1 head romaine lettuce, finely chopped

¼ head red cabbage, finely sliced

1 block marinate tofu (I use tofu kan), chopped

1 cup dry roasted organic peanuts, skin on

1 small jar marinated artichokes, chopped

1 carrot, shredded

½ cup sprouts ( I used mix sprouts)

 

Dressing

½ tsp toasted sesame oil

1 Tbs. ume vinegar

1 Tbs shoyu (or regular soy sauce)

Juice of one orange

1 Tbs. rice syrup

1 ½ Tbs. mustard (I use whole grain Dijon)

 

 

 

 

 

 

 

 

 

 

I’ve been finding some very unique and wonderful salad recipes. I was fortunate to get  this recipes from Anita Devine who teaches macrobiotic cooking at GreenStar Cooperative Market. This slightly adapted salad has become an  instant favorite of our family.  This is a great introduction dish for people new to quinoa.  I haven’t yet met someone who didn’t like it.  An extra benefit is that quinoa is a  very healthy "super grain" with high protein.

 

 

 

1 cup quinoa, rinsed

2 cups water

1/2  cup pecans (or I’ve had good luck substituting walnuts) coarsely chopped

3 scallions, cut into thin rounds

1/3 cup parsley, finely chopped

1/3 cup dried cranberries

OR 1 cup corn, frozen or canned (I use both!!!)

 

1 tsp sesame oil

1/4 cup  lemon juice

1  tsp ume vinager 

2 Tbs rice vinegar

Dash of black pepper

 

1. Rinse quinoa and put it in  pot with water (2 parts water to 1 part quinoa) and bring to a boil.  Simmer until water has been absorbed.  Set aside.

 2. Lightly toast nuts and set aside

 3. Combine salad dressing ingredients

 4. When quinoa is cool to warm add dressing and scallions, parsley, cranberries, nuts and corn and mix together. Taste for seasoning.