Optimal Health Kitchen: Asian Quinoa Salad
Here is a salad that is fresh, light, and perfect for a simple lunch or dinner. It can be made in advance, which makes it a great meal prep salad. Just don’t dress the salad until you are ready to eat. Enjoy!
Asian Quinoa Salad
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame (available in your grocery’s freezer section)
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
Salt and black pepper, to taste
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine. Serve immediately. This salad is good served at room temperature or chilled.
For more great recipes: Two Peas & Their Pod