Opening Bible verse: Numbers 11:5-6

I love the idea of a healthy salad for lunch especially since a sandwich is not an option on my gluten and corn-free diet.  In today's episode I talk about the benefits of batch cooking one big salad to eat all week long.

Salmon and Quinoa Salad

Cook 1lb of wild caught salmon to your liking and set aside.  When I make this as a main dinner, I give each person a portion of salmon on top of the salad.  When I make this as a big salad, I break the salmon into small pieces and mix it in with the salad.  Mixing the salmon in with the salad also allows you to purchase a smaller piece of salmon and stretch it.

Cook 1 Cup Quinoa with 2 Cups of Chicken Broth and set aside.

Place in large bowl: 1 can of chickpeas drained, 1 cucumber diced, 1 red bell pepper diced, 3/4 Cup of red onion chopped, 1 Cup parsley or cilantro.

Prepare the dressing. Mix together 1/4 Cup olive oil, 1/4 Cup lemon juice, 1 Tlbs red vinegar, 2 cloves garlic pressed, 1/2 tsp salt and 1/4 tsp of pepper.  

Add cooked Quinoa to large bowl.  Pour dressing over salad and toss to combine.

Power Greens Salad can be found here:

https://cookieandkate.com/favorite-green-salad-with-apples-cranberries-and-pepitas/

Napa Cabbage with Ginger Vinaigrette:

Shred one head of Napa cabbage and 3 carrots. Dice 3 Scallions, 1 Cucumber, 1 avocado diced. Add 1 Cup of Peanuts to top. Top with ginger vinaigrette recipe here:

https://www.foodandwine.com/recipes/ginger-vinaigrette

Enjoy!!!

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