I think that today may win the award for the most relaxed I’ve ever felt on a Monday morning.
Or as my yoga instructor from our retreat this weekend would say, the most blissed out.
Seriously. It’s remarkable what just a few days of R&R can do for you, especially when those days include things like a road trip through the wide-open Kansas plains during a thunderstorm, settling into a quaint little cabin in the woods, enjoying morning and evening restorative yoga sessions, dining on a buffet of fresh and healthy meals, curling up with a favorite book during downtime, and — oh — getting 100% lost in the woods for hours on a trail hike with some friends, which actually turned out to be one the highlights of the weekend. I mean seriously, how often nowadays with Siiri by our side do we ever get actually factually lost?!? It was delightful. And I must say, all the more so because this wasn’t some 5-star resort where you pay thousands of dollars to get your zen on. It was just a simple small retreat, put on by the most thoughtful people, attended by some of my favorite old friends, along with some dear new ones. I literally loved every minute.
Well, I could still always do without bugs in life. Namely, ticks and mosquitos and spiders, all of whom decided to take a sweet bite out of me this weekend. (And were then squashed immediately. Sorry, no mercy when you drink my blood, suckerzzz.)
But of course, other than that, loved every charming minute. :)
Anyway, after so much clean and healthy eating this weekend, it seems that this slaw I had planned to share with you on the blog today is extra meant-to-be. I made it this past week with some leftover ingredients from my Rainbow Fish Taco Nachos, kind of as a healthier riff on my favorite Crunchy Asian Ramen Noodle Salad. And, as probably should have come as no surprise with those ingredients, it turned out to be a vibrant, delicious, total winner.
I mean, seriously, get a load of all that color!
The ingredients are actually surprisingly simple and affordable.
All you need is some red cabbage (you can either chop it yourself, or buy it bagged), shredded carrots, green onions, almonds (slivered or sliced), and lots of cooked quinoa. I went with red quinoa, but any color will do. (And if you need it, here’s my step-by-step tutorial for how to cook quinoa.)
Then, whip up a simple sesame vinaigrette. (I used significantly less than in the Crunchy Asian Ramen Noodle Salad to make this one healthier.)
Pour it into the slaw…
…then toss it all together until combined. And if you feel like it, sprinkle some sesame seeds on top.
It’s easy, fresh, flavorful, and SO GOOD. Feel free to add in some protein like cooked chicken or shrimp if you’d like. But otherwise, it makes a satisfying side or main dish all on its own. Perfect for a quick weeknight dinner, a weekend picnic or potluck, or even a relaxing yoga retreat. :)
Enjoy!
Easy Sesame Quinoa Salad
Ingredients
Slaw Ingredients:
- 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage)
- 2 cups cooked quinoa (I used red quinoa)
- 2 cups shredded carrots
- 2/3 cup thinly-sliced green onions
- 1/2 cup slivered or sliced almonds, toasted
- 2 tablespoons sesame seeds
Sesame Honey Vinaigrette Ingredients:
- 1/3 cup vegetable oil (or any cooking oil)
- 3 Tablespoons rice wine vinegar
- 1 tablespoon honey (or agave, to make this vegan)
- 1 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- pinch of salt and black pepper
Instructions
To Make The Slaw:
- Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day.
To Make The Asian Honey Vinaigrette:
- Whisk all ingredients together until combined.
Did you make this?Let me know how it turned out in the comments below!
I just made a big batch for lunches! It’s really good!!!
We’re so glad you like it Vee! :)
I LOVE YOU RECIPES! I also like how show each step so clearly through pics.
Thank you Ida, we really appreciate that! :)
good quinoa salad
So, I know you wrote this post a long time ago but I just found it on pinterest (and I’m totally making it for dinner tonight). And I’m wondering where you went on this retreat? I live in the beautiful Kansas plains and assume it’s not too far from me! :) Sounds dreamy.
Hey Libby! Absolutely — and good timing, they actually have another yoga retreat coming up next month — I went to Youthfront Lacygne. It’s a super-duper simple retreat — no fancy accomodations or anything — but it was really lovely and restoring, and they provide plenty of downtime for exploring and journaling and (you know) napping and such.
Decided to try this recipe. After mixing everything together and letting it sit in the fridge for a while I did a taste test. It needed a little more flavor so I added a little more honey and soy sauce. It’s delicious!
Thanks Malena — we’re happy you enjoyed it! :)
Hi Ali,
I made this recipe for dinner a few nights ago, and my husband and toddler loved it! It’s delicious and light, and can be eaten as a side or a main meal. I am a huge fan!
Ili
We’re happy to hear you and your family enjoyed this lli!
I made this salad on Friday and its now Monday and I keep making it everyday in the morning, it is SO good! The colors are so vibrant and the flavor is amazing.
Thanks Amanda — we’re so glad it’s held up well! :D
This was so very good. Found it through Pinterest. It is now a staple recipe in our house.
Thank you, we’re so glad to hear that! :)
Thanks — we’re so glad you enjoyed it! :)
I made this last night for a school event and the bowl was empty by the end! I’m making it again right now for myself for lunch. It’s just plain yummy!
That’s awesome Kera! We’re so happy it was a hit! :)
Hi, I was wondering if extra virgin olive oil would work instead of vegetable oil? Have you tried it before?
Hey there! Vegetable or canola oil would be ideal (they’re more neutral in flavor), but we think olive oil should still work fine! :)