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Asian Quinoa Salad

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.

Asian Quinoa Salad

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.

Asian Quinoa Salad

 

Asian Quinoa Salad

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

Instructions

  • 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.
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16 Comments

  1. It looks so pretty…. I can only imagine how delicious it was!!

  2. It’s hard to please everyone at once. But at least they tried it! And it is colorful and pretty, which is a plus.

  3. The salad sound delicious! My son isn’t a big fan of quinoa, but I think I’ll have to experiment with different flavor combos…

  4. i made a dish similar to this recently but with peanut ginger dressing! Love this more Asian twist.

  5. This is awesome!A salad packed with nutrients!
    Kisses!

  6. This would make a wonderful full meal salad with some added tofu or shredded rotisserie chicken. Yum.

  7. This salad is excellent-what a great recipe. My mother loved it and my husband requested I make it for the next work potluck. I forgot to buy carrots, but I did have some radishes and they were a great addition! Thanks for the recipe!

  8. I really loved this!!! It was so good. But I would recommend to eat it by the next day. I tried to make a double recipe of it for lunches for the week and it got really soggy by day 3. That’s what I get for trying to save time and only cook one day a week 🙁

  9. Gloria Rose says:

    I have made this salad several times. I have never had quiona before but decided to make a better one than Stater Brothers sells in their deli case!

    Mine was absolutely delicious. So many flavors, so fresh. It also makes such a gorgeous presentation when you serve it.

    This will be served a lot this summer for a nice, cool side dish on a warm evening. Thank you so much for the recipe.