Vietnam and Awesome Quinoa Salad

Hey everyone!

Just getting back and re-acclimating to life in NYC after an amazing trip to Southeast Asia. What a rich and wonderful experience! I hope you enjoyed the blog post from Cambodia and for those of you interested, you can read about my trip to Vietnam here.

But today I also have a new video for you on how to make a delicious, healthy and as importantly, easy recipe that you can make with left over vegetables and just 15 minutes of your time. It’s a quinoa salad that can be enjoyed on it’s own or as a side dish and would be a perfect option for a healthy and light lunch.

Quinoa is a protein rich grain, making it a good option for vegans and vegetarians. But we can all benefit from including this grain in our diet as it is easy to digest and is a great source of fiber and minerals such as calcium, magnesium and iron.

To this we add fresh chopped vegetables (anything you have on hand at home would be fine, but adding colorful vegetables makes this dish come to life), herbs and seasonings that turn this into a healthy version of fried rice, although in this case it is “un-fried” quinoa. By adding these vegetables not only are we adding color and flavor but we are also including life promoting nutrients that in turn nourish and enhance our bodies and our health.

I think you will find this recipe to be so simple and delicious, it will become a staple in your repertoire of meal options.

As always, I want to hear from you! What are your thoughts on Quinoa? Have you tried it an enjoyed it or is it new to you? Then once you have tried the recipe I definitely want to hear what you think. It’s always great to hear your feedback….

It’s great to be back in NY and also to be back to the Motivational Monday videos! I look forward to reconnecting with you over the next several weeks…

Have a great Monday and enjoy the Spring!

xo
B

Healthy Quinoa Salad

Ingredients

  • 2 Cups cooks quinoa
  • 1 Cup chopped purple cabbage
  • 1 Cup chopped watercress
  • 1 Cup finely chopped carrots
  • 1/2 Cup chopped red onion and/or scallions
  • 1/2 Cup chopped red pepper
  • 1/4 Cup pumpkin seeds
  • 1 Tablesppons olive oil
  • Mixed tamari and sesame oil dressing

Directions

Combine all ingredients in a large bowl and mix well. Slowly add dressing to taste. Allow to sit for 15 minutes. Enjoy this healthy, antioxidant-rich crunchy salad!

Share Your Thoughts...

9 comments on “Vietnam and Awesome Quinoa Salad

  1. AvatarIraida Mendez

    How did we get so lucky?. Not only you are smart, sensitive and compasionate, you can also write SO WELL!. Your article about Vietnam is just great, it makes one feel as if we are there with you, enjoying the beauty, smelling the air, getting to know the people, getting lost in the caos of the city!!!. The more we know you, the better we like you!!! Keep working hard and making us proud!!!.
    Love,
    The Units

    Reply
  2. AvatarKim

    As the weather has warmed up over the last few days a cool composed salad with quinoa is a great idea. I just purchased a bag of the red quinoa and wondered if there were any additional nutrients in the colored variety? I have also had good results cooking plain quinoa w/sauteed mushroom medley (and a little garlic and shallot) served warm. Thanks for all the great information! Kim

    Reply
    1. AvatarBarbara Mendez, RPh, MS Post author

      There appears to be little nutritional differences between the colors although I read that the Inca’s used the red for strength and stamina. So, I guess go with preference. I love colors in my food so I often will use the red. Thanks Kim!

      Reply
  3. AvatarMilton Lewin

    One of my favorite meals is a bowl of quinoa (preferably red), pesto and just about anything else – cut up grilled chicken, ground turkey, or my real favorite – crumbled falafel!

    Reply
  4. AvatarMike

    I do this kind of thing on Sundays, make a bowl of quinoa about that size, divide it and flavor individual portions with curry, cajun spices, asian sauce, Italian herbs and red peppers, hot sauce, and whatever else I have. Each portion is a lunch for me in the coming week. I usually add scrambled egg, chicken breast pieces or shrimp and a bag of frozen mixed vegetables and beans.

    Reply

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