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.
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
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