Asian Quinoa Salad
- Number of Servings: 4
Ingredients
1
Directions:
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.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANABELLE1122.
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.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANABELLE1122.
Nutritional Info Amount Per Serving
- Calories: 311.3
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 923.6 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 7.9 g
- Protein: 15.0 g
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