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Recipe of the Month: Ginger Quinoa Salad

by Kelli Scott, LAc

Looking for a fresh new idea for this summer's potluck BBQ? This recipe is a guaranteed crowd pleaser, with it's fresh garlic and gingery wholesome goodness. For variety and more nutty flavor, experiment with different types of quinoa. The ginger aids in good digestion, which can always be a concern but especially in the summer heat. Garlic is a natural antibiotic to keep away unwanted visitors (of all types!). This hearty but light tasting vegan recipe packs a powerful punch with it's high levels protein, fiber, healthy fats, B vitamins, carotenoids, and trace minerals. It's a meal on its own and your carnivore friends will never know what hit them!

2 c. quinoa

4 c. water

Boil uncovered 12-15 minutes until all water is absorbed

In a blender combine:

1 c .canola or safflower oil

5 cloves garlic

2 ½ inches raw ginger, peeled and cut into coins

then add:

½ c. rice vinegar

3 T. soy sauce

3 T. honey

finely chopp:

½ red pepper

½ cucumber

1 small carrot

Mix sauce, quinoa, the above chopped vegetables and ½ c. sunflower seeds.

Best served chilled for at least 3 hours.

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