Asian · quinoa · Salad · Sides

Asian Quinoa Salad

Most of you have seen a million bland and boring quinoa recipes, boasting this and that and delivering little in flavor, texture and excitement. Here’s a recipe that combines fresh produce, great crunch lots of colors and is packed with flavor!

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First we start out by prepping the great produce we picked up at Specialty Produce. Cube everything into small 1/8 in cubes. It takes about 1/4 of a small red cabbage, 1 full-sized cucumber, 1 large red bell pepper, and 3-4 carrots. The carrots are the exception here, we used a box grater to shred them up. Next, we dethawed some frozen organic edamame, which you can find in your freezer isle at the grocery store.

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To add a bit of extra flavor to our quinoa, we like to let it toast in a dry pot or pan before cooking. Just keep it moving around over low heat for about 5 minutes until you can start to smell it. This will help take your quinoa to the next level too! Once the toasting is done, add water and bring to a boil for 5 minutes. Then turn the heat to low and simmer for 15 minutes, or until the water is absorbed. When it’s done, remove from heat and fluff with a fork or spatula. We then turned all the cooked quinoa out into a large bowl.

With the quinoa cooled slightly, add all of the prepped vegetables and the edemame.DSC01720

 

 

In a small bowl or measuring cup, whisk together soy sauce, sesame oil, rice vinegar, ginger, red pepper flakes, salt and pepper. Also roughly chop up a large handful of fresh cilantro. Now pour the dressing over the quinoa salad, add the cilantro and stir to combine.

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This salad is great served at room temperature, or you can chill it overnight. It holds up well even with the dressing and won’t get soggy on you for a couple days. If you want to spice it up even more, you can add sriracha and chopped green onion too.

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INGREDIENTS:

A lot of the ingredients can be found using our resources page: Resources

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 whole chopped red bell pepper
  • 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
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper to taste
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