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By Genevieve Gladysz



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


  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.




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


  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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