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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Description

This lunch is served in an ecolunchboxoval & snack cup. For an extra-hearty meal, top salad with poached salmon.

Recipe Type: Salad
Author: Genevieve Doll

Serves: 6

Ingredients

  • 3 cups water
  • 1½ cups quinoa
  • ¾ teaspoon salt
  • 3 cups thinly sliced red cabbage
  • 4 stalks celery, small dice
  • 4 medium carrots, 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 lime juice
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon grated ginger

Instructions

  1. 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.
  2. Meanwhile, combine vegetables and sesame seeds in a large bowl.
  3. In a small bowl, whisk together dressing ingredients. Toss with vegetables to combine.
  4. Stir in cooled quinoa. Season to taste.

PER SERVING: 278 CAL; 9 G PROTEIN; 11 G FAT; 35 G CARB (3 G SUGARS); 1,017 MG SODIUM; 6 G FIBER (NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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