Asian Quinoa Salad (Vegan)

Perfect summer salad with an asian twist. Super easy to make, just cut up your veggies, cook your quinoa, mix together your dressing and top with cilantro and sesame seeds! Enjoy :)

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
directions:


Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Sesame Ginger Sweet Teriyaki Salmon with Quinoa Stir Fry

I can find teriyaki to be overly salty sometimes, especially when you buy it pre made from the grocery store. However, adding the brown sugar, honey, and ginger adds a nice taste to this marinade. The salmon turned out very tender and moist. The quinoa stir fry was a great alternative to the usual white rice. This recipe is healthy and so delicious. A perfect start to the easter weekend!

Ingredients:
1 cup teriyaki sauce
1 teaspoon freshly grated ginger
2-4 cloves of garlic, minced
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup olive oil
1 pound salmon

3/4 cup quinoa, rinsed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 clove garlic, minced
1 teaspoon fresh grated ginger
2 -3 tablespoons low sodium soy sauce
1 1/2 cups sugar snap peas or snow peas
salt and black pepper to taste
1/4 teaspoon red pepper flakes, if desired


1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped

In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour or more.

Preheat oven to 400 degrees. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. 

While salmon is cooking, bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. 

Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. 

While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add soy sauce, salt and pepper to taste and red pepper flakes if desired.

Plate salmon and quinoa evenly and top with sesame seeds and cilantro!

Mac n Cheese Quinoa

I love finding new ways to use quinoa. It's such great healthy alternative to rice or pasta. When I found a recipe for mac n cheese quinoa I just had to try it. This cheesy bake melts in your mouth and keeps you wanting more. I added broccoli because cheddar and broccoli work so well together, but any vegetable will do!

Ingredients

1 1/2 cups quinoa
1 cup veggie of your choice
2 cloves garlic minced

pinch of salt and pepper
2 large eggs
1 cup milk (I used skim milk)
1 1/2 cups grated Cheddar cheese + more for sprinkling 

seasonings of your choice (I used fresh basil and garlic powder)

1/8 tsp hot sauce (optional)
1/3 cup panko breadcrumbs

Preheat oven to 350 degrees.

Grease a 9 x 13 baking dish with cooking spray.

Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in medium pan. Sauté garlic for about 30 seconds. Add broccoli and cook until slightly done, about 5 minutes. Set aside.

In a large bowl whisk milk and eggs. Set aside.

Once quinoa is cooked, add to milk mixture. Add cheese, seasonings and veggies and stir until combined. Poor into prepared dish then sprinkle with cheese and breadcrumbs.

Bake for 30 - 35 minutes until breadcrumbs are brown.