Asian Salad
We love this version of Asian Salad served hot or cold! It’s also a great dish to take for gatherings, especially when prep time is limited. There are so many awesome flavors and textures to keep the tongue tantalized with.
During the summer we usually keep a big bowl of Asian Salad in our fridge and snack on it for days. Also, most of the summer we spend outside, hiking, traveling, swimming, and I don’t want to spend the time in the kitchen cooking. So something super fast to munch on is great to keep around. It’s also nice to have cooler meals in the summer because you don’t have to turn the stove on…which totally defeats the use of the AC unit being on, lol.
A dish that conserves time, conserves money and conserves resources. What more could you ask for?!
Quinoa is also a complete protein!
A complete protein is something that contains all 9 essential amino acids for the body to function. There are 20 different amino acids that can form protein chain, but the body can’t produce 9 of them, so we get them from food. In order for a protein to be considered “complete”, it must contain these 9 essential amino acids.
They are:
- Histidine
- Isoleucine
- Leucine
- Lysine
- Methionine
- Phenylalanine
- Threonine
- Tryptophan
- Valine
Some other plant-based types of complete proteins are:
- Buckwheat
- Hummus & Pita Crackers, Pasta & Peas, Rice & Beans
- Legumes are high in lysine and grains are high in tryptophan and methionine
- Soy – Tofu, Tempeh, Edamame
- Hemp Seeds
- Amaranth
- Chia Seeds
Just make sure you get a balanced diet of different foods. What one food lacks, another will make up for, that’s the intention of nature. Look around at the foods that have stood the test of time, and they’ll never steer you wrong. It’s all in how we abuse those foods buy over-industrialization of specific products, then they begin to loose their nutritional quality. Again, look back to the simpler times, and what those generations have to share with us.
Asian Salad
Makes about 6 servings
Time to make: 30 minutes
2 cups dry quinoa
4 cups water
2 cups shredded cabbage – red, green, or both
2 cups shredded or sliced carrots
1 medium yellow onion, diced
1 cup frozen green peas
¼ cup rice vinegar
3 teaspoons dried ginger
3 teaspoons garlic powder or 3 cloves garlic, minced
1/4 cup toasted sesame seed oil, less is optional 😉
1/4 cup Bragg’s Liquid Aminos
2 sheets Nori wraps, shredded, or 1/4 cup dried seaweed – optional
Bring the 4 cups of water to boil in a large pot. Add the dry quinoa, cover, and bring back to a boil. After the water comes to a boil, reduce the heat to low and simmer for about 20-25 minutes, or until all the water has been absorbed.
Remove the pot from the heat source and add in all other ingredients.
Store in the fridge, covered.
And again, it can be served hot or cold.