As some of you may know I have been toiling with the idea of creating a substack or figuring out how I can send a monthly email that culls the recipes I’ve posted for the month in one place for you all to see it all in one place and so I am not filling your inbox each week. Bare with me for a bit as I figure out the best way to do that! But in the meantime, I’m trying simply going to post one recipe every Wednesday morning (unless I get behind or forget). Okay, now that we done with the housekeeping, let’s get to the enjoyable part!

Let’s give credit where credit is due for this one. Thanks to my friend (and fellow gluten-free companion) Meghann, this recipe is our go-to recipe after a week of travel. She stumbled upon it in the cook book Run Fast. Cook Fast. Eat Slow. by Elyse Kopecky and Shalane Flanagan. And as you can imagine of any recipes from the book, it is a combination of balanced ingredients and delicious flavors to nourish the body and… keep it moving. 

I won’t dwell on it here but by “it” I mean bowel movements. Yes, I said it, this dish is great for fueling AND cleansing the body. Hence, why Nick and I love it post-vacation or long work trips. It’s healthy, delicious, and the perfect kickstart for getting you back on track after long plane or car rides and/or eating and drinking out consistently. 

The other great part about this recipe is that it actually gets better the next day. It makes a lot so pop the leftovers in the fridge and you have a delicious lunch the next day. Or simply cut the quinoa, carrots, and cabbage measurements in half (keeping the same amount of mint & basil) for a smaller batch.

You can also customize it! You can add or subtract more or less of any of the ingredients, though I will say, don’t omit any. That’s the special sauce. But for example, Nick and I love added protein to our dinners so we almost always pair it with crispy tofu. It also goes great with cooked salmon. 

Anyway, whether you are coming back from a trip and need a reset or simply looking to bolster your healthy salad game, this one is a winner. I wish I could take credit for it, but I can’t, and am posting my remake so that you can try it too!

INGREDIENTS

2 cups dry quinoa

2 cups shredded carrots

4 cups shredded purple cabbage

3 sprigs green onions

1 cup fresh mint

1 cup fresh basil

1 jalapeno

½ cup roasted peanuts

For the dressing –

¼ cup olive oil

½ cup fresh lime juice (3-4 limes)

¼ cup tamari soy sauce

2 tbsp. honey

1 tbsp. fish sauce

For the crispy tofu – 

1 lb. firm tofu

1 tsp. of turmeric, salt, pepper, potato starch

Serving Size: 8

INSTRUCTIONS

• Cook the quinoa: rinse and drain the dry quinoa, then bring 3 cups of water to boil, add quinoa, lower to a simmer, cover and cook for 15 minutes. OR use a rice cooker like I do. 
• Meanwhile, whisk together all the dressing ingredients. 
• Finely chop mint, basil, green onions, jalapeno, and if not already shredded, shred the carrots and cabbage. 
• Toss the quinoa, vegetables, and dressing altogether. 
• Top with peanuts and ENJOY!

*If adding tofu for more protein, follow my Crispy Tofu recipe, adding a dash of turmeric. 

For a quick fix do the following – 

• Drain the tofu and pat dry with a clean towel.
• Cube into 1-in squares.
• Toss with turmeric, salt, pepper, and potato starch.
• Bake at 400F for 25 minutes or air fry at 400F for 15 minutes.