Citrusy Asian Vegan Lunch

Introduction
Brighten up your day with this vibrant, citrus-infused vegan dish that perfectly blends the freshness of citrus with the warmth of Asian spices. This recipe is not only a treat to your taste buds but also a colorful addition to your lunch table.
Ingredients
- 1 cup of cooked quinoa
- 1 orange, peeled and segments chopped
- 1 grapefruit, peeled and segments chopped
- 1/2 cup of shredded purple cabbage
- 1 carrot, julienned
- 1/4 cup of sliced green onions
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of sesame seeds
- 2 tablespoons of soy sauce
- 1 tablespoon of maple syrup
- 2 tablespoons of fresh lime juice
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix the cooked quinoa with orange and grapefruit segments.
- Add the shredded cabbage, julienned carrot, sliced green onions, and chopped cilantro to the bowl.
- In a small bowl, whisk together sesame seeds, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and olive oil to create the dressing.
- Pour the dressing over the salad and toss thoroughly to combine.
- Season with salt and pepper to taste.
- Serve this refreshing dish chilled or at room temperature.
Enjoy this delightful dish that's as nourishing as it is flavorful. It’s perfect for anyone looking to add a splash of color and a burst of citrus zest to their day!
Hiroshi
Nutritionfacts | Calories: 300, Fat: 10g, Carbs: 45g, Protein: 8g |
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Preparation Time | 20 minutes |
Allergy Information | Soy, Sesame |