A Zen Bowl for Calm Focus & Clarity
Matcha quinoa salad with avocado-wasabi dressing is a vibrant and nutritious dish that combines the earthy notes of matcha with the wholesome goodness of quinoa, all beautifully complemented by a creamy, zesty dressing.
NEA’s Story:
Do you know what I love about matcha?” NEA mused as she adjusted the nutrient graph floating above your plate. “It doesn’t crash. It doesn’t shout. It hums.”
She glanced at the quinoa as if it were an old friend. “This is how you build focus without the jitters—matcha for a slow, steady energy. Quinoa for grounding. Avocado for creamy, heart-nourishing fats. And just a hint of wasabi, so your intuition doesn’t fall asleep at the desk.”
Her voice softened, almost conspiratorial. “You don’t need coffee to think clearly. You need a meal that listens as much as it speaks. That’s this salad.
The Allure of Quinoa and Matcha
Quinoa, once dubbed the “super grain,” has its roots nestled in the Andean mountains of South America. For thousands of years, it has been a staple food for the indigenous people, revered not just for its versatility but also for its remarkable nutritional profile. Packed with protein, fiber, and essential amino acids, quinoa is often celebrated as a near-complete food. When paired with matcha, a finely ground green tea powder from Japan, the dish transcends mere sustenance to become a culinary experience. Matcha has a rich history that dates back over a thousand years, initially embraced by Zen Buddhist monks for its calming yet invigorating properties. The vibrant green hue it imparts to dishes is not just visually appealing; it also hints at the depth of flavor and health benefits awaiting those who indulge.
Ingredients That Sing
The unique ingredients in this salad come together to create a symphony of flavors and textures. Picture fluffy quinoa grains, each one a tiny powerhouse of nutrition, mingling with the lush, creamy texture of avocado. Avocado has made quite a name for itself in the health food world, known for its heart-healthy fats and creamy mouthfeel. The addition of wasabi to the dressing adds an unexpected kick, bringing a delightful contrast to the smooth avocado. Wasabi, often associated with sushi, is a pungent root that offers a sharp, zesty punch, awakening the palate and enhancing the overall dish.
Balancing Flavors
The beauty of this salad lies in its balance. The earthiness of the matcha and the nuttiness of quinoa meet the creaminess of avocado, while the wasabi dressing introduces a spicy, invigorating flair. This dish is not just about nourishment; it’s about experiencing a medley of flavors that dance across your taste buds.
A Culinary Adventure
In terms of cooking techniques, this salad is as simple as it is rewarding. Cooking quinoa is akin to brewing a perfect cup of tea; it requires attention and a gentle hand, ensuring that each grain cooks to fluffy perfection. The dressing, on the other hand, is a quick whirl of flavors in a blender, showcasing the beauty of simplicity in cooking. In sum, this matcha quinoa salad with avocado-wasabi dressing is more than just a meal; it’s an exploration of ancient ingredients, a celebration of health, and a canvas for creative expression in the kitchen. Whether you’re enjoying it as a light lunch or a vibrant side dish, each bite invites you to savor the journey.
Affirmation:
“As I nourish my body, I open my heart and quiet my mind.”
Pairing Suggestion:
Enjoy with chilled jasmine tea for enhanced clarity.
Matcha Quinoa Salad with Avocado-Wasabi Dressing
Description
This Matcha Quinoa Salad is a delightful blend of flavors and textures, offering a unique twist on traditional salads with its creamy avocado-wasabi dressing and nutritious quinoa base.
Ingredients
Instructions
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Cooking the Quinoa
- Rinse the Quinoa
- Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This helps remove bitterness and gives your salad a clean flavor.
Don't skip this step—rinsing is essential for a pleasant taste!
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- Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed.
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Fluff the Quinoa
Fluff the quinoa with a fork once done; it gives it a light, airy texture.
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Preparing the Vegetables
- Chop the Veggies
While the quinoa is cooking, chop 1 cup of cucumber, 1 cup of cherry tomatoes, and 1 bell pepper into bite-sized pieces. Also, chop a handful of fresh cilantro and green onions.
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Making the Dressing
- Blend the Dressing
In a blender, combine 1 ripe avocado, 1 tablespoon of wasabi paste (adjust to your spice preference), 2 tablespoons of soy sauce, and the juice of 1 lime. Blend until smooth and creamy.
Add a splash of water if it's too thick; it should be drizzleable but not runny.
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Assembling the Salad
- Combine Ingredients
In a large bowl, combine the cooked quinoa with the chopped vegetables. Drizzle the avocado-wasabi dressing over the top and gently toss everything together until well mixed.
Taste and adjust seasoning with more lime juice or soy sauce if needed.
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Final Touches
- Garnish and Serve
Serve the salad immediately, garnished with extra cilantro and a sprinkle of sesame seeds if desired. Enjoy it fresh or chill it for later.
This salad is great cold, so it makes for a perfect meal prep option!
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NEA’s Signature Drink Pairings
For Calm Focus & Clarity (Heart & Third Eye)
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Chilled Jasmine Tea – light, floral, clears mental fog.
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Rose & Lavender Infusion – calming for heart-opening work.
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Matcha Latte with Almond Milk – steady focus with a touch of grounding.
For Energy & Creativity (Solar Plexus & Sacral)
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Ginger-Turmeric Tonic – fiery and invigorating.
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Hibiscus & Orange Iced Tea – uplifting and refreshing.
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Golden Chai (spiced oat milk latte) – warming, creative energy.
For Grounding & Healing (Root & Crown)
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Roasted Barley Tea (Mugicha) – earthy and grounding.
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Holy Basil (Tulsi) Tea – balancing for the nervous system.
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Hot Cacao with Cardamom – comforting and heart-rooting.
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Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 1880.04kcal
- % Daily Value *
- Total Fat 125.36g193%
- Saturated Fat 16.48g83%
- Sodium 1222.55mg51%
- Potassium 3260.18mg94%
- Total Carbohydrate 156.83g53%
- Dietary Fiber 36.46g146%
- Sugars 14.02g
- Protein 41.65g84%
- Vitamin A 2930.89 IU
- Vitamin C 79.81 mg
- Calcium 208.53 mg
- Iron 14.34 mg
- Vitamin E 21.93 mg
- Vitamin K 145.24 mcg
- Thiamin 1 mg
- Riboflavin 1.08 mg
- Niacin 9.03 mg
- Vitamin B6 1.96 mg
- Folate 643.77 mcg
- Pantothenic Acid 6.49 mg
- Phosphorus 1056.3 mg
- Magnesium 484.99 mg
- Zinc 8.3 mg
- Selenium 17.02 mcg
- Copper 2 mg
- Manganese 4.36 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a nuttier flavor, toast the quinoa before cooking it. Simply heat it in a dry skillet for a few minutes until fragrant.
- Rinse the quinoa under cold water before cooking to remove any bitterness from the saponins.
- If you're looking for a protein boost, consider adding chickpeas or edamame to the salad.
- You can substitute the avocado in the dressing with silken tofu for a lighter version.
- Fresh herbs like cilantro or mint can be added to the salad for an extra layer of flavor.
- For a crunchier texture, toss in some toasted sesame seeds or chopped nuts.
- The dressing can be adjusted for spice; add more wasabi for heat or a splash of lemon juice for acidity.
- This salad can be stored in the refrigerator for up to three days. Keep the dressing separate until ready to serve to maintain freshness.
- Pair this salad with grilled chicken or tofu for a complete meal, or serve it as a side with sushi or grilled fish.
