I want to be important. By being different. And these girls are all the same. Sylvia Plath
This meal is something I could literally eat every day and never ever tire of. I’ve never met a bowl of dressed greens I didn’t like to some degree, and for me (as always), most all delicious meals start and end with the most basic of kitchen essentials: a truly killer dressing.
Dressings and sauces are the keys to taking any plant-based ingredient and making it into a meal – and one of my favourite kitchen pastimes is playing around with ratios to make new recipes or tweak and improve others. This dressing has already made an appearance on the blog in those super early what-the-heck-am-I-doing days with this tasty grated veggie slaw, but I think it’s even better now with a few little changes and a lot more years of this under my belt. I’ll let you guys be the judge here, and I’m fairly confident I know exactly what the verdict will be: DELICIOUS.
I’m pretty certain you are going to love this recipe. It’s versatile and perfect for winter time when lettuce is sort of pricey and there are more nutritious greens you can consume for the same spend. The salad is totally perfect on its own too, and the greens will keep their shape for a few days in the fridge too (no wilting lettuce here thank you very much!).
In other news, I’m off today for a much needed ‘me’ day: I’m calling it Wellness Wednesday. No kids, the phone off, a quiet house, and a long morning run. An afternoon of reflexology, a float, and dinner with one of my faves (my daughter). I’m so in love with today already. Love to all of you, wherever you find yourselves on this day 🙂 xo
Miso-Sesame-Ginger Greens & Quinoa Bowls:
(3/4) cup olive oil
(2) tbsp dark sesame oil
(1/4) cup apple cider vinegar
(1/4) cup white miso
2 tbsp fresh chopped ginger
3 tbsp maple syrup
(1/2) cup water
4 cups shredded Napa Cabbage
2 cups sliced baby Shanghai Bok Choy
2 cups thinly sliced Lacinato kale
1 cup sliced snow peas
1 red bell pepper, sliced thinly
1 cup edamame, cooked
1 cup toasted almonds slices or blanched whole almonds
Toasted sesame seeds for garnish
For the bowls:
3-4 cups cooked quinoa for the bowls
Avocado slices to garnish
Put up a pot of quinoa to cook while you prepare the salad and the dressing. Blend all of the dressing ingredients in a high powered blender until smooth and creamy. Transfer to a clean jar and keep in the fridge until ready to use. Prepare all of the salad ingredients and toss in a large bowl. Mix with dressing according to preference and mix well to coat. Add the sesame seeds for garnish. To assemble the bowls, arrange a cup of cooked quinoa in individual bowls and add 2-3 cups of dressed salad to each bowl. Garnish with more dressing, avocado slices, almonds, and sesame seeds and enjoy.