Asian Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup quinoa2 cups water1/4 teaspoon salt1 cup chopped red cabbage 1 cup shelled and cooked edamame 1 red bell pepper, chopped 1/2 cup shredded carrots 1 cup diced cucumberFor the dressing: 1/4 cup lite soy sauce or tamari sauce 1 tablespoon sesame oil 1 tablespoon rice wine vinegar 2 tablespoons chopped green onion 1/4 cup chopped cilantro 1 tablespoon sesame seeds 1/4 teaspoon grated ginger 1/8 teaspoon red pepper flakes Salt and black pepper, to taste
1. 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: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NINA1226.
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: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NINA1226.
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 8.8 g
- Cholesterol: 1.3 mg
- Sodium: 817.2 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 8.4 g
- Protein: 11.6 g
Member Reviews