Asian Quinoa Salad
A fresh, colorful quinoa salad with edamame, crunchy vegetables, and a tangy Asian-inspired dressing.
Servings: 2 | Prep: 15 min | Cook: 15 min | Calories: 310 per serving
Ingredients
Salad Base
- 1 cup quinoa
- 1 cup red cabbage, chopped
- 1 cup edamame, shelled and cooked (from freezer works great)
- 1 red bell pepper, diced
- 1/2 cup carrots, shredded
- 1 cucumber, diced
Dressing
- 1/4 cup tamari (or soy sauce)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 green onion, sliced thin
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
Prep vegetables: Rinse and dry all produce. Dice bell pepper (remove stem and core). Dice cucumber. Slice green onion into thin rounds, discarding bulbs. Chop cilantro leaves, discarding stems. Peel and grate ginger.
Spicy Black Bean Soup
A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.
Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving
Ingredients
Soup Base
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 rib celery, finely chopped
- 1 small carrot, peeled and sliced into thin rounds
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- Pinch red pepper flakes (or 1/8 tsp if you like heat)
- 1 can (400-425g) black beans, rinsed and drained
- 350ml vegetable broth (low-sodium)
- 1 tbsp fresh cilantro, chopped (optional)
- ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
- Salt and pepper to taste
Optional Garnishes
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
- Greek yoghurt or sour cream
Instructions
Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.