Name: Asian Quinoa Salad
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; ¼ cup rice vinegar; ¼ cup tamari or soy sauce; Zest of 1 lime; 3 tablespoons 3 tablespoons lime juice; 1 teaspoon grated ginger

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How this works

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: 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

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