Asian Quinoa Salad

I absolutely adore quinoa and use it in lots of different salads. It’s so versatile and you can truly pull together any style of salad based on the veggies you throw in. I tend to do more of a Mediterranean version most of the time so I wanted to experiment with some more Asian flavors in this salad. I added edamame, red cabbage, red peppers, cucumber and cilantro and finished it off with a really light ginger soy dressing. The beauty of this salad is that its really healthy and can be made on a Sunday in a large batch and eaten over the course of the week. It holds up really nicely in the fridge for a few days. Just be sure to dress your salad portions individually.


Asian Quinoa Salad
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • ¼ teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • ½ cup shredded carrots
  • 1 cup diced cucumber
  • For the dressing:
  • ¼ cup lite soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped green onion
  • ¼ cup chopped cilantro
  • 1 tablespoon sesame seeds
  • ¼ teaspoon grated ginger
  • ⅛ teaspoon red pepper flakes
  • Salt and black pepper, to taste
Instructions
  1. 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.
  2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
  3. 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.
  4. Pour the dressing over the quinoa salad and stir to combine. If you are making a big batch and plan to eat over the course of a few days only dress your individual portion that you are eating.
  5. 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.