When it's hot outside (which it still is in LA) and I know there is a strong likelihood that I won't want to turn on the stove, I often plan on hearty grain based salads for at least one midweek meal. Normally I make up the grains on Sunday so meal prep is quick during the week. Then when it's time to eat, I just chop my veggies, whisk together the dressing, and dinner is done. Sometimes in fits of extreme laziness, I even stop by the grocery store salad bar so I don't even have to chop my veggies.
If you want to add protein to this salad - chicken, shrimp, or Asian marinated steak would all be great. You may want to cut down the portion size a bit depending on your calorie goals. As written, it makes a hearty, full meal sized portion so halving it works well when its a side dish or you are adding protein.
Tropical Sesame Quinoa and Vegetables
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- 1 cup rainbow quinoa, rinsed
- 2 cups water
- 1/4 tsp. salt
- 1 cup shelled frozen edamame
- 2 U medium carrots, peeled and diced
- 1 U yellow pepper, diced
- 1 U red pepper, diced
- 1 cups red cabbage, chopped
- 4 tbsp. cilantro
- 2 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. fresh ginger, finely minced
- 1 cup mango, chopped
- 1 tbsp. sesame seeds
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Bring the quinoa and water to a boil. Turn down to a simmer and cover. Cook for 15 minutes and then move off the burner. Let rest for 5 minutes before opening.
Meanwhile prepare the vegetables. For a cold salad, leave everything raw. For a warm salad. Sauté the vegetables in 1/2 tbsp. of the sesame oil until tender.
Mix together the cilantro, sesame oil, rice vinegar, soy sauce, and ginger.
Toss the dressing with the quinoa, vegetables, and mango. Top with sesame seeds.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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