| 9 | 15 | 449 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 3/4 cup | Quinoa, uncooked (2 cups cooked; Salad) |
| 3 green onion (stem) | Green onion (chopped finely; Salad) |
| 1 cup, shredded | Napa cabbage, raw (Salad) |
| 1/4 cup | Button mushrooms (sautéed, sliced thinly; Salad) |
| 1 tbsp | Apple cider vinegar (Dressing) |
| 1 whole lemon(s) | Lemon juice (Dressing) |
| 3 tbsp | Olive Oil, Extra Virgin (Dressing) |
| 1 tsp | Honey (Dressing) |
| 1 clove(s) | Garlic (minced; Dressing) |
1. Place all ingredients, prepared as directed into a large bowl and mix.
2. Pour dressing over the quinoa and veggies. Serve immediately.
For additional nutrients
add spinach and kale to the salad - sauté lightly on a medium heated skillet with olive oil for about 3-4 minutes
For additional protein
add your choice of seeds or nuts sprinkled on top of the finished product
Nutritional Highlights
Quinoa
is very high in fiber and is a complete protein, it is low on the glycemic index and naturally gluten-free
Cabbage
is packed with vitamins like vitamin C and vitamin K, it helps to improve digestion and keeps your heart healthy and inflammation in check!
| Fruit | 0.1 |
| Grain | 3.2 |
| Vegetables | 1.4 |
