This month, Anel and I are cutting back on our meat and dairy intake for my sustainability challenge which means we’re focusing on getting more nutrients through veggies, grains, and plant-based proteins. I’ve been trying to follow the rule of “eating the rainbow” and getting colors as possible into my body each day through food.
I got this sweet and savory slaw recipe from my friend Jessie (the same friend who gave me the Moroccan Stew) and have been making it weekly for an easy lunch option throughout the week. I love that it incorporates so many colors, textures, and flavors. Just be prepared, it’s very addictive! I find myself sneaking to the fridge for just one more bite whenever I have it made.
I add avocado and sometimes a fried egg on top to make it more substantial, but it’s fantastic on its own as a side dish paired with salmon or whatever else you’re eating.
It’s easy to make a big batch of this on a Sunday night and eat it all week. I have been using frozen microwavable quinoa for quicker prep time, and if you do that, it only takes about 15 minutes total and you have lunch for days!
Sesame quinoa slaw recipe
– 1 cup of cooked quinoa (When I’m feeling lazy, I buy frozen quinoa and just heat it in the microwave)
– 1.5 cups of kale, shredded
– 1 cup of red cabbage, shredded
– 1 large carrot, grated
– 3 scallions, sliced
– 1/2 cup of sunflower seeds
– 1 avocado, sliced (optional)
– 1 tspn, grated ginger (I always keep a pre-grated jar of this in my fridge)
– 2 tblspns, toasted sesame oil
– 2 tblspns, red wine vinegar
– 2 tblspns, maple syrup
– Salt and pepper to taste
– Mix ginger, oil, vinegar, maple syrup, salt and pepper in a small bowl
– In a large bowl, mix all of the other ingredients
– Pour dressing over the salad and toss
– I usually top mine with avocado for extra fat if I’m making this a full lunch or dinner but as a side dish, it doesn’t need it
– I save this (pre-dressed) in the fridge for up to 3 days
Photo by Julia Dags.