Wednesday, January 22, 2014

Asian Quinoa Salad

Oh this salad!  How I love this salad!  I've definitely been on a salad kick lately because of all that pesky Texas weight (i.e. the weight you gain when you move to Texas) lingering around my love handles, but this one is a new favorite!  It is so easily adaptable, it's a breeze to make--especially if you substitute a cole slaw mix for the shredded cabbage and carrots--and we all loved it!  I'm already planning on making this again next week!

Asian Quinoa Salad
(adapted from Two Peas and Their Pod)
Printable Recipe
Serves 4

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 1/2 cups chopped red cabbage
1/2 cup shredded carrots (or substitute the cabbage and carrots for 2 cups cole slaw mix)
1 cup cooked edamame or peas
1 red bell pepper, diced
1 cup cucumber, diced
2 tablespoons sliced almonds or chopped peanuts

1/4 cup lite soy sauce
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame seeds
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 tablespoons chopped green onion
salt and pepper to taste

1) Add water, quinoa and salt to a medium-sized sauce pan 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 quinoa from heat and fluff with a fork.  Set aside to cool.
2) While quinoa is cooking, whisk all dressing ingredients together in a small bowl.  Set aside.
3) Place cabbage, carrots, edamame, and bell pepper in a large bowl.  Add the cooled quinoa; pour the dressing over the salad and stir well to combine.  Garnish with cucumber and almonds or peanuts.  Serve chilled or at room temperature.  Enjoy!


  1. I'm curious--what did you serve with this?

    1. Thanks for asking Mrs. O'C! I typically make this salad as a main dish (as opposed to a side) and, honestly, I'm not the best at thinking of amazing side dishes to pair with our everyday meals. I will sometimes serve this with some pot stickers to make it more filling, but most of the time we just serve it with some fruit (like pineapple or mandarin oranges) and I call it good. That said, I'm always open to suggestions!



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