June 21

Cooking Class: Thai Quinoa Salad

How To, Recipes, Sides

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Quinoa is my favorite gluten-free "grain"! It is a complete plant-based protein and is easily digestible.

This salad combines colorful red cabbage, bell pepper, and carrot for a feast for the eyes and taste buds!
The cilantro (or sub parsley) helps to pull out toxins and pull excess fluid from the body. The ginger infused dressing helps fight inflammation and build immunity.

When purchasing peanut butter look for a brand that is just peanuts without added salt, sugar or oil. Also, it is highly recommended you opt for organic peanut butter as the conventional varieties are high in pesticides, fungus and may contain aflatoxin, which is a potential carcinogen. Of course, you can substitute another nut or seed butter if you prefer. Enjoy!

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

cooking class, From Scratch Cooking, Gluten Free, healthy cooking, member content, Plant-Strong


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