I am very excited about this recipe for two reasons. One, it’s super healthy and delicious. And two, it’s my first recipe post on my blog! I love cooking with quinoa because it’s so versatile. It’s great in this salad and helps to make it more filling and protein packed. Enjoy!
Asian Quinoa Salad (adapted from Two Peas and Their Pod)
- 1 cup quinoa, rinsed well
- 2 cups water
- 1 1/2 cups red cabbage, chopped
- 1 1/2 cups edamame, shelled and cooked
- 1 red bell pepper, diced
- 3/4 cup carrots, shredded
- 1 1/2 cups cucumber, diced
- 4 green onions, chopped
- 1/3 cup cilantro
- 1/4 cup low sodium tamari (gluten-free soy sauce found near other soy sauces)
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame seeds
- 1 tablespoon fresh ginger, finely grated
- 2-3 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- pepper to taste
- In a medium saucepan add water and the rinsed quinoa. Bring to a boil over medium heat. Reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed. Remove from heat and place quinoa in a bowl to cool.
- Chop all of the vegetables while the quinoa cools. Combine cabbage, edamame, red pepper, carrots, cucumber, green onion and cilantro in a very large bowl. Add the quinoa.
- In a small bowl, whisk together the tamari, sesame oil, rice wine vinegar, sesame seeds, ginger, garlic, red pepper flakes and pepper.
- Pour the dressing over the salad and mix to combine. This makes about 6-7 servings and stays fresh in the fridge for 3-5 days.