Sweltering heat and hitting high 90’s. The folks at home resemble the wilted greens of a supermarket long past their fresh -by days. The stove at large is not very inviting ..Need something , quick, refreshing, filling, bursting with flavors and filling !
This is going to be a super quick assembly line post folks, please bear with me 🙂
A quick peek into the chill box reveal a few assorted ingredients:
Ingredients, Assembly,Serving :
For the salad : Toss all of these in a wide bowl and refrigerate for half an hour if required.
1 cup of Mixed bag of lettuce shredded ( fairly large bite size)
1 cup of fresh green Moong Sprouts – Blanched or microwaved for 3-5 min
1/2 cup of cherry tomatoes – halved pieces
1/2 cup of Carrots – Shredded finely as per your taste
1/2 cup of sweet bell pepper (multicolor) – finely sliced in rings or in julienned
For the dressing: Mix all these and pour out on your bowl of salad just before serving
Juice of 1-2 Limes/ lemon : tanginess is as per your taste
Black pepper roughly pounded or as a coarse powder : 1 tsp
Honey ( organic preferred ) : 1 tsp.
Salt : 1/2 – 1 tsp.
Optional : Adding a a teaspoon of green chutney in the dressing to drizzle over your with this works too
Optional : Use any other dressing of your choice . Italian works very well too.
The idea is to keep it light and refreshing! Dig in, crunch up and enjoy!
Day 4 dawns with a sunny and bright disposition.. Hitting 90’s weather and it is still officially spring in NC. Unofficially though it’s like we rolled out of winter with bare cursory knock into spring and right into summer! It’s time for chilled salads, popsicles and fruit treats!
A trip to the grocery yielded much of the bounty but I was so tempted to bring in these sweet white corn. Oh, they looked just perfect !
And todays lunch called for cold, crunchy nutritious salad.
Day 2 dawned bright and early! Yay! No thunderstorms today. Plus its TGIF moment/ day/ revelation. While the hankering for tangy , spicy is inbuilt in my genes, the heat outside also meant I was not willing to eat something that was “right of the stove” kind. So needed something, that is cold and crunchy and yielded all nutrients as well and Voila!
Thai fusions – Quinoa Veg salad with Crunchy Cashews
Cooking time : 15 min Prep time : 15 min Serves : 4
Cooked Quinoa : 2 cups
Broccoli slaw : ¼ cup thinly sliced or finely chopped
Cucumber : ¼ cup thinly sliced or finely chopped
Red Cabbage : ¼ cup thinly sliced or finely chopped
Sweet mini peppers : ¼ cup thinly sliced or finely chopped
Raw or firm Mango : ¼ cup finely diced
Cilantro: ¼ cup finely chopped
Toasted Cashews : 12-14 halves
Red Onion : ¼ cup thinly sliced ( optional)
Peanut Butter : 3 tbsp
Fresh Ginger or Mango ginger, grated :1 tsp
Soy sauce : 2 tsp ( optional)
Honey : 1 Tbsp
Red wine Vinegar : 1 Tbsp
Olive oil : 1 tsp
Sriracha hot sauce : 1 tsp ( optional )
Luke warm water : 3 Tbsp
Wedges of Lime /Lemon : Garnish
Prep work, Assembly and Serve:
For the dressing:
Add in all the ingredients for the dressings in a bowl and stir until smooth and creamy.
Add in more water , if you would like to thin it out a bit more.
In a large bowl combine the vegetable ingredients of the salad and toss in gently with most of the salad dressing.
Gently fold in the quinoa.
Add in the remaining dressing to your taste.
Garnish with cilantro and chill in the refrigerator.
When ready to serve, add in a wedge of lime for garnish and preference.