If you haven’t tried Field To Fire’s Quinoa Crunch Salad yet, you are missing out! This stuff is great on its own, but if you add it to a chopped salad or slaw, you just ruled meal prep!
INGREDIENTS
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Field to Fire Quinoa Crunch Salad
Kale, cabbage, or lettuce.
Olive oil
Other Ingredients
Whatever other veg you have and maybe some protein
METHOD
The quinoa is frozen so think ahead and thaw overnight in the fridge.
Clean and chop your kale or cabbage. You can use lettuce too, but if you want several meals out of this I suggest you use a heartier green. Toss everything together in a bowl. Add salt and pepper to taste. I added a splash of soy sauce and served it with some seared tuna one evening and then had it with chicken for lunch the next day. It will last for 3 days in the refrigerator.
