Asian Quinoa Salad Recipe
User Reviews
4.6
Asian Quinoa Salad Recipe
Description
The Asian Quinoa Salad Recipe features quinoa as the base grain, cooked in lightly salted water until tender and fluffy. It is combined with several fresh, raw vegetables; red cabbage adds crunch and earthiness, edamame brings subtle nuttiness and protein, red bell pepper and shredded carrot contribute sweetness and color, while diced cucumber adds cool freshness.
The dressing is a blend of low sodium soy sauce or tamari for a gluten-free option, fragrant sesame oil, and rice wine vinegar for acidity. Green onion, cilantro, sesame seeds, ginger, and red pepper flakes add layers of flavor and complexity. The salt and black pepper are added carefully after tasting to balance the dressing.
This salad can be enjoyed chilled or at room temperature and works well as a nutritious side dish or light entrée. Its combination of textures and the flavorful dressing makes it versatile alongside many Asian-inspired meals.
Ingredients
For the Salad:
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup red cabbage chopped
- 1 cup edamame shelled and cooked
- 1 red bell pepper chopped
- 1/2 cup carrot shredded
- 1 cup cucumber diced
For the dressing:
- 1/4 cup soy sauce low sodium, lite soy sauce or tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons green onion chopped
- 1/4 cup cilantro chopped
- 1 tablespoon sesame seeds
- 1/4 teaspoon ginger grated
- 1/8 teaspoon red pepper flakes
- salt to taste (taste before adding salt, you might not need any
- black pepper to taste (taste before adding salt, you might not need any
Instructions
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat 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 add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
- Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 987mg | 41% |
| Potassium | 661mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 3995IU | 80% |
| Vitamin C | 55.9mg | 62% |
| Calcium | 90mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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