Quinoa Slaw

This slaw is full of so much friggin’ fibre!   It’s a bit of a mashup between a quinoa side dish and a classic coleslaw – minus the creamy dressing.  And it’s bright colour is not only beautiful but really good for you too!  It’s really fresh and light, and keeps really well so I recommend making a ton and snacking on it for a few days.  Tip: A small electric chopper is really handy for this dish.  I chopped about a thousand vegetables in 10 minutes!

Ingredients:

2 cups cooked quinoa (1 cup dry), cooled to room temp.

1 cup each of carrots, red cabbage, beets, finely chopped

2 celery stalks, finely chopped

1/2 cup onion, finely chopped

1/2 green pepper, finely chopped (by hand – it goes all mushy in the chopper)

2 inches of ginger, finely chopped

2 cloves garlic, minced

handful of fresh mint, finely chopped

juice of two limes

1 tablespoon Vega EFA Oil blend or Flax oil

Salt and pepper, to taste

Method:

In a large bowl, combine all the chopped veggies, including ginger and garlic.  Add the cooled quinoa, oil blend, lime juice, mint, and salt and pepper and mix until well blended and everything takes on a pretty purplish hue.  Eat right away or let sit in the fridge for 30 minutes so the flavours meld together.  Makes lots!

~The Vegan Project

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