Quinoa Slaw

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This salad was a complete accident. The result of a late night return flight home from a weekend away, to a “What’s for lunch tomorrow?” question (you have to love that question at 11pm on a Sunday night! That or the question on a Monday morning). As cooking is my meditation- and clearly a sheer joy of mine- buying lunch is always a last resort kind of thing for me.

This salad is simply a fridge clean out and turned super yummy. Super successful.

Here’s the thing. Quinoa is a staple- in most people’s homes (Even my grandmother has quinoa. So so cool!). But if you don’t have quinoa, you have options. Use buckwheat or brown/ black or red rice. Haven’t got the slaw? Use finely sliced spinach, kale or even cos lettuce.

My favorite way to eat this salad is to top it with a gorgeously ripe avocado plus a good splash of extra apple cider vinegar and a sprinkling of salt. Delish. Ready. Steady. Cook the easiest salad you will ever make!

Further Food Nutritionist Commentary:

Quinoa is a fantastic base for a salad such as this. Quinoa has tons of anti-inflammatory phytochemicals in it. One ant-inflammatory substance is quercetin-one of my favorites! Quercetin is anti-inflammatory, anti-histamine, and healing for the gut lining. Quinoa also has both omega-3 fatty acids and oleic acid, a monounsaturated fatty acid commonly found in olive oil and is very heart healthy.

By Dianne Rishikof, MS, RDN, LDN

Quinoa Slaw

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

2 cobs of corn (cooked)

1/2 red cabbage (finely sliced)
2 large carrots (grated)
1 cup cherry tomatoes (sliced)
1 cup cooked quinoa*

1/4 cup sesame seeds
1 ripe avocado (sliced)
olive oil and apple cider vinegar to taste

* I cooked my quinoa with about 1/2 tablespoon of cumin and paprika. I added 2 cloves of minced garlic, salt, pepper and chili flakes to taste. These flavors seep into the quinoa while cooking, adding a subtle but delicious taste.

Instructions

1. Remove the corn from the cobs.
2. Add all of the ingredients into a large bowl and toss to combine.
3. Splash on a generous amount of olive oil and apple cider vinegar and season the salad with a generous few pinches of salt, pepper and chili flakes.
4. Pile into bowls and top with the avocado. Enjoy.

1. Remove the corn from the cobs. 2. Add all of the ingredients into a large bowl and toss to combine. 3. Splash on a generous amount of olive oil and apple cider vinegar and season the salad with a generous few pinches of salt, pepper and chili flakes. 4. Pile into bowls and top with the avocado. Enjoy.

Nutrition Information

Per Serving:  Calories: 322; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 43mg; Potassium: 597mg; Carbohydrate: 48g; Fiber: 7g; Sugar: 6g; Protein: 10g


Nutrition Bonus: Vit A: 115%; Vit C: 33%; Iron: 31%; Calcium: 14%

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