Thai veggie quinoa salad

I’ve found out a new little secret.

Want to hear it?

I have a new life goal that works like magic: meal prep for the weekend.

When you think of meal prepping you generally think on the weekends for the week. And why that makes perfect sense and why C’s picks exists, I’m normally going the actual cooking part of it day by day during the week.

Then the weekend hits, and we have six baseball games.

And, unless I put in some kitchen time on Friday, we are going to have a lot of Culvers in our future.

Not good.

Last Friday I got to work. I made the boys sandwiches. Cut up apples, and packed peanut butter pretzels and cheese sticks. All items that would give them way more energy than concession stand nachos.

Then it was mom’s turn.

How fun it will be to make a glorious beautiful healthy fresh satisfying salad week after week? I can’t tell you how wonderful it was to open this up mid day Saturday and Sunday while dusty and a bit spent from the up and down emotions of tournament games. The colors, the fresh herbs, the crunch of all the veggies. Totally what mama needed.

So who’s with me? #fridaysareforsalads Be sure to follow me along on Instagram story to see what salad I will be prepping this week! Spoiler alert: it’s going to be good.

THAI VEGGIE QUINOA SALAD
Recipe adapted from Foodie Crush

Ingredients:

1 cup quinoa
1 red bell pepper, chopped
1 carrot, peeled and shredded
1 cucumber, chopped
1 cup frozen edamame, thawed
6 green onions, chopped
1-2 cups shredded purple cabbage
4 teaspoons fish sauce
3 whole limes, juiced
2 tablespoons sugar
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
pinch of red pepper flakes (I leaned heavy)
½ cup chopped peanuts
½ cup roughly chopped cilantro
¼ cup roughly chopped basil

DIRECTIONS:

Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.

Add the quinoa and vegetables to a large bowl. In a small bowl make the dressing. Whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly.

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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