Recipe of the Week

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Sesame Ginger Quinoa Salad!

With the weather heating up here in Tucson we’ve been shifting our attention from stews and soups to lighter fare.  Several nights a week David and I find ourselves grazing on big salads for dinner, and a fresh quinoa salad with a dollop of hummus over greens is one of my favorite combinations.

I have a few quinoa recipes already in our rotation, but I’m always on the hunt for new recipes.  When I found this recipe, with its Asian-inspired flavors and ingredients, I decided to give it a try.  Just look how gorgeous it is!  You can link to the recipe here.

Because quinoa is such a light and fluffy grain, I prefer it to be lightly dressed.  This recipe calls for just two tablespoons each of sesame oil and rice vinegar and that’s just enough to flavor the whole dish.  The rainbow of veggies (carrots, purple cabbage, red pepper, yellow pepper and edamame) is such a visually pleasing and crunchy mix.  Minced fresh ginger adds a nice bite to the otherwise mild salad.

This salad is really versatile.  It’s hearty enough for dinner and light enough for lunch or even a mid-afternoon snack ( I’ve been munching on the leftovers while I’ve been writing this post). Plus, the vibrant colors are a great addition to any pot luck or picnic table.

So if you’re ready to lighten things up where you are, give this one a try.  And let me know if you like it!

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8 thoughts on “Recipe of the Week

  1. I’m for ‘sesame ginger’ anything! Love quinoa, but like coffee, cocoa, I don’t love that it flies into the US on a jet, so we use it pretty sparingly.

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  2. I really haven’t focused that much on the transportation issue regarding my food choices although I do try to keep it as local as possible. Something for me to think about. Thanks Shannon!

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