Two weeks ago Derek and I road tripped down to Indianapolis to attend a basketball game at my Alma Mater, Butler University (Go Dawgs)! It was the first time I had been back to Butler for a game, and Derek’s first time cheering on the Bulldogs at Hinkle Fieldhouse! To say I was excited for the weekend would have been a huge understatement… I was ecstatic.
We (my sorority sisters and I) had a full weekend of fun activates planned! Catching up while making dinner, the Butler Basketball Game (we won BTW), checking out a few new bars on our old college stopping grounds and a fancy dinner to wrap up the weekend at Harry and Izzy’s! It was a fun jam packed weekend!
But let’s back track and talk about Harry and Izzy’s for a hot minute, because I absolutely love that restaurant (and not even because of their steak). I love the atmosphere, the service, and their famous shrimp cocktail. Harry and Izzy's was the perfect way to end a perfect weekend with friends. As part of my meal I had the most delicicous Asian Quinoa salad that I paired perfectly with my grilled salmon! Harry and Izzy's Asian Quinoa salad was filled with edamame, red pepper, and kale and had a light dressing that was slightly sweet but absolutely magical! After my first bite of the salad I was in quinoa heaven and knew I needed to recreate the salad at home... so I did! I guess you can say I brought a little bit of Indianapolis home with me in this recipe, I hope you enjoy!
Asian Quinoa Salad
Brunch N'Cupcakes - Inspired by Harry and Izzy's
Serves 4-6
Ingredients:
Salad:
1 Cup Quinoa Cooked According to Package Directions
1 Cup Shelled Edamame - Thawed if Frozen
1 Red Pepper Chopped
2 Green Onions Chopped
2 Cups Chopped Kale
Dressing:
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Honey
1 Tablespoon Sesame Oil
4 Tablespoons Rice Wine Vinegar
1 Teaspoon Ginger - Freshly Grated
1 Garlic clove minced
Sesame Seeds for Garnish
Directions:
1- In a large bowl combine cooked quinoa, edamame, pepper, onion and kale. Toss until well combined and set aside.
2- In a smaller bowl whisk together dressing ingredients until well combined.
3- Carefully pour salad dressing over quinoa and vegetables and toss until salad is evenly coated in dressing. Serve immediatly.
Note - will keep in fridge for up to a week, kale will soften as salad sits.
Enjoy!
