|My healthy Hero: Joe "Josh" Warzin|
|Our Wedding Day|
As homage to my healthy hero, I wanted to showcase one of the lighter recipes, that is a frequent request of his, an Asian Quinoa Salad. There are several versions out there on the world wide web but this is the combo I enjoy. Looking through Pinterest and various food websites will give you inspiration in creating your own.
Asian Quinoa Salad
Time: Approximately 20 minutes, prep and cook.
- 1 cup Red Quinoa
- 2 cups Water
- 1/4 teaspoon Salt
- 1 cup Asparagus Spears, Chopped
- 1/2 cup frozen Edamame , shelled
- 1/2 cup frozen corn
- 1 red bell pepper, chopped
- 1/2 cup Chopped carrots
- 1 15 oz Garbanzo beans; rinsed and drained
- 2 cups Romaine Lettuce, cut into strips
- 1/4 cup low sodium Soy Sauce
- 1 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- 1/8 teaspoon red pepper flakes
- Salt and black pepper, to taste
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- Add the garbanzo beans, carrots, red pepper, asparagus, corn and edamame to the quinoa. Cover and set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, honey, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
- Plate on top of romaine lettuce.