I think there might be something wrong with me. I eat things like this salad, and I do enjoy them – no really, I do – but ten minutes later I feel that familiar pang. I know that it should fill me up, it’s full of vegetables and it makes me feel good to eat it, but on the longevity side it’s not coming up trumps.
In any case, it would be a fantastic side to a bit of grilled meat or fish or maybe even a filling lunch bulked out with a few prawns, but that wouldn’t really work for Meatless Monday, would it? Bottom line: it’s tasty.
I’m currently in Poland enjoying pierogi and Polish lager, so I’m going to keep this short and sweet. This salad is good and good for you, but if your life is ruled by your stomach – as mine is – you might want to grab a banana as well.
Bon appetit (without the meat)!
1 cup Quinoa
1 cup Edamame or Broad (Fava) Beans
1/4 small Red Cabbage, shredded
1/2 bunch Cilantro (Coriander), chopped
2 Carrots, shredded
1 yellow Bell Pepper, sliced
2 Green (Spring) Onions, shredded
1/4 cup Sesame Oil
1/4 Soy Sauce
2 Green (Spring Onions), chopped
Thumb-size piece Ginger, grated
1-2 cloves Garlic, grated or minced
1 Tbsp Sesame Seeds, optional
1. Cook quinoa to package instructions.
2. Mix together vegetables and cooked quinoa.
3. Mix together dressing ingredients.
4. Toss dressing and vegetable quinoa mixture together and serve sprinkled with cilantro (coriander).