Fight the power?! Heck no-LOVE the power of this protein packed salad. Great as a side or a main meal, you will fall deeply in love and crave this salad. In fact, even though I just finished eating it, I want more now!
Quinoa is an ancient food that has come into popularity in the US fairly recently. Packed with protein and similar in texture to couscous, quinoa isn’t a grain. It’s the harvest seed of the quinoa plant. It has a somewhat bitter quality to it if prepared without soaking. Soaking helps the seed coat to swell and absorb cooking water more easily. Soaking also helps you digest it better.
This salad is quite adaptable to the season. Right now, summer’s in full swing. That means fresh veggies and herbs straight from the garden. Fresh picked greens beans, scallions, beet or swiss chard greens, basil, and parsley go into this bowl full of love. If you have some roasted beets, throw them on in too!
Fresh Basil-So Easy To Grow!
This could easily change as the seasons change. I could see this same base in the fall with roasted butternut squash and beets! Maybe even fresh pears and cranberries? I didn’t mean to make you think of fall-sorry! Back to summer….Feel free to toss in any at-peak veggies or fruits. I could see swapping out the green beans and chick peas for some edamame and sauteed zucchini (because we all know, you have to find places to put that zucchini!). We’d love to hear your variations!
Ingredients:
Miso Dressing, Makes 1 1/2 cups:
- 1 cup of orange juice, or 3/4 cup if a thicker dressing is desired
- 1/4 cup gluten free soy sauce/tamari
- 3 tbsp yellow miso
- 2 garlic cloves
- 2 tbsp freshly chopped ginger
- 1 tbsp sesame oil
Quinoa Salad:
- 2 cups of quinoa (soaked for 4 hours, or overnight)
- 4 cups water
- 1/2 cup miso ginger dressing +2 tbsp
- 1 cup scallions
- 2 cups or 1 can (rinsed) chick peas*
- 1/4 cup freshly chopped parsley
- 1 cup chopped fresh green beans
- 1/3 cup freshly chopped basil
- 1/2 cup pistachios
- 1 cup of chopped greens, or more for a more “salad-like” consistency: beet, swiss chard, or spinach (if using kale, add when quinoa is still warm to help it soften)
- *if you want a little extra color, add in some roasted beets or dried cranberries
Instructions:
- Make salad dressing: puree ingredients. You will have extra dressing. Set this aside for use as dressing or in our Miso Rice Salad.
- Make quinoa: rinse soaked quinoa. Place water and quinoa into a stock pot and bring to a boil. Reduce to simmer and cook until water has absorbed. Stirring a few times throughout, about 20 minutes.
- Add dressing and stir until absorbed.
- Add in scallions, chick peas, fresh green beans, and parsley.
- Allow to cool until you stir in basil and fresh greens, and cranberries if using. If using kale, add when quinoa is warm.
- Can be served right away and chilled.
Nutritional Benefits:
- Great source of plant-based protein, 7.6 g/serving: helps to heal and repair
- High in fiber, 5.4 g/serving: great for reducing inflammation, regulating blood sugar levels, reducing cholesterol, increasing satiety, improving digestive health, helps with diabetes regualtion
- Low in fat/heart healthy unsaturated fats; heart healthy food
- Low in calories
- No cholesterol
- Gluten Free and Vegan; reduces inflammation
- 1 cup of orange juice, or ¾ cup if a thicker dressing is desired
- ¼ cup gluten free soy sauce/tamari
- 3 tbsp yellow miso
- 2 garlic cloves
- 2 tbsp freshly chopped ginger
- 1 tbsp sesame oil
- 2 cups of quinoa (soaked for 4 hours, or overnight)
- 4 cups water
- ½ cup miso ginger dressing +1 tbsp if needed
- 1 cup scallions
- 2 cups or 1 can (rinsed) chick peas*
- ¼ cup freshly chopped parsley
- 1 cup chopped fresh green beans
- ⅓ cup freshly chopped basil
- ½ cup pistachios
- 1 cup of chopped greens (or more for a more "salad-like" consistency: beet, swiss chard, or spinach (if using kale, add when quinoa is still warm to help it soften)
- *if you want a little extra color, add in some roasted beets or dried cranberries
- Make salad dressing: puree ingredients. You will have extra dressing. Set this aside for use as dressing.
- Make quinoa: rinse soaked quinoa. Place water and quinoa into a stock pot and bring to a boil. Reduce to simmer and cook until water has absorbed. Stirring a few times throughout, about 20 minutes.
- Add dressing and stir until absorbed.
- Add in scallions, chick peas, fresh green beans, parsley.
- Allow to cool until you stir in basil and fresh greens (unless using kale)
- Can be served right away and chilled.
