Emily’s Raw Veggie Salad

This amazingly tasty raw-vegetable salad was inspired by dear friend, Emily, who has inspired me in so many other ways, I thought it was time for a salad to be named after her…  Emily introduced me to the idea of using RAW broccoli and cabbage in a quinoa salad (something I would not have been brave enough to do before), and using an Asian flavor profile to liven up the sometimes musty taste of quinoa.  I made some changes and made this one my own, but this one’s going out to you, Em!  Notes: you can use any type of grain, and certainly any variety of quinoa… I like to cook an entire package/box at once and then have salad for my family of six all week long.  Or, if you’re hosting a party, these proportions would work for you.  If you’re cooking for less than 6 on a daily basis, cut this recipe in half.

About the grain… it usually comes in two cup packages.  Quinoa takes two cups water for each cup uncooked grain, but I’m leaving you to the directions on the package for whatever type you’re using.  I love to use farro, cous cous, wheat berries, quinoa and/or lentils interchangeably in these grain-based salads.