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.
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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
Calories: 278kcal | Carbohydrates: 35g | Protein: 9g | Fat: 11g | Sodium: 1017mg | Fiber: 6g | Sugar: 3g
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