ASIAN QUINOA SALAD

Quick and easy healthy quinoa dressing with a sweet and tangy Asian flavor, stuffed with tons of vegetables!

In preparation for tomorrow’s Halloween candy, I am eating healthy. You can see that I am planning. So I won’t have to run 10 miles to burn off all the Kit Kat bars that are my absolute candy weakness.

Here’s what I eat before my wedding: a bowl of Asian-style quinoa with a sesame dressing topped with shredded cabbage, bell peppers, corn, green onions, and avocado. Feel free to substitute your favorite veggies. You can add tofu or even sliced chicken breast if you want more protein. You can’t forget those crispy noodles to add some crunch. I always cheat and add a bit more to my bowl.

Ingredients

• 1/2 cup quinoa
• 1/4 cup red cabbage shredded
• Red bell pepper diced to 1/4 cup
• 1/4 cup grated carrots
• 1/4 cup corn kernels
• One thinly sliced green onion
• Avocado, half, peeled, seeded and diced
• 1/4 cup Chow Mein noodles for serving

For the same vinaigrettes

• Rice vinegar, six tablespoons
• One pressed clove of garlic
• Sesame Oil 1 Tablespoon
• Sugar, 1 Tablespoon
• Soy sauce, one tablespoon
• Ginger, grated to a teaspoon

Instructions

• In a small bowl, combine the rice wine vinegar with sugar, sesame, ginger, sesame seed oil, and soy sauce. Set aside.
• Cook quinoa in a medium pan according to the package directions.
• Combine quinoa with cabbage, carrots, and corn in a large bowl. Add green onions. Add sesame dressing.
• Serve immediately. Top with chow-mein noodles if you wish.