Asian Quinoa Salad
- Number of Servings: 4
Ingredients
1 cup quinoa2 cups water1/4 teaspoon salt1 cup chopped red cabbage1 cup shelled and cooked edamame1 red bell pepper, chopped1/2 cup shredded carrots1 cup diced cucumberFor the dressing:1/4 cup lite soy sauce or tamari sauce1 tablespoon sesame oil1 tablespoon rice wine vinegar2 tablespoons chopped green onion1/4 cup chopped cilantro1 tablespoon sesame seeds1/4 teaspoon grated ginger1/8 teaspoon red pepper flakesSalt 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.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DULCINEA54935.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DULCINEA54935.
Nutritional Info Amount Per Serving
- Calories: 265.2
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 937.0 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.7 g
- Protein: 10.7 g
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