You know those days where you eat a ton of food and just feel heavy… while I love to indulge occasionally but after too much of that I need to get back to my normal healthy eating. And after a few days of delicious pulled pork I felt like I needed a little greenery in my life. And oh was it a delicious salad. Great texture, lots of crunch, a bit of sweetness from the dried cherries and the balsamic glaze is the perfect finishing touch.
This was perfect with River Bend Blend, a winery near my Grandparent’s house in Chippewa Falls, WI. A great red and a salad. It was a perfect dinner!
Quinoa Pilaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: salad side vegan
6059303Ingredients (Serves 4)
- 1 cup quinoa
- 1/2 head red cabbage, thinly sliced
- 1 heart of romaine, chopped
- 1/4 cup dried cherries
- 1/4 cup sunflower seed kernels
- 1/2 bunch Italian Parsley
- Olive Oil
- Balsamic Glaze
- Salt/Pepper
Instructions
Cook quinoa for 15 minutes and allow to cool.
In a large bowl combine romaine, red cabbage, dried cherries, sunflower seed kernels, parsley.
Top with cooled quinoa and drizzle olive oil and balsamic glaze over the salad.
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