Veggie, Quinoa salad Bowl with Asian Vinaigrette

For the bowl (feel free to swap or add any ingredients.  It can be your personal masterpiece.  This is a great way to get some raw veggies in your diet and use up veggies so that they don’t go to waste. This makes for a beautiful, colorful and interesting presentation and it tastes amazing.

Shown here with the items below and organic chopped mango on the side


Chopped lettuce and kale on the bottom (from my container garden)

Cooked organic chicken

Cooked quinoa

Sliced organic bell pepper

Sliced cucumber

Sprouts (home grown with a sprouting lid)

Black olives

Sliced green onions

Asian Vinaigrette:

1/4 cup olive oil

2 teaspoons sesame oil

1 tablespoon apple cider vinegar

Juice of 1 lime

2 tablespoons coconut aminos (or organic Tamari or fish sauce)

1/4 teaspoon salt

Pinch of black pepper

Optional- 1/4 – 1/2 teaspoon chili paste (I used sambal olek)

Place everything in a bowl and drizzle with vinaigrette.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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