Mugwort Salad

Mugwort Salad is a refreshing and nutritious Korean dish that highlights the earthy flavor of mugwort combined with high-protein ingredients. This vibrant salad is perfect for a light meal or as a side dish, packed with essential nutrients and a delightful crunch.

Ingredients

• Fresh mugwort leaves - 100 grams
• Cooked quinoa - 150 grams
• Cucumber - 1 medium, diced
• Cherry tomatoes - 100 grams, halved
• Toasted sesame seeds - 2 tablespoons
• Cooked chickpeas - 100 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the fresh mugwort leaves under cold water to remove any dirt and impurities. Pat dry with a clean towel.
2. In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and cooked chickpeas.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, minced garlic, salt, and black pepper to create the dressing.
4. Add the mugwort leaves to the salad mixture, then pour the dressing over the top.
5. Gently toss all ingredients together until evenly coated with the dressing.
6. Sprinkle toasted sesame seeds on top before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Mugwort is rich in antioxidants and may help boost digestion.
• High in protein due to quinoa and chickpeas, supporting muscle health.

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