Salad #16: Green Pea Kale Quinoa Salad with Peanut Dressing
Holy moly, I only intended to take a few weeks off in August while we were on vacation in the UK but after our return home, events kept me away from blogging. But I’m back into the swing of things now and ready to pick up where we left off.
So the last time we connected, it was summertime and I’d just posted the 15th recipe in my Salad Series. Today I bring you Salad #16. It’s time to transition from light leafy green salads of summer, to heavier more satisfying cooler weather salads.
This salad is inspired by this recipe from Julia, a Canadian Blogger over at Swirls and Spice. I’m sure you’ll like Julia’s witty writing as well as her recipes. I love her humorous posts about traveling across our Canadian provinces. If you’re Canadian, or even if you’re not, you should get a chuckle out of her 3 part series that begins with Touring Canada – Part 1 Pun Times in the West.
Here in this Fox Kitchen we loved the Asian style dressing. The Peanut Dressing certainly is a refreshing change from a traditional oil and vinegar based vinaigrette. You may think there’s a lot of ingredients here but you’ll be surprised at how quickly they come together.
For those of you who are looking for fresh ideas in the kitchen, Julia has a good inventory of gluten free recipes on her Swirls and Spice website.
If you who don’t like quinoa … yes, I’ve heard there’s a few of you out there. Can’t say I agree with your opinion but accept we all have different tastes. Anyway, I’m sure you could substitute cooked brown rice at a 1:1 ratio for the quinoa.
As for the uncooked peas … we often enjoy raw peas in our salads here in this Fox Kitchen, but you can cook yours if you prefer. Just don’t overdo it. Boil them in water for about 1-2 minutes, drain and then immerse in ice water to stop the cooking process.
Would you like to share the names of your favourite food blogs? I’m always on the lookout for more/new ones to follow (especially ones that feature gluten free real food recipes). Please tell us what you enjoy most about them and feel free to leave a link in the comment section below.
Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Real Food | Vegan | Vegetarian
- 1 Cup uncooked quinoa, or about 3 Cups cooked
- 1 Cup Napa cabbage, finely chopped
- 3/4 Cup carrots
- 3/4 Cup grated baby kale, or chopped greens of choice
- 1/2 Cup fresh green peas, shelled, or use thawed frozen peas
- 2 Tbsp sesame seeds
- 2 Tbsp peanut butter
- 1 tsp ground ginger
- 2 Tbsp gluten-free soy sauce
- 2 tsp pure honey, or sweetener of choice
- 2 tsp white wine vinegar, or white wine
- 1 tsp pure sesame oil
- 1 tsp extra virgin olive oil
- fresh lime juice, to taste
- chopped cilantro
- raw cashews, or peanuts
- green onions, chopped
- To quinoa, add 2 cups of water and cook according to package directions. Transfer quinoa to a serving bowl and let cool to room temperature, about 10 to 15 minutes.
- To cooled quinoa, add cabbage, carrots, greens, peas, and sesame seeds.
- In a small saucepan or microwave-safe bowl, combine peanut butter and honey. Warm the two ingredients in the microwave or on low heat on the stove top. Stir until smooth and then add in ginger, vinegar, sesame oil, and olive oil. Let dressing cool and set aside.
- Pour dressing and lime juice over salad ingredients and toss to mix evenly. Chill until ready to serve.
- Just before serving, sprinkle salad with nuts, chopped cilantro and green onions. Serve with additional lime wedges if desired.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
This post is linked to the following events:
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