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, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

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


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