls as I go along. I cut the cabbage first because Yim likes her cabbage cooked a bit and then place it in the bottom of the bowl and build around that, adding the shredded carrots, edamame, corn, pepper and spinach or kale. Sometimes Yim prefers to quickly stir fry her spinach or kale in some garlic, which is easy enough to do.
When the quinoa is ready, I add that in, pour the dressing over and toss before sprinkling on the walnuts.
Serves 2.
Ingredients
2 cups finely sliced purple cabbage
1 cup shredded carrots
1 bell pepper finely sliced
1 cup cooked sweet corn niblets
1 cup cooked edamame
1 bunch spinach, kale or cilantro, as preferred
1 cup walnuts
1 cup cooked quinoa
Dressing
4 tablespoons peanut butter
2 tablespoons tamari
2 tablespoons rice wine vinegar
Juice of 1 lime (about 2 tablespoons)
1 teaspoon of fresh ginger, grated or finely minced
1 teaspoon homemade garlic paste
1 tablespoon sesame oil
2 teaspoons of sriracha. Be careful here.
Hot water
Quinoa Instructions
• Place the quinoa in a fine-mesh strainer and rinse under cold water. Drain.
• In a medium saucepan, combine water or broth, the rinsed quinoa, and salt. Bring to a boil.
• Reduce heat to low and cover with a lid. Cook for 15 minutes.
• Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the quinoa with a fork. Serve!
Dressing Instructions
• Add all of the ingredients for the dressing to a bowl. Check for consistency.
• Add a bit of water and whisk until the sauce lightens and gets creamy and smooth. You want it a bit runny to pour over the salad but not too thin.
• Taste the sauce and adjust to your tastes.
Options for this meal. Crispy Tofu.
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