Asian Quinoa Salad
This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.
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INGREDIENTS
Nutrition- 1cup quinoa
- 2cups water
- 1⁄4teaspoon salt
- 1cup chopped red cabbage
- 1
- 1
- 1⁄2cup shredded carrot
- 1cup diced cucumber
For the dressing
- 1⁄4
- 1tablespoon sesame oil
- 1tablespoon rice wine vinegar
- 2tablespoons chopped green onions
- 1⁄4cup chopped cilantro
- 1tablespoon sesame seeds
- 1⁄4teaspoon grated ginger
- 1⁄8teaspoon red pepper flakes
- salt and black pepper, to taste
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DIRECTIONS
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn 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 add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
- Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
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