The 5th Day of my 5 Days of Quinoa Lunches and I decided to make it Green. Maybe if I had started this on Sunday it could have been my St. Paddy’s Day Quinoa Salad. I seem to have a lot of green produce floating around and this was the perfect salad to end the week.
It has been a fun week creating a new quinoa salad every day. It never got boring and having pre cooked quinoa waiting in the fridge, made it even easier.
I wanted to show my friends & family how easy it was to create a healthy & nutritious salad that could be for lunch, dinner or even a side.
As for the dressing today…initially I was going to do a simple olive oil & lemon dressing but than I started thinking about the dressing we enjoy with the Bok Choy Salad I make. This dressing is simply olive oil, vinegar and a not so healthy flavour packet of ichiban/ramen seasoning. But it sure is tasty.
To keep your quinoa salad completely gluten free, seek out one of several gluten free dressings on the market. A couple I’ve personally tried at the Gluten Free Expo in Calgary are from Wineland Dressings at Wineland or the Lemon Pepper dressing from Boccalinogrotto. Very tasty indeed.
And so we finish the week with Friday’s Lunch….
- 1 cup of cooked quinoa
- 1/4 cup green pepper chopped
- 3 brussel sprouts cleaned, halved & sliced thin
- 1 green onion sliced
- 1/4 cup sugar snap peas sliced into smaller pieces
- 1/4 cup cucumber chopped
- 1/4 cup zucchini chopped
- 1/2 cup parsley chopped
- 1/2 cup lettuce I had baby kale & spinach on hand, ripped into smaller pieces
- 1/2 cup bok choy chopped
- 1/2 avocado chopped
- olive oil
- salt & pepper
- 1 ichiban flavour packet if making this dressing
- 1 tbsp toasted sesame seeds and/or slivered almonds
- Take one cup of your cooked quinoa and place in a bowl. Add green pepper, brussel sprouts, green onion, sugar snap peas, cucumber, zucchini, parsley, lettuce and bok choy.
- Pouring in dressing and toss lightly. Taste for seasoning and if required add more dressing/salt/pepper to your liking.
- To serve sprinkle with avocado, toasted sesame seeds and/or slivered almonds.