Description
A simple, fresh salad featuring quinoa with an Asian-inspired dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- For the dressing: 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool.
- While the quinoa cools, prepare the dressing. Whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, and garlic in a small bowl.
- In a large bowl, combine the cooled quinoa, diced red bell pepper, shredded carrots, green onions, and cilantro.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly.
- Stir in the toasted sesame seeds just before serving.
Notes
- You can add cooked, shredded chicken or edamame for extra protein.
- For a nuttier flavor, substitute peanut oil for sesame oil in the dressing.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 7
- Protein: 12
- Cholesterol: 0
Keywords: Asian Quinoa Salad, quinoa recipe, healthy salad, vegetarian Asian, light lunch