Asian Quinoa Salad
Servings 4
Equipment
- Large saucepan
Ingredients
Salad:
- ½ cup quinoa
- 1 cup water
- Dash of salt
- ½ cup red cabbage chopped
- ¾ cup frozen cooked & shelled edamame thawed
- 1 baby red bell pepper chopped
- ¼ cup carrots 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 chopped green onion
- ¼ cup chopped cilantro
- 1½ tsp sesame seeds
- ¼ tsp ginger grated
- Dash of red pepper flakes
- Sea salt and freshly cracked black pepper to taste
Instructions
- Cook the quinoa by adding water, quinoa, and salt to a medium saucepan and bringing to a boil over medium-high heat. Once boiling, reduce 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 let it cool completely for 10-15 minutes.
- Finish the salad by adding the cabbage, edamame, red pepper, carrots, and cucumber to the cooled quinoa. Set aside.
- Make the vinaigrette by combining the soy sauce, toasted sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, sea salt, and freshly cracked pepper to taste in a bowl. Whisk until well combined.
- Dress the salad by pouring the well-whisked vinaigrette over the quinoa salad, to taste, then tossing until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed.
- Serve and enjoy.