Dr. Wonson’s Kitchen: Asian Quinoa Salad
Posted on Jul 7, 2021
Summertime is here and it is the best time of year to enjoy salads. Here is a salad that is fresh, light, and perfect for a simple lunch or dinner. It can be made in advance, which makes it a great meal prep salad. Just don’t dress the salad until you are ready to eat. Enjoy!
ASIAN QUINOA SALAD
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame (available in your grocery’s freezer section)
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
Salt and black pepper, to taste
- 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, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve immediately. This salad is good served at room temperature or chilled.
For more great recipes: https://www.twopeasandtheirpod.com
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