Asian Quinoa Salad

Ottawa Athletic Club Recipe of the Week

March 28th, 2018

This Healthy Asian Quinoa Salad Is Filled With Colorful Vegetables And Finished With A Simple Asian Dressing.

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Yield: 4 Servings      Prep time: 10 mins      Cook time: 20 mins      Total time: 30 mins

INGREDIENTS
Salad

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber

Dressing

  • 1/4 cup lite soy sauce or tamari sauce (low sodium)
  • 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

 INSTRUCTIONS

  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.

 Printable version

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