Photo Credit: Aaron Colussi
Asian Quinoa Salad
This salad comes together quickly and makes a large batch, perfect for hosting spring lunch with friends. If cooking for only one or two, the recipe can easily be cut in half.
Share this Post
Shopping Tools
How this worksCalories: 278kcal
Ingredients
- 3 cups water
- 1 ½ cups quinoa
- ¾ teaspoon salt
- 3 cups thinly sliced red cabbage
- 4 stalks celery, small dice
- ½ medium cucumber, small dice
- 3 green onions; green parts only, thinly sliced
- 2 tablespoons sesame seeds
Dressing
- ¼ cup rice vinegar
- ¼ cup tamari or soy sauce
- Zest of 1 lime
- 3 tablespoons 3 tablespoons lime juice
- 1 teaspoon grated ginger
Instructions
- Bring water to a boil in a medium saucepan. Add quinoa and salt, cover, and reduce to a simmer. Cook about 20 minutes, until water is absorbed. Turn off heat, and steam with lid on for 5 minutes. Transfer to a baking sheet, and spread out to cool. Place in fridge until quinoa reaches room temperature.
- Meanwhile, combine vegetables and sesame seeds in a large bowl.
- In a small bowl, whisk together dressing ingredients. Toss with vegetables to combine.
- Stir in cooled quinoa. Season to taste.
Notes
This lunch is served in an ecolunchboxoval & snack cup. For an extra-hearty meal, top salad with poached salmon.
Nutrition
Calories: 278kcal | Carbohydrates: 35g | Protein: 9g | Fat: 11g | Sodium: 1017mg | Fiber: 6g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
You must be logged in to post a review.
Reviews
There are no reviews yet.