Tuesday, July 17, 2012

Quinoa Salad, Take 2

This weekend I tried my own Asian version of salad, using quinoa.  My apologies to anyone truly Asian or knowledgeable about true Asian cuisine... because I am neither.  But this salad was good, and the family liked it, too.  Another dish full of vitamins, antioxidants, fiber, good fat, and protein, so like my previous Quinoa Pasta Salad, it's another "meal in a bowl."

Asian Quinoa Salad
Begin with
2 cups Quinoa, rinsed and cooked according to directions, using 4 cups chicken stock for the liquid

Cool, and add 
5 stalks Celery, chopped 
1 - 2 cups Red Cabbage, thinly sliced 
Several Cherry Tomatoes, quartered 
1 Yellow Bell Pepper, chopped 
1 bunch Green Onion, sliced 
3 Chicken Breasts, cooked, cooled, sliced, and cut into bite-sized pieces

Dress with
1/2 cup Olive oil 
2 Tbsp Sesame Chili Oil 
3 Tbsp Rice vinegar  
1 1/2 Tbsp Soy Sauce
        Adjust those approximations to taste, and season with the following, also to taste 
Dried Mustard Powder 
Garlic, pressed, or Garlic Powder 
Ground Ginger 
Sugar or Blue Agave Nectar

Serve, topped with
Sliced Almonds

Related Posts Plugin for WordPress, Blogger...