Thai Quinoa Salad

My, how I love a good quinoa recipe. Not only is it healthy and a much better alternative to rice or pasta, I think it’s absolutely delicious. And when combined with fresh, crunchy vegetables then dressed in a sweet and tangy ginger peanut dressing for just 4 Points + per serving, well, it’s downright FABULOUS. I came across the original version of this recipe at Ambitious Kitchen, and knew I had to try it. But I made some alterations in order to make it more Weight Watchers friendly and to enhance the flavor a bit. My version uses a fantastic, low calorie peanut butter substitute called Better’n Peanut Butter. If you haven’t tried it yet, so yourself a favor and get some! It’s a LOT lower in fat than regular peanut better and the taste is pretty close. If you don’t have the Better’n Peanut Butter, or don’t want to use it, you can absolutely use regular peanut butter, though it will probably tack on an extra Point or two. Regardless, this Crunchy Thai Quinoa Salad is a must try.

Crunchy Thai Quinoa Salad

This delicious Thai flavored quinoa salad is full of savory tastes and textures. The ginger peanut dressing is absolutely decadent and adds the perfect amount of zest to the quinoa and vegetables. Serve as a side or a main course.

Ingredients

• 1 cup quinoa, prepared according to package directions
• 1 red bell pepper
• 1 cup red cabbage, shredded
• 1 carrot, shredded
• 1 cup shelled edamame
• 1 cup green onions, diced
• 1/2 cup cilantro
• 1/4 cup Better’n Peanut Butter
• 1/3 cup reduced sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp fresh grated ginger
• 1 tbsp honey
• 2 cloves garlic, minced
• Juice from 1 lime
• Salt and pepper to taste

Instructions

1. Place cooked quinoa in a large bowl and set aside to cool.
2. Meanwhile, in a small bowl, whisk together Better’n Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
3. Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Serving size is ¾ cup

PER SERVING: 177 calories; 4.5g fat; 24g carbohydrates; 8g protein; 4g protein

Read more: http://www.laaloosh.com/2013/05/16/crunchy-thai-quinoa-recipe/#ixzz2UXx9WeDZ

Recipe from The Farm: Greek Kale Salad

This is a good recipe for people who haven't yet fallen in love with kale. The strong flavors of the feta and olives, together with the acid of the lemon juice, set the kale's flavor to the background.

• 2 bunches of kale, large stems discarded or saved for another use (my dog Moe loves them too)
• 2-4 T extra virgin olive oil, to taste or preference
• 2 T. fresh lemon juice
• 1/4 t. crushed red pepper
• Salt and freshly ground pepper
• 1/2 cup cherry tomatoes, halved
• 1/3 cup pitted kalamata olives, cut lengthwise into silvers
• 2 ounces feta cheese, crumbled (about 2/3 cup)

1. In a large pot of boiling water, cook kale leaves until just tender; 3 to 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.

2. In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat.