Ingredients for Asian Quinoa Salad
- 1 cup quinoa
- 1 ½ cups water
- ½ teaspoon salt
- ½ medium head red cabbage
- ½ cup shelled edamame
- 1 red bell pepper
- 1 cup shredded carrots
- ½ English cucumber
- ⅓ cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 green onions
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds
- 1 tablespoon grated ginger
- ½ teaspoon red pepper flakes
- ½ teaspoon salt and ¼ teaspoon black pepper
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How to Make Asian Quinoa Salad
- Rinse 1 cup quinoa under cold water.
- Combine 1 ½ cups water, rinsed quinoa, and ½ teaspoon salt in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
- Remove from heat and fluff with a fork. Let cool completely.
- While quinoa cooks, prep the vegetables: thinly slice ½ medium head of red cabbage, ½ cup shelled edamame, 1 red bell pepper (diced), 1 cup shredded carrots, and ½ English cucumber (diced).
- In a large bowl, combine the cooled quinoa, cabbage, edamame, red pepper, carrots, and cucumber.
- In a small bowl, whisk together: ⅓ cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 2 green onions (finely chopped), ¼ cup chopped cilantro, 1 tablespoon sesame seeds, 1 tablespoon grated ginger, ½ teaspoon red pepper flakes (or to taste), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour dressing over the quinoa mixture and toss gently to combine.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
14g
Fat
7g
Carbs
13g
