herbed asian quinoa salad (vegan + gf)
Prep time
Total time
Makes: about 6-8 side servings
  • For the Dressing:
  • ⅓ cup avocado oil
  • 3 T rice vinegar
  • 1 T sesame oil
  • 1 T agave or maple syrup
  • 1 T sriracha
  • 2 tsp Bragg's Liquid Aminos (or soy sauce)
  • 2 tsp Magic Mushroom Powder (or sea salt, to taste)
  • For the Salad:
  • 2 cups cooked quinoa (prepared like this or cooked in broth for even more flavor)
  • 10 oz bag shredded cabbage (or equivalent freshly shredded cabbage)
  • 4 carrots, diced
  • 2 small zucchini, diced
  • 1 can water chestnuts, diced
  • 2 large handfuls cilantro and/or mint, chopped
  • 2 large scallions, thinly sliced
  • sesame seeds
  1. Whisk together dressing ingredients.
  2. In a large bowl, toss together salad ingredients. Pour over dressing and toss well to combine. (Salad can be kept at this stage for a couple of days if needed.)
  3. Just before serving, add herbs. Top with more herbs and sesame seeds to taste. Enjoy!
This salad is vegan and gluten-free as written, but if you're not strictly adhering to either diet, it makes a super tasty, filling meal when topped with leftover grilled chicken or thinly sliced, rare steak and a smattering of crispy fried onions.

The dressing also gets a hefty oomph of umami from Michelle's Magic Mushroom Powder, but if you don't have a jar hanging around, sea salt to taste is a handier way to get the job done.
Recipe by the pig & quill at https://thepigandquill.com/herbed-asian-quinoa-salad-gf/