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Asian Quinoa Salad

Asian Quinoa Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled edamame
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp toasted sesame seeds
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp finely grated fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sriracha (optional)

Method
 

  1. Cook the quinoa in salted boiling water until tender, 12 to 15 minutes, then fluff and spread on a plate to cool quickly.
  2. Whisk the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha until smooth.
  3. In a large bowl, toss the cooled quinoa with the cabbage, carrots, bell pepper, edamame, and most of the green onions and cilantro.
  4. Pour the dressing over the salad, toss until coated, and garnish with the remaining green onions, cilantro, and sesame seeds.

Notes

If you have a little extra time, let the dressed salad chill for 30 minutes before serving. It gives the flavors a chance to mingle without losing the crunch.