Eating For Your Future/Spicy Vegetable Dump Slaw

Sometimes I cheat! 

Now that I have your attention :), I'll explain. I love a good salad, but we all know that at times, putting the whole thing together can seem like such an effort. So when I'm feeling quite lazy, I like to pull open a package and dump away!

The items that I use come from a store here in America called Trader Joe's. Although the chain has expanded, they aren't everywhere, but I do know that many grocery stores carry packages of broccoli slaw and chopped Brussels sprouts.

The sauce or dressing is Trader Joe's Island Soyaki. You could easily make your own, with soy sauce, roasted sesame oil, and garlic powder. The sauce is a little sweet as it does contain sugar, but it's not a necessary ingredient. So look around, you may find a similar sauce in your grocery store.

Spicy Vegetable Dump Slaw

Ingredients;

1 Bag of Broccoli Slaw

1 Bag Shaved Brussels Sprouts

1/4 cup roasted sunflower seeds

1 small onion chopped

1/2 green bell pepper chopped

1 cup finely chopped parsley

1 jalapeno pepper seeded(or not!)and chopped

1/2 cup uncooked quinoa

1 cup water

1/2 cup Island Soyaki

salt and black pepper to taste

Begin by cooking 1/2 cup of quinoa in 1 cup of water. Follow package instructions.

While quinoa cooks, chop the onion, green bell pepper, parsley and jalapeno pepper. I like a bit of spice, so I usually leave at least half of the seeds in my jalapeno. 

Dump all ingredients in a bowl. Add sauce and stir well to coat all vegetables. Add quinoa, stir again and serve. I do not allow my quinoa to cool.

My lunch with a couple of stuffed grape leaves on the side. Heaven :) 

The salad has the zing of the jalapeno and the fresh taste of the parsley. The addition of the sunflower seeds and quinoa adds protein, making this a well balance salad. Allowing the salad to sit over night makes it even better, so great for an easy dinner and perfect for lunch the next day.  

Enjoy!

Rhonda

Eating For Your Future/Brussels Sprouts and Quinoa Salad

We all have childhood food memories that are far from pleasant. For me, dinner was always a dreaded event. Had I been given a bowl of rice with butter, I would have been a very happy little girl, but of course, that was not the case. Brussels sprouts were one of the worst foods, bitter and just all around unpleasant. Thankfully, I have learned how to cook them so that they are not bitter and they are now a dish that I absolutely love. We change :) 

I came across this recipe for a Brussels Sprouts and Quinoa Salad. Since I could eat quinoa everyday of the week, I had to give it a try. Quinoa is an all around great food, mixes well with so many dishes and supplies a complete protein.

The salad is delicious! I recommend making it up ahead of time and giving it a little time to sit so that the flavors really come together. The salad will refrigerate and keep well for lunches.

I enjoy dried cranberries that are infused with orange oil, so I used those in this recipe and it really enhanced the orange vinaigrette. My chives are up, so I think I will garnish the salad with some fresh chives as well. Other than using red quinoa, I made no other changes to the recipe. 

You can find the recipe and a great printable version HERE. I think you'll love it!!!