Teresa's Recipes
Bok Choy and Quinoa Salad
Experience the delightful crunch of fresh bok choy paired with the earthy, nutty flavor of quinoa in this vibrant salad. This recipe, inspired by Asian cuisine, is a symphony of flavors - tangy, sweet, and savory. It's a perfect blend of crunchy veggies, aromatic herbs, and a zesty dressing that will transport your taste buds to a culinary paradise. It's not just a salad, it's a nutritious and flavorful meal.
Ingredients
- 1 cup, cooked Quinoa
- 2 cups, chopped Bok choy
- 1, diced Red bell pepper
- 1, shredded Carrot
- 2, sliced Green onions
- 1/4 cup, chopped Cilantro
- 1/4 cup, sliced Almonds
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- To taste Salt
- To taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 32g
- Protein: 8g
- Sodium: 300mg
- Sugar: 6g
Instructions
- Cook the quinoa according to package instructions and let it cool.
- In a large bowl, toss together the bok choy, cooked quinoa, diced red bell pepper, shredded carrot, sliced green onions, chopped cilantro, and sliced almonds.
- For the dressing, in a separate bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until all the ingredients are well coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Tips
- You can replace almonds with other nuts like cashews or peanuts for a variation.
- Try adding a protein like grilled chicken or tofu for a more filling meal.