|15 min||0 min||2|
|3/4 cup||Quinoa, uncooked (2 cups cooked; Salad)|
|3 green onion (stem)||Green onion, scallion, ramp (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 (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.
Cook dry quinoa according to package instructions in low sodium broth.
To make dressing: In a small bowl, mix together ingredients for dressing. Store in a glass jar in the fridge until ready to use.
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
is very high in fiber and is a complete protein, it is low on the glycemic index and naturally gluten-free
is packed with vitamins like vitamin C and vitamin K, it helps to improve digestion and keeps your heart healthy and inflammation in check!