The Big Salad with Quinoa & Balsamic Glazed Peppers

5 Feb

The Big SaladWhenever I hear “Big Salad” I automatically think of Elaine & her must-have Big Salad in Seinfeld.  Sometimes, you just want indulge in a big salad!  Quinoa adds an extra crunch & added nutrition to this salad (good source of phosphorus, magnesium, and manganese.  Not sure what the benefits of these minerals are?  Click on their links & learn why quinoa is such a nutrition-packed seed!).

My Big Salad is perfect for a single dinner or lunch (why not toss in crumbled Chipotle Black Bean Burger?).

Creamy Mustard Balsamic Dressing

  • 3 Tablespoons Veganaise product of choice
  • 1 Tablespoon Dijon or spicy mustard
  • 1/2 Cup balsamic vinegar
  • 1 Tablespoon raw agave nectar
  • 1 teaspoon organic garlic powder
  • Salt & pepper to taste

Whisk all ingredients to combine.  Adjust seasonings as necessary.

The Big Saladsalad

Ingredients:

  • 1 Cup cooked quinoa (1/2 cup quinoa + 1 cup water yields 1 cup cooked quinoa), pictured is red quinoa
  • 3 bell peppers, diced
  • 1 large head of romaine lettuce, chopped
  • 1 can of pitted olives
  • 1 Tablespoons extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Batch of my Creamy Mustard Balsamic Dressing
  • Salt & pepper to taste

Directions:

  1. In a large sauce pan on medium-high heat, add your olive oil, peppers, and balsamic vinegar.  Saute for about 10 minutes, or until the peppers become soft.balsamic glazed peppers
  2. In a large salad / mixing bowl, add your lettuce, cooked quinoa, balsamic glazed peppers, olives, and top with the Creamy Mustard Balsamic dressing.lettuce salad
  3. Enjoy eating whole!plated

5 Responses to “The Big Salad with Quinoa & Balsamic Glazed Peppers”

Trackbacks/Pingbacks

  1. Grilled Tofu Steaks, Whipped Garlic Sage Potatoes, and Strawberry Balsamic Salad « - February 18, 2013

    […] 1 batch of my Mustard Balsamic Dressing […]

  2. Braised Tofu in Lemon Scented White Wine, Quick Pot Potatoes | Eating Whole - February 22, 2013

    […] 1 batch of my  Big Salad with Quinoa & Balsamic Glazed Peppers […]

  3. Zesty Black Bean Soup | Eating Whole - February 23, 2013

    […] It’s also delicious with fried (corn or brown rice) tortillas, sprinkled with salt, pepper, paprika, and garlic powder paired with my The Big Salad with Quinoa & Balsamic Glazed Peppers […]

  4. Labor Day Recipe Mashup | Eating Whole - August 30, 2013

    […] The Big Salad […]

  5. Hasselback Potatoes: Baked Potato Meets Oven Fries! | Eating Whole - February 6, 2014

    […] potatoes and oven fries!  I paired my hasselback potatoes with my honey chili tempeh bacon, a large quinoa salad, all drizzled with my creamy dijon […]

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