Asian Quinoa and Vegetable Salad

By Genevieve Gladysz

Ingredients

Salad

1 ½ cup quinoa (uncooked)¾ tsp salt1 medium cucumber, seeded and cubed½ medium purple cabbage, sliced thinly3 carrots, ¼ inch slices3 celery stalks, ¼ inch slices4 green onions, thinly sliced¾ cup cilantro, roughly chopped2 Tbsp sesame seeds + some for garnish

Directions

  1. Soak quinoa for 15 minutes. Rinse well in a fine mesh strainer, until water runs clear and is not foamy. Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes. Fluff with a fork.
  2. Combine quinoa with vegetables and sesame seeds.

 

Ingredients

Dressing

1 Zest & juice from 1 lemon
½ inch fresh ginger, grated
⅜ cup ¼ cup + 2 tablespoons rice vinegar
⅜ cup ¼ cup + 2 tablespoons tamari (or soy sauce)
1 ½ Tbsp honey
1 pinch of cayenne
¼ cup sesame oil

Directions

  1. Whisk together lemon juice and zest, ginger, rice vinegar, honey and cayenne. Slowly whisk in sesame oil to emulsify. Dressing ingredients can also be combined in a blender.
  2. Stir dressing into quinoa and vegetables. Garnish with sesame seeds.

Tags: Lunch, Salad, Healthy, Vegetarian, Quinoa

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