Dairy-free, gluten-free and vegan friendly, this salad is anything but boring. Sweet edamame, crunchy peanuts, spicy ginger and a savory Asian vinaigrette all mix together for a delightfully light yet satisfying salad. Filled with protein, healthy fat, and low glycemic carbohydrate, this dish is perfectly balanced to keep you energized throughout your busy workday. Plus, ginger is a great anti-inflammatory and can help to ease muscle pain and nausea, all the more reason to dig in!

Ingredients:

For the salad:

• 1 cup cooked and cooled quinoa
• 1 cup shredded green cabbage
• 1/3 cup edamame, defrosted
• 6 thinly sliced bell pepper rings (I prefer red, yellow or orange)
• 1 scallion, thinly sliced, white and light green parts only
• 1 tablespoon dry roasted peanuts, chopped
• Toasted sesame seeds, to garnish

For the dressing:

• 1 teaspoon toasted sesame oil
• 1 teaspoon olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon tamari (or regular soy sauce)
• 3/4 teaspoon freshly grated ginger
• 3/4 teaspoon honey
• Pepper, to taste

Directions:

1. To make dressing: in a small bowl whisk together sesame oil, olive oil, rice vinegar, tamari, ginger, honey and a pinch of black pepper. Set aside.
2. In large bowl toss quinoa, cabbage, edamame, bell pepper, scallion, peanuts and a sprinkle of sesame seeds. Drizzle with vinaigrette and toss until all ingredients are combined. Drizzle with more sesame seeds, if desired. Serve at room temperature.

Makes 1 serving

Copyright Kameron Tunila (Food to Thrive)

I love quinoa… I love mango… and I love avocado. So, why not combine all of these delicious ingredients together for a perfect little quinoa salad? That’s how I created this simple yet satisfying dish; it’s refreshing with a hint of sweetness, and full of vitamins, minerals and healthy fat. Dig in!

Ingredients:

For the salad:

• 1 small mango, peeled and cut into cubes
• 1/2 avocado, peeled, pitted, and cut into cubes
• 3/4 cup cooked quinoa

For the dressing:

• 1/2 tsp fresh lime zest
• 1 tablespoon lime juice
• 1 tablespoon good quality olive oil
• Agave
• Salt and pepper, to taste

Directions:

1. Make the dressing: in a small bowl whisk together lime zest, lime juice, olive oil, a squeeze of agave, and a pinch of salt and pepper.
2. In a separate bowl gently mix together quinoa, mango and avocado. Drizzle with 1.5 teaspoons of vinaigrette and toss (you can always add more vinaigrette if you’d like). Serve at room temperature.

Makes 1 Serving

Copyright Kameron Tunila (Food to Thrive)

This dish is so simple yet so delicious! The classic flavor combination of tomato and basil combine with nutty quinoa for a nutrient dense meal that’s perfect for a quick lunch or dinner, or as a side dish. Enjoy!

Ingredients:

• 1/4 cup dry quinoa
• Handful of cherry tomatoes, halved lengthwise
• 7-10 fresh basil leaves, thinly sliced
• Good quality extra virgin olive oil
• Salt & pepper, to taste

Directions:

1. Cook quinoa according to package instructions. Once done, set aside and let the cooked quinoa come to room temperature.
2. Toss in halved cherry tomatoes, basil leaves, a dash of olive oil and a pinch of salt and pepper. Mix well and serve.

Makes 1 Serving as a main dish

Copyright Kameron Tunila (Food to Thrive)