Asian Quinoa Salad

I have been trying to incorporate more quinoa into our diet so when I ran across this recipe on Two Peas & Their Pod, I bookmarked it right away. This salad was quick and simple to make and tasted wonderful. I loved the different flavors, textures, and colors in this beautiful salad. My husband liked it and my son did too except for the bell peppers and cabbage, and my daughter thought it was just okay. I loved it. It was light, healthy, and so flavorful. I had the leftovers for lunch today and it tasted even better. Thanks for the great recipe Maria.

Add water, quinoa, and salt to a medium 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 it 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, sea 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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Asian Quinoa Salad

Ingredients:

Salad:

1/2 cup quinoa
1 cup water
Dash of salt
1/2 cup red cabbage, chopped
3/4 cup frozen cooked & shelled edamame, thawed
1 baby red bell pepper, chopped
1/4 cup carrots, shredded
1/2 cucumber, seeded and diced

Dressing:

2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice wine vinegar
1-2 tsp water
1 tbsp chopped green onion
1/4 cup chopped cilantro
1 1/2 tsp sesame seeds
1/4 tsp ginger, grated
Dash of red pepper flakes
Sea salt and freshly cracked black pepper, to taste

Directions:

Add water, quinoa, and salt to a medium 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.