I had a privilege of teaching a cooking class for my friend, Marsha Foster with Freedom Dreamer Photography. It was so much fun and I really enjoyed the experience and the great people that were involved. I made several summer salad dishes that I am happy to share with each of you here.
I really liked this Asian Salad recipe. It is full of flavor and can be made for any occasion. It is colorful and very tasty. I made modifications from the original, here
, to be more budget friendly and fit my families needs.
In many instances there are short cuts that can be made to make this recipe faster, however, I like to buy as many veggies as I can fresh. But there are times when we all get in a pinch and need a salad or a dish to make quickly. In this recipe, I chose to leave the salt and pepper out, as I cooked the quinoa in veggie broth before adding it to the salad. The salt in the quinoa made it well balanced, so no salt was needed.
This salad was a hit and I hope that each of you find it to be the same.
Here is the video of this salad from the cooking class.