Asian Quinoa Salad
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Asian Quinoa Salad
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Salad:
- ½ cup quinoa
- 1 cup water
- salt dash
- ½ cup red cabbage chopped
- ¾ cup edamame thawed, frozen, cooked and shelled
- 1 red bell pepper chopped, baby
- ¼ cup carrot shredded
- ½ cucumber seeded and diced
Dressing:
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1-2 tsp water
- 1 tbsp green onion chopped
- ¼ cup cilantro chopped
- 1 ½ tsp sesame seeds
- ¼ tsp ginger grated
- red pepper flakes dash
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Add water, quinoa, and salt to a large saucepan and bring to a boil over medium-high heat. Once boiling, reduce to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- Place the quinoa in a large bowl and let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
- Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, eas salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.
- Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.
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