This year, my appartment windows are failing miserably in their fight against the relentlessly hot weather and the heat produced by my kitchen appliances. Every time I turn on the stove, I sweat up a storm and curse the heat, but I’m not about to give up and order food, especially during COVID-19. I’ve adapted by seeking out recipes that either don’t require cooking at all, or recipes that require minimal cooking and make great leftovers, like this one. It yields about 8- 10wraps, which I’ll ration out over the next few days.
Quiona salad is one of my all-time favorite salads. I order it every time I spot it on a menu. I’ve found that some more Americanized versions skimp on flavor by adding less veggies and more chicken or crispy bacon, but my recipe is about as flavorful as a fresh salad can be. Packed with summer products and veggies.
1 cup black or red quinoa, rinsed
2 cups water
1/2 cup frozen or fresh green peas
1 cup shreded carrots
3 or 4 pickled ginger
1 bunch curly chives, chopped
2 tbsp fried onions (optional)
1/2 tsp garlic powder
1 red cabbage
salt and pepper to taste
splash of white wine vinegar or red wine vinegar (optional, add if you think it needs a little extra kick)
Wash your cabbage and separate the leaves one by one.
Take 3 cabbage leaves and cut into thin slices.
In a pan, add 2 cups of water and 1 cup o quinoa and let it cook for 20 minutes.
In a bowl, add shredded carrots, sliced cabbages, ginger, garlic, peas, chopped chives, and mix everything well.
Add olive oil, salt, and pepper and mix all the ingredients until it is well coated.
Prepare the rest of your cabbage leaves and fill each one with 3 full tablespoons of salad.
Drizzle more olive oil or vinegar if you desire.