(happy music) – Hi friends, welcome back to my channel. If you’re new here, my name is Alyssa. Today, we are talking all about spring. We’re kind of lightening things up. We’re going with fresh and healthy. And I’m gonna show you how
to make three super simple, really easy but absolutely
delicious salad recipes. So, I think these recipes
are great for spring. I mean, they also of course
transition to summer. But some of them are great side dishes, actually, they’re all great side dishes, but some of them you can
also use as a main portion. So we’ve got a soba noodle
salad, which I love. We also have just my favorite,
simple, standard green salad, it’s so easy but it’s also delicious. And then we’re finishing things off with a bright and healthy quinoa salad which uses a ton of fresh spring veggies. Of course, I’ve included the
ones that are up on the blog down in the description box below for you and then the side salad is
just written out for you below. So you can find everything
down in the description box. Before we go into the recipes, I would love to also
have you just subscribe if you are not yet a
part of our community. Just hit that red button
that’s right below this video and that will subscribe you. Otherwise, let’s go ahead and dive in. So, the first salad we’re gonna make is the soba noodle salad, and we’re gonna start by
cooking our soba noodles. If you are gluten-free, make sure you are getting 100%
buckwheat flour soba noodles because many of them have a
combination of buckwheat flour and wheat flour, so just make sure that the ones
that you get are gluten-free if you are gluten-free. If not, you can just get any
sort of soba noodles you want and just cook them according
to the package instructions. Once they are done cooking, drain them, and then I recommend
rinsing them thoroughly under cold water so that they don’t stick together, and plus we want them cold for the salad. So just do that and then set them aside. While the noodles are cooking, we’re gonna make our quick dressing. It starts with a base of almond butter along with some toasted sesame oil, ginger powder, lime juice,
tamari, and rice vinegar, and you’ll just stir that together until it is nice and smooth and creamy. If it thickens up a little
bit more than you would like, you can add some water. It just depends on the
consistency of your almond butter. So just stir it all together until you have a
dressing-like consistency. Then it’s time to assemble our salad. So we’ll add our buckwheat
noodles, our soba noodles, into our big mixing bowl. And then we’re also gonna
add in some shredded cabbage, some sliced red bell pepper, sliced carrots, thawed edamame and some scallions, and then just drizzle your dressing on top and toss it all together to combine. And I will say you can absolutely use any combination of
vegetables that you want, I just wanted to keep it nice and colorful and I wanted to add in some
protein there with edamame, so. Feel free to change it up if you want, but this is a really good combination. Once you’ve got it all tossed together, you’re good to serve it up. I like to finish it off with
a little sprinkle of cilantro. This keeps really well in the fridge and it absolutely tastes delicious. It’s one of those things
that gets better as it sits, it gets more flavorful, so feel free to meal prep it if you want or just enjoy it as is. Our second salad is my simple green salad. We’re gonna start by thinly
slicing up some scallions, then I slice up some cherry tomatoes, and then I use my mandoline slicer to finally slice up some carrots as well as some cucumber. And then dressing that I like
to use for my side salad, I honestly use a whole
bunch of salad dressings, so I’ll link some videos
for you down below. But the one that I’m using today
is a lemon pepper dressing. We’re gonna start with
olive oil in the base and then we’re gonna use
some white wine vinegar as well as some lemon juice, a pinch of salt, and then I like to use
lemon pepper seasoning as the seasoning here. I will link the one
that I have down below, it’s really good and
adds an extra brightness. Once you have everything in there just give it a quick shake in your jar and you can just use
that as your dressing. It also keeps in the fridge,
which is a nice bonus. From there we’ll just assemble everything. So we’re gonna use a whole
carton of mixed greens. You can use any greens you want here but I like mixed greens. And then we will top with our
sliced and chopped up veggies. And then I also like to do a
little seed mixture or nuts just so I get some healthy fats in there. So I’m using a mixture of pumpkin
seeds and sunflower seeds. And then we’ll just
drizzle the dressing on top and toss it all together
until it’s combined. And this is a really great side salad. We have this almost every
single night with our dinner. If you do wanna meal prep
it or make it ahead of time, just mix the whole salad together and keep the dressing separate and then just dress the salad right before you’re ready to serve it, because the greens are very tender and they will wilt if
they are dressed too soon. Otherwise, you can just serve it right up. And, again, this is one of those things that you can change up the veggies if you don’t like the ones that I used, but I really like the balance of bright and crunchy from the cucumbers, I like adding in some healthy fats, I like the juiciness from the tomatoes. I just find that it’s a really
well-balanced and delicious side salad. Last but not least, we are going to make
our spring quinoa salad, and we’re gonna start with our dressing. So add some olive oil into a little jar followed by the juice of one whole lemon as well as the zest of a whole lemon. This is nice and lemony. We’re also gonna add in
some red pepper flakes and some salt and pepper. And then you can just screw the lid on and give it a good shake
until it’s nice and combined. If you don’t have a little jar, you can totally just whisk
this all together in a bowl and that would totally work. So, then, set your dressing aside and we will prepare the rest of the salad. So we’re gonna add some cooked
quinoa into our mixing bowl, followed by some chopped-up snap peas, some thinly sliced radish, a whole can of chickpeas that
have been drained and rinsed, and some chopped-up artichoke hearts. And then we’re also gonna
add in some fresh herbs, which is a blend of cilantro,
parsley, and fresh basil. And then finish by drizzling
the dressing on top and toss it all together to combine. And this salad is fabulous. It has such great texture,
such great flavor. It’s super bright and tangy and it’s very spring-forward,
I guess you could say, because it’s got a ton
of fresh spring veggies. Again, if you aren’t a fan of the veggie combination
that I used here, feel free to swap it out. I really like adding artichokes
or something briny in here, it gives it that nice extra pop. And this is really great
as an entree salad. You can also do a few scoops
on top of the green salad if you want to have it as your meal. Or you can just serve
it as like a party thing or as a side dish. It’s really, really good. And there you have it, my friends. I hope you enjoyed our
spring salad recipes today. If you end up trying one of them, I would love to know which one you make. I personally love, I
mean, I love all three, but I’m always partial to noodle so I definitely recommend that
you try the soba noodle one. It’s fun, it’s interesting, and it’s really, really delicious. And what’s great about these salads is they also serve a crowd. So if you’re doing a Memorial Day party or maybe you’re just doing
a get-together with friends, maybe you’re going on a picnic, they all can be made ahead, they can be packed in containers, and they definitely serve a crowd. So that’s great as well. If you do end up making one, please share a photo with me on Instagram. You can tag @SimplyQuinoa
or use #SimplyQuinoa. Don’t forget the recipes are linked down in the description box for you. And, like I said earlier, if you are not yet part of our community, I would love to welcome you
into our family here on YouTube. You can hit that red button that is right below this
video that says Subscribe and that will subscribe you. I am here twice a week sharing new content so there is always a ton coming your way, and we also have hundreds
of videos in the archives for you to binge-watch if you’d like. So, I hope you have a
fabulous rest of your day and I’ll see you on the next video. Bye, guys. (happy music)