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Thai Quinoa Salad

Thai Quinoa Salad

Life is busy AF and if you are trying to meal prep your meals, workouts and have a life you know well as I do that ain't easy! 

We keep hearing and reading everywhere to eat more veggies, and I know it can be hard, specially if you are not use to cook or you have been eating the same old lettuce salad. 

I know, believe me. Sometimes we need a little bit of a change in our menu. I like to have recipes that are easy to make, healthy and that takes less than 30 minutes. I swear is possibly and I am not dreaming. 

Here is our latest salad obsession. It does take less than 30 minutes, 4 ingredients + the dressing, and is macro friendly. Wait what?!!!! yeah girl, Half of the recipe boasts 24 grams of protein and 14 grams of fiber! with no tofu or meat in it. 

Now I got your attention right? 

Here a Thai inspired salad recipe:

Thai Quinoa Salad

Ingredients:

Quinoa:

  • 1/3 cup white dried quinoa. Well rinsed and drained
  • 2/3 cup of water

Salad:

  • 1 cup (118 g) frozen edamame
  • 1 large head (~500 g) broccoli, cut into bite size pieces
  • 1/2 red bell pepper, thinly sliced
  • 1 1/2 cups (110 g) shredded/very thinly sliced purple cabbage (or sub green cabbage or kale)

Dressing:

  • 1 Tbsp (16 g) almond, peanut or cashew butter
  • 1 Tsp f garlic powder
  • 1-2 Tbsp (45 ml) maple syrup, plus more to taste (I only used 1, but feel free to use 2!)
  • 3 Tbsp (45 ml) tamari (or soy sauce if not gluten free // or coconut aminos), plus more to taste
  • 3 Tbsp (45 ml) lime juice
  • 1 tsp drops of sriracha

How to:

Quinoa: bring water to a boil, add the quinoa and mix. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed). Once cooked, fluff with a fork and set off of the heat. 

While the quinoa is cooking, add 1 inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket (or steam in the microwave). Once water is simmering, add the edamame, then the broccoli and cover. Cook for 2 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.

Mix all the dressing ingredients in a bowl or jar, I blend mine on a vitamix, but mixing it with a fork or spoon should be just fine. Set apart until serving.

In a large bowl, combine the quinoa, salad ingredients and dressing. Make sure to mix all ingredients well and serve intermediately. 

If using for meal prep-ing, I'd recommend to leave the dressing out and combine when serving, that way the liquid won't be absorbed by the quinoa. 

If you make this recipe, make sure to let me know by tagging me @anagoesfit !

Question:

what is your favorite salad to meal prep?

 

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