{"id":28472,"date":"2013-02-12T21:01:09","date_gmt":"2013-02-13T02:01:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28472"},"modified":"2013-02-12T21:01:09","modified_gmt":"2013-02-13T02:01:09","slug":"quinoa-soba-salad-with-wasabi-dressing%e3%82%ad%e3%83%8e%e3%82%a2%e8%95%8e%e9%ba%a6%e3%82%b5%e3%83%a9%e3%83%80%e3%80%81%e3%82%8f%e3%81%95%e3%81%b3%e3%83%89%e3%83%ac%e3%83%83%e3%82%b7%e3%83%b3%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28472&lang=en","title":{"rendered":"Quinoa Soba Salad with Wasabi Dressing<br>\u30ad\u30ce\u30a2\u854e\u9ea6\u30b5\u30e9\u30c0\u3001\u308f\u3055\u3073\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/131.jpg\" rel=\"lightbox[28472]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28473 aligncenter\" title=\"13\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/131.jpg\" alt=\"\" width=\"414\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/131.jpg 414w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/131-320x450.jpg 320w\" sizes=\"auto, (max-width: 414px) 100vw, 414px\" \/><\/a><\/p>\n<p><strong>Quinoa Soba Salad with Wasabi Dressing<\/strong><\/p>\n<p>I like quinoa and I like soba noodle. Since we switched to the 95% plant based diet, I&#8217;ve been making quinoa salad and soba salad even more often. The other day I couldn&#8217;t decide if I wanted to make quinoa salad or soba salad, and I ended up using both. You can also find in this salad avocado, peppers, sauteed green beans, and arugula. The salad was served with wasabi dressing.   <\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/16.jpg\" rel=\"lightbox[28472]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28474 aligncenter\" title=\"16\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/16.jpg\" alt=\"\" width=\"413\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/16.jpg 413w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/16-319x450.jpg 319w\" sizes=\"auto, (max-width: 413px) 100vw, 413px\" \/><\/a><\/p>\n<p><strong>\u30ad\u30ce\u30a2\u854e\u9ea6\u30b5\u30e9\u30c0\u3001\u308f\u3055\u3073\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0<\/strong><\/p>\n<p>\u30ad\u30ce\u30a2\u3068\u3044\u3046\u3064\u3076\u3064\u3076\u306e\u9ce5\u306e\u3048\u3055\u307f\u305f\u3044\u306a\u7a40\u7269\u3001\u5927\u597d\u304d\u3067\u3088\u304f\u30b5\u30e9\u30c0\u306b\u3057\u3066\u98df\u3079\u3066\u307e\u3059\u3002<\/p>\n<p>\u854e\u9ea6\u3082\u3053\u3061\u3089\u3067\u306f\u306a\u305c\u304b\u30b5\u30e9\u30c0\u306b\u3057\u3066\u98df\u3079\u308b\u3053\u3068\u304c\u5b9f\u306f\u591a\u304b\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n<p>\u305d\u3057\u3066\u3001\u5148\u65e5\u3001\u30ad\u30ce\u30a2\u3068\u854e\u9ea6\u3068\u3069\u3061\u3089\u306b\u3057\u3088\u3046\u304b\u8ff7\u3063\u3066\u3001\u7d50\u5c40\u4e21\u65b9\u4e00\u7dd2\u306b\u30b5\u30e9\u30c0\u306b\u5165\u308c\u3066\u3057\u307e\u3044\u307e\u3057\u305f\uff5e\u3002<\/p>\n<p>\u5927\u597d\u304d\u306a\u30a2\u30dc\u30ab\u30c9\u306b\u3001\u30eb\u30c3\u30b3\u30e9\u3001\u30d1\u30d7\u30ea\u30ab\u3001\u305d\u3057\u3066\u3001\u8efd\u304f\u30bd\u30c6\u30fc\u3057\u305f\u3044\u3093\u3052\u3093\u3082\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n<p>\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u306f\u308f\u3055\u3073\u98a8\u5473\u306b\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n<p>\u3061\u3085\u308b\u3061\u3085\u308b\u854e\u9ea6\u3068\u3077\u3061\u3077\u3061\u30ad\u30ce\u30a2\u3001\u4e21\u65b9\u5165\u3063\u3066\u6b32\u5f35\u308a\u30b5\u30e9\u30c0\u3067\u3059\u306d\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/14.jpg\" rel=\"lightbox[28472]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28475 aligncenter\" title=\"14\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/14.jpg\" alt=\"\" width=\"414\" height=\"581\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/14.jpg 414w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/14-320x450.jpg 320w\" sizes=\"auto, (max-width: 414px) 100vw, 414px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f<a href=\"http:\/\/afterhours.culinarytribune.com\/\" target=\"_blank\">\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quinoa Soba Salad with Wasabi Dressing I like quinoa and I like soba noodle. Since we switched to the 95% plant based diet, I&#8217;ve been making quinoa salad and soba salad even more often. The other day I couldn&#8217;t decide if I wanted to make quinoa salad or soba salad, and I ended up using [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,28],"tags":[],"class_list":["post-28472","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28472"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28472\/revisions"}],"predecessor-version":[{"id":28480,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28472\/revisions\/28480"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}