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–+ servings

Asian Quinoa Salad

A colorful quinoa salad that proves eating healthy doesn’t have to taste like homework. Packed with crunchy veggies and a bright ginger-soy dressing, it’s the kind of dish that pretends to be light but somehow steals the whole show.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 pinch salt
  • 1 cup chopped red cabbage
  • 1 cup cooked shelled edamame
  • 1 red bell pepper chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons chopped green onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated fresh ginger
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper to taste

Instructions

  • Cook Quinoa: Add quinoa, water, and a pinch of salt to a medium saucepan. Bring to a boil and cook for 5 minutes, then reduce the heat to low and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool for 5 to 10 minutes so the vegetables stay crisp.
    1 cup quinoa, 2 cups water, 1 pinch salt
  • Combine Vegetables: Transfer the slightly cooled quinoa to a large bowl. Add the red cabbage, edamame, bell pepper, carrots, and cucumber, and gently toss to mix.
    1 cup chopped red cabbage, 1 cup cooked shelled edamame, 1 red bell pepper chopped, 1/2 cup shredded carrots, 1 cup diced cucumber
  • Make Dressing: In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, green onion, cilantro, sesame seeds, ginger, and red pepper flakes. Taste the dressing and adjust the seasoning with salt and black pepper if needed.
    1/4 cup low-sodium soy sauce or tamari, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 tablespoons chopped green onion, 1/4 cup chopped cilantro, 1 tablespoon sesame seeds, 1/4 teaspoon grated fresh ginger, 1/8 teaspoon red pepper flakes, Salt and black pepper to taste
  • Dress Salad: Pour the dressing over the quinoa and vegetables. Stir until everything is evenly coated.
  • Serve: Eat at room temperature or chilled. If preparing ahead, keep the dressing separate until ready to serve for the best texture.