Photo Credit: Aaron Colussi

Asian Quinoa Salad

$0.00

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.   

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Asian Quinoa Salad

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. 
Course: Salad
Keyword: asian, quinoa, salad, tamari, vegan, vegetarian, Veggie, Flax, Burgers, tofu, mango, vegan recipe contest, vegan, vegetarian, spring 2019
Calories: 278

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
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