Quinoa Leftover Asian Flavored Salad
It’s just more an idea for you rather then the strict recipe. I did once this Quinoa Salad for my husband and he liked it a lot! Very satisfying he told me. Then I thought: why not to share it with you, my friends?☺ This type of dish can be quickly done for Breakfast, lunch or dinner!
My main idea and secret(!) for dishes like this one is to keep it favored using spices/seasonings/oils that are commonly used in the particular cuisine like Italian, Russian, Indian, Mexican etc.
I had quinoa from yesterday that was probably not enough just to eat by itself. And I decided to use it on the salad.
Since I had seasnax (seeweed snack, see pic – to much “S”s☺) opened, I decided to add Pretzels (curry flavor) for crunchiness (see pic, too), curry seasoning and toasted sesame oil, combined with the raw sesame oil (has very good anti parasite properties). These 4 things all together give a salad very nice Asian flavor.
Time: about 10-15 minutes (depend on how ready you have other ingredients)
Serving: it was just one for my lovely husband ☺
I will give you ingredients of what I did (but you may vary your spices and replace quinoa for millet, buckwheat, or brown rice):
- 2-3 Handful of green cabbage (it’s the salad base. I always shred cabbage and keep it in my fridge ready to use in salads, wraps, soups. You can use mix greens, spinach, lettuce as a base, as well)
- 3-4 Tbl parsley and green onions
- Juice of ½ lemon
- Handful of cherry tomatoes
- 1/2 Avocado
- 2 Small sheets from Seeweed snack (see pic)
- Healthy oils (I used half of olive oil and half of toasted sesame, plus a * little bit of cold-pressed sesame oil)
- Curry Seasoning (I like Spice Hunter brand – tasty, organic, very pure. See on the pic. You can use turmeric or cumin instead)
- Sea Salt to taste
Direction: Take your shredded cabbage, massage it with the hand (makes the cabbage soft), add sea salt, lemon juice, fresh parsley to get even more flavor to the salad base. Add oils. Spread evenly your cherry tomatoes and avocado on top. Then warm up your quinoa, add a little bit of toasted sesame oil, add pieces of the seaweed snack (I tore into small pieces), salt, and your spices. Mix really well. Put quinoa on top of the salad (you can spread evenly or put in a center which I like more because it stays warm longer). Add your healthy choice of crunchiness. Drizzle some lemon juice on your salad.