Sesame Quinoa Salad with Stir Fried Vegetables

Some things come naturally to me like cooking, eating, and day dreaming. 

Other things I work really hard for like running, attentiveness, and, apparently, writing about quinoa salad. How many words can I use to describe a delicious blend of healthy ingredients tossed with an Asian inspired dressing, and decorated with a confetti of toasted black sesame seeds? Well, that just about says it all. 

I do know one thing… this salad is tasty. Tasty, pretty food makes me happy, and happiness is the key to life.

Nuff said.

Dig in.

Sesame Quinoa Salad with Stir Fried Vegetables

Time in Kitchen: 1 hour

Servings: 10

Nutrition Information per serving: 240 calories, 35 carbs (3 grams sugar), 8 grams protein, 9 grams fat

Ingredients:
2 cups dry tri-color quinoa (rinse before cooking)
4 cups organic vegetable stock
1 bunch of large asparagus (sliced in a thin diagonal)
2 zucchini (sliced in a thin diagonal)
3 cups baby spinach (chopped roughly)
1 pint heirloom cherry tomatoes (sliced in half)
3 tablespoons toasted black sesame seeds

Dressing & Stir Fry Liquid:
2 tablespoons toasted sesame oil
2 tablespoons organic tamari
1 tablespoon rice wine vinegar
1 inch of ginger, grated
2 cloves of garlic, grated
1 tablespoon siracha sauce

Directions:

Cook the quinoa in the vegetable stock according to package directions. When the quinoa is done, remove the lid and allow the quinoa to steam (leaving it on a low heat for a few minutes will quicken the drying process). Fluff with a fork and set aside.

While the quinoa cools: Heat a wok or large heavy skillet to high heat. When the skillet begins to smoke add the sliced asparagus, zucchini and half of the dressing. Be sure to keep the vegetables moving in the pan constantly to inhibit burning (two wooden spoons work well for this); about 4 minutes. Remove from heat.

Slice the cherry tomatoes and chop the baby spinach. Do not cook these ingredients. They add a fresh quality to the finished salad.

In a large bowl toss together the cooled quinoa, stir fried vegetables, tomatoes, spinach, 2 tablespoons of the toasted black sesame seeds, and the remaining dressing. Garnish with the rest of the sesame seeds.

Wonderful salad served warm or cold. Great the next day!