FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Quinoa Cabbage Salad

July28

Oh my – this was a total serendipitous, no-plan, thrown together, cleaning out the crisper drawer dish, but MAN was it GOOOOOOOOOOOD!  It’s my new favorite salad of the year.  Here goes:

This was super easy and fast…

Cook 1 cup of Quinoa (Rinse 1 cup Quinoa and add to a sauce pan with 2 cups cold water.  Bring to a boil and then reduce to a low simmer for about 20 minutes.)

Steam 1-2 sliced carrots and thinly shredded Kale (about 4-5 medium sized leaves with steams removed from entire length of leaf)

Shred or cut up about 1/2 head of green cabbage

Shred one carrot

Chop about 1/2 cup of Italian Parsley

Combine all ingredients into a large bowl and mix well. (Give or take a little on the Quinoa – I didn’t really measure and I had some leftover)

Combine about 1/2-3/4 cup Veganaise with about 1 cup or so of Braggs Liquid Amino Acid.  Whisk to combine well.

Add the dressing to the salad and mix well, leaving some reserve for people like my husband who like to drown their food!

I only served it with fresh corn on the cob, and we were still full! I think it would be great with some fresh baked bread though like this one: Country Style Yeast Free Bread.  Enjoy!!!

Husband Rating 4 star:gold-stargold-stargold-stargold-star “I would have given it a 4 1/2, but there was too much parsley for me.”

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