Green Quinoa Salad
Ingredients
- 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 baby kale or spinach, chopped small or ripped into smaller pieces
- 1/2 cup bok choy chopped
- 1/2 avocado chopped
Dressing
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
- 2 tbsp vinegar, white wine, red wine, white balsamic, sherry
- 1 tbsp fresh lemon juice
- 1/2 packet ichiban seasoning packet from soup mix
- 1 tbsp toasted itchiban noodles
Instructions
- 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.
Notes
To make the dressing whisk together 1/2 cup oil, 1/4 cup vinegar and 1 package of ichiban/ramen seasoning (from inside the package of soup). You could break up the ichiban noodles and toast them adding to the salad with the toasted sesame seeds.