A Gut-Friendly
Salad Packed with Superfoods
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Dressing
3 tbsp Lemon Juice
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
As needed black pepper
Salad
3 cups quinoa, cooked
1 lemon, zested & grated
1 bunch of kale, curly or Tuscan
2 cups baby spinach
1 cup shredded carrot
1 Persian cucumber
1 cup edamame, shelled, cooked
2 tbsp scallions
Salt to taste
1 avocado, sliced or shredded
½ cup furikake/toasted sesame seeds
½ cup peanuts
Method
For the dressing:
Place all dressing ingredients in a small bowl and whisk together, then set aside. Alternatively, place into a small jar with a lid, and shake well to combine.
For the salad:
1.Put cooked quinoa in a large bowl. Add dressing and lemon zest, stir to combine.
2.Strip kale from its center rib, then tear into bite sized pieces of thinly slice. Use your hands to massage leaves until tender, darker green and glossy.
3.Add massaged kale, spinach, carrot, cucumber, edamame and scallions to the quinoa and stir or toss to combine. Taste and adjust salt to preferred taste.
4.Transfer salad to a serving platter, then lay the slices of avocado on top. Scatter with furikake, sesame seeds and peanuts.
Note – Toasted sesame oil is the sesame oil sold in Asian groceries or in the Asian section of supermarkets. Do not use untoasted sesame oil – it will give a different flavor. Reduced sodium versions of soy sauce and tamari are still high in sodium.
You may substitute ¼ of an English cucumber for 1 Persian cucumber.
Original recipe by Culinary Institute
Adapted by Supriya Rao
Japanese Inspired Quinoa Salad
Get social with us:
Thank you to our health care heroes!
Explore past months Health Content presented by Tufts Medical Center
Tufts MC Cardiology
January 2022
Tufts MC Orthopedic
December 2021
Tufts MC Dermatology
August 2021
Tufts MC Pregnancy
July 2021
Tufts MC Primary Care
June 2021
Tufts MC Weight Loss
May 2021
Tufts MC Emergency Care
April 2021
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3 cups quinoa, cooked
1 lemon, zested & grated
1 bunch of kale, curly or Tuscan
2 cups baby spinach
1 cup shredded carrot
1 Persian cucumber
1 cup edamame, shelled, cooked
2 tbsp scallions
Salt to taste
1 avocado, sliced or shredded
½ cup furikake/toasted sesame seeds
½ cup peanuts
Note – Toasted sesame oil is the sesame oil sold in Asian groceries or in the Asian section of supermarkets. Do not use untoasted sesame oil – it will give a different flavor. Reduced sodium versions of soy sauce and tamari are still high in sodium.
You may substitute ¼ of an English cucumber for 1 Persian cucumber.
Get social with us:
Thank you to our health care heroes!
3 tbsp Lemon Juice
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
As needed black pepper
Salad
Dressing
Method
For the dressing:
Place all dressing ingredients in a small bowl and whisk together, then set aside. Alternatively, place into a small jar with a lid, and shake well to combine.
For the salad:
1. Put cooked quinoa in a large bowl. Add dressing and lemon zest, stir to combine.
2. Strip kale from its center rib, then tear into bite sized pieces of thinly slice. Use your hands to massage leaves until tender, darker green and glossy.
3. Add massaged kale, spinach, carrot, cucumber, edamame and scallions to the quinoa and stir or toss to combine. Taste and adjust salt to preferred taste.
4. Transfer salad to a serving platter, then lay the slices of avocado on top. Scatter with furikake, sesame seeds and peanuts.
Original recipe by Culinary Institute
Adapted by Supriya Rao
Dressing
3 tbsp Lemon Juice
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
As needed black pepper
Salad
3 cups quinoa, cooked
1 lemon, zested & grated
1 bunch of kale, curly or Tuscan
2 cups baby spinach
1 cup shredded carrot
1 Persian cucumber
1 cup edamame, shelled, cooked
2 tbsp scallions
Salt to taste
1 avocado, sliced or shredded
½ cup furikake/toasted sesame seeds
½ cup peanuts
Method
For the dressing:
Place all dressing ingredients in a small bowl and whisk together, then set aside. Alternatively, place into a small jar with a lid, and shake well to combine.
For the salad:
1.Put cooked quinoa in a large bowl. Add dressing and lemon zest, stir to combine.
2.Strip kale from its center rib, then tear into bite sized pieces of thinly slice. Use your hands to massage leaves until tender, darker green and glossy.
3.Add massaged kale, spinach, carrot, cucumber, edamame and scallions to the quinoa and stir or toss to combine. Taste and adjust salt to preferred taste.
4.Transfer salad to a serving platter, then lay the slices of avocado on top. Scatter with furikake, sesame seeds and peanuts.
Note – Toasted sesame oil is the sesame oil sold in Asian groceries or in the Asian section of supermarkets. Do not use untoasted sesame oil – it will give a different flavor. Reduced sodium versions of soy sauce and tamari are still high in sodium.
You may substitute ¼ of an English cucumber for 1 Persian cucumber.
Original recipe by Culinary Institute
Adapted by Supriya Rao
Japanese Inspired Quinoa Salad
Dressing
Dressing
3 tbsp Lemon Juice
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
As needed black pepper
Salad
3 cups quinoa, cooked
1 lemon, zested & grated
1 bunch of kale, curly or Tuscan
2 cups baby spinach
1 cup shredded carrot
1 Persian cucumber
1 cup edamame, shelled, cooked
2 tbsp scallions
Salt to taste
1 avocado, sliced or shredded
½ cup furikake/toasted sesame seeds
½ cup peanuts
Salad
Salad
Dressing
3 cups quinoa, cooked
1 lemon, zested & grated
1 bunch of kale, curly or Tuscan
2 cups baby spinach
1 cup shredded carrot
1 Persian cucumber
1 cup edamame, shelled, cooked
2 tbsp scallions
Salt to taste
1 avocado, sliced or shredded
½ cup furikake/toasted sesame seeds
½ cup peanuts
3 tbsp Lemon Juice
1 tbsp toasted sesame oil
1 tbsp soy sauce or tamari
As needed black pepper
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