Asian Quinoa Broccoli Slaw
Please tell me I’m not alone as I rush through the days tackling my never ending to do list only to wake up and do it all over again. Where do the days go? They seem to be whizzing by at lightening speed. Between, work, kids, laundry and snowboarding (totally legitimate, by the way), I can barely find time for a shower let alone the long, quiet bath I long for. I have piles of ‘stuff’ in various corners of each room just begging to be sorted through or tossed. My pantry looks like a bomb went off and organizing my mudroom had been on my to do list since the fall. I must be missing something, right? Please enlighten me on how you find balance and time for yourself.
I’m always more busy during the winter months and I’m juggling that much more. It’s definitely my busy time for private chef work and I do try to cram in as much time on the mountain as I can so it’s pretty normal that I’m burned out this time of year but I also had a super stressful fall so now I just feel like I’ve had that burned out feeling for 6+ months. I’m starting to sound like a broken (and stressed out) record. I’m over it. I’m ready for things to calm down and I can go back to my (mostly) laid back self. I can’t believe I’m about to say this …..BUT I’m actually looking forward to the snow thawing and the days that I can be lazy and do more of what I want to do rather than what I need to do.
One thing that doesn’t seem to changed no matter how tired or stressed I am and that is cooking for myself. It’s without a doubt my stress reliever and I’m most at home in front of my stove with Joss Stone playing in the background. I learned early on that when I eat well, I feel well. When I eat crappy, guess what? I feel crappy. When I’m stressed out this is even more present. Stress + a bad diet = a recipe for disaster.
So even when I feel short on time (uh, all the time) I try to plan ahead and you’ll almost always find a big pot of soup or some kind of salad in my fridge that I rely on when I’m in need of a quick lunch or afternoon snack. They’re always different and usually made up of whatever ingredients I have on hand. This slaw, though, was thought out. The idea has been brewing in my mind for awhile now and finally last week I got er’ done. Protein packed quinoa, crunchy almonds and an rainbow of veggies, this is my much healthier version of the classic ramen broccoli slaw. I love the flavors and the bright colors. It’s full of crunchy texture and the only problem with the salad is it didn’t last long enough. My husband I devoured it!
In all seriousness, what do you do to make time for yourself? In a world of go, go go, how do you slow down and find balance?Print
Asian Quinoa Broccoli Slaw
A gluten free and vegan alternative to the popular slaw made with ramen noodles. Loaded with fresh vegetables and quinoa, this is a perfect light lunch!
- 12 oz package organic broccoli slaw
- 2 cups chopped purple cabbage
- 2 cups chopped cauliflower
- 2 cups sliced snowpeas
- 1 bunch scallions, chopped (white and some of greens used)
- *2 cups cooked and cooled quinoa
- 1/2 cup slivered almonds (optional)
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1/4 cup tamari (wheat free soy sauce)
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/4 cup vegetable oil
- salt and pepper
- *Quinoa needs to be cooked and cooled for this slaw. Please make ahead!
- In a mason jar with tight fitting lid, combine orange juice, lime juice, tamari, rice wine vinegar, brown sugar, sesame oil, vegetable oil and a pinch of salt and pepper. Screw the lid on tightly and shake until combined; set dressing aside and prepare salad.
- In a large bowl, combine broccoli slaw, chopped cabbage, cauliflower, sliced snow peas, scallions and cooked and cooled quinoa.
- Pour dressing over slaw and mix to combine. Top with sliced almonds if desired. Serve immediately or keep in fridge until ready to serve. If making ahead, hold off on topping with almonds until just before serving.
The quinoa needs to be cooked and cooled before preparing this salad so please plan ahead.
LOVING this recipe! Hope the days calm down a bit for you soon. 🙂
Thanks! Hope things are good for you too with two little ones!
This looks delicious! I’m totally like you, always trying to think ahead since there is never enough time.
Never enough time ….isn’t that the truth?
I just made this and it is WONDERFUL!! Thank you for such a delicious recipe. For anyone interested, I figured out the calories — 239 calories, based on 5 servings (without almonds). I may even add some vegan chikn strips for a heartier meal. Thanks again!
Thanks for including the nutritional info. Glad you enjoyed it!
I can’t wait to try this recipe! How long will this keep for?
I’d eat it within a few days of making!
Are “rice vinegar” and “rice wine vinegar” the same thing? I’ve struggled with this on other recipes!
They are the same. Though you can buy sweetened or unsweetened. I usually opt for the latter.
I made a double batch of this today for a potluck at my daughter’s school – it was amazing! Thanks for another winning recipe!
You’re so welcome, glad you liked it!!
I wanted to make this recipe tonight and realized I don’t have vegetable oil on hand. I do have canola and olive oil on hand. Would either of those suffice as a substitute?
Canola would be a great substitution. Olive oil would work in a pinch though you’ll taste the flavor!
You are amazing! Thank you for the quick reply. I will let you know how it turns out. Thanks again!
Loved this recipe – thank you for sharing. Only change I made was to use a combination of red and white quinoa and I subbed a few drops of liquid stevia for the brown sugar. I will definitely make again – great to have in the fridge to throw on top of salad greens for a quick lunch.
Ooo, I forgot, I don’t use Canola oil so I subbed EVOO and found it to be delicious!
Just made this tonight as a side dish to Asian seared pork loin. Yummy combination. Very healthy. Made it according to directions. Wouldn’t change anything. Thanks for posting.
I’m wondering how many servings this is as a side salad? I’m also serving potatomsmd ceased salad, along with burgers.
Sorry, I should have read before I hit post. I’m also serving potato salad and Caesar salad
6-8 as a side dish