We moved into our first home a few weeks back and are starting getting settled. Just this week, we finally have a couch to sit on (little victories!). The move was fairly painless, but I always find that figuring out how you fit in a new space is the challenging part. We have a kitchen that fits more than one person, new windows that invite different lighting, new angles to work around. I’m feeling more at home one day, one recipe at a time. This was the first blog recipe in our new space, and I wanted to document it so I’d remember what was going on in my head and in our kitchen during this new season of life. Do you ever see an image that inspires you to act in some way? This is how the inspiration struck for this 30-minute Asian-inspired quinoa salad. I don’t remember where, but in passing I saw a photo of a salad with quinoa and some savory-sweet looking dressing. YUM, must act. Must have. The rest is history. The base of this beautiful, crunchy, satisfying salad is protein-rich quinoa, which cooks up in about 25 minutes while the rest of the magic happens.
How to Make This Rainbow Quinoa Salad
Steam broccoli and edamame. Shred cabbage. Chop bell pepper. Make dressing (that’s seriously tasty). Toss. Eat. Yum. Even better the next day.
I hope you all love this salad. It’s: SavorySpicySweetCrunchyFlavorfulHealthy& SO easy to make This is the perfect salad when you’re craving something satisfying, delicious, and veggie-packed. Half of the recipe boasts 24 grams of protein and 14 grams of fiber! And although it’s delicious enjoyed fresh, something magical happens when it’s chilled and enjoyed the next day for lunch. Leftover game on point! Into quinoa salads? Be sure to check out our Curried Quinoa Salad and Black Bean Quinoa Salad with Orange Lime Dressing. If you try this recipe, let us know! We love your comments, ratings, and – of course – your Instagram posts at #minimalistbaker! Cheers, friends!
