Asian Quinoa Salad Recipe – Asian Special
This vibrant and nutritious Asian Quinoa Salad is perfect for a quick lunch or dinner. It’s also a fantastic dish to bring to parties—guaranteed to be a crowd-pleaser!
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Salad Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup chopped red cabbage
- 1 cup cooked shelled edamame
- 1 chopped red bell pepper
- 1/2 cup shredded carrots
- 1 cup diced cucumber
For the dressing Ingredients:
- 1/4 cup lite soy sauce or low-sodium tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons chopped green onion
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1/4 teaspoon grated ginger
- 1/8 teaspoon red pepper flakes
- Season with salt and black pepper to taste (taste before adding salt, as you may not need any).
How To Make Asian Quinoa Salad :
In a medium saucepan, combine water, quinoa, and salt. Bring to a boil over medium heat. Boil for 5 minutes, then reduce heat to low and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
Transfer the cooked quinoa to a large bowl. Add the chopped cabbage, cooked edamame, chopped red pepper, shredded carrots, and diced cucumber. Set aside.
In a small bowl, whisk together the lite soy sauce or low-sodium tamari sauce, sesame oil, rice wine vinegar, chopped green onion, cilantro, sesame seeds, grated ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad in the large bowl and gently toss to combine all ingredients thoroughly.
Recipe Note :
Ensure you use tamari for a gluten-free salad, as not all soy sauce varieties are gluten-free. This salad can be served either at room temperature or chilled
