Content EditorWhen the sun shines bright and the weather warms up, there’s nothing like a hearty salad to keep your spirits high. Picture this: it’s a weekend afternoon, and I’m gathering with friends for a picnic.
As we spread out the blanket under a shady tree, I pull out a big bowl of this Asian Quinoa Salad. It catches everyone’s eye with its vibrant colors and fresh ingredients. Just that little zing from the dressing? Oh, it gets everyone talking.
Today, we’re diving into a vibrant and flavorful dish that’ll have everyone begging for the recipe. This Asian Quinoa Salad is a delightful mix of wholesome grains and crisp vegetables, all brought together with a homemade zesty dressing.
Not only is it a breeze to make, but it also works wonders as a light lunch or a side dish at any gathering.
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What is Asian Quinoa Recipe?
Asian Quinoa Salad is a refreshing dish featuring quinoa as its base, combined with a medley of fresh vegetables and a savory dressing. It’s a perfect example of how flavors and textures can come together harmoniously while packing a nutritional punch. Whether it’s lunch or dinner, you can serve this salad any time of day, and it adapts beautifully to various occasions.
Why This Recipe Works?
This recipe works exceptionally well thanks to the protein-packed quinoa and colorful vegetables that not only provide essential nutrients but also make it visually appealing. The combination of textures—from the crunch of the cabbage to the creaminess of the edamame—creates a satisfying bite every time. Plus, the dressing is simple yet flavorful, enhancing the overall taste without overwhelming the ingredients.
How Does It Taste Like?
Imagine crunchy veggies that explode with freshness, blended with the nutty flavor of quinoa, and finished off with a zesty dressing. Each ingredient brings something unique to the mix; you’ll find a delightful balance of crunchy, savory, and slightly sweet. Each bite is a taste of summer!
What sets this recipe apart from other Asian quinoa recipe variations?
While many Asian quinoa salads lean heavily on soy-based dressings and throw in random ingredients, this particular recipe focuses on fresh, crisp vegetables, and employs a lighter approach to the dressing. By using sesame oil and rice wine vinegar, the salad gets a bright and distinct flavor that stands apart from those overly oily or sweet dressings in typical variations. It’s all about freshness and balance!
The Ingredients
Here’s what you’ll need for this vibrant salad:
For the Salad:
– 1 cup white quinoa
– 2 cups water
– 1/4 teaspoon sea salt
– 1 cup finely shredded red cabbage
– 1 cup cooked edamame, shelled
– 1 red bell pepper, diced
– 1/2 cup shredded carrots
– 1 cup chopped cucumber
– 1/2 cup diced mango (for a touch of sweetness)
For the Dressing:
– 1/4 cup low-sodium soy sauce or tamari sauce
– 1 tablespoon sesame oil
– 1 tablespoon rice vinegar
– 2 tablespoons chopped green onions
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon sesame seeds
– 1/4 teaspoon freshly grated ginger
– 1/8 teaspoon crushed red pepper flakes
– Salt and black pepper to taste (adjust after tasting)
Ingredients From : twopeasandtheirpod.com
How to make Asian Quinoa Recipe?
Let’s get into the nitty-gritty of preparation! The steps are concise and straightforward, making it easy for anyone to whip this up in no time. Just follow along, and you’ll be serving up bowls of joy in no time!
Instructions
Step 1: Rinse and Cook the Quinoa
Start by rinsing the quinoa under cold water. This removes the natural coating called saponin, which can make it taste bitter if left unwashed. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and the sea salt. Bring it to a vigorous boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15 minutes or until all the water is absorbed. When done, remove from heat and fluff with a fork.
Step 2: Prepare the Vegetables
While the quinoa is cooking, chop your vegetables. In a large mixing bowl, toss together the shredded red cabbage, cooked edamame, diced red bell pepper, shredded carrots, chopped cucumber, and the diced mango. This mixture adds a slew of colors and flavors that will come together beautifully.
Step 3: Make the Dressing
In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, chopped green onions, cilantro, sesame seeds, grated ginger, and crushed red pepper flakes. Taste the dressing. You can add a pinch of salt and black pepper if needed, but be cautious as the soy sauce can be salty enough.
Step 4: Combine Everything
Pour the dressing over the quinoa and vegetable mixture. Stir gently to combine, ensuring all the ingredients are well-coasted in that delicious dressing.
Step 5: Serve or Chill
This salad can be enjoyed right away, but it tastes even better after chilling in the refrigerator for about 30 minutes. This allows the flavors to meld together beautifully.
Notes
– Rinse the Quinoa: Always rinse quinoa before cooking it to remove the bitter coating.
– Add More Proteins: You can add grilled chicken, shrimp, or tofu for an extra boost of protein.
– Adjust the Spice: If you prefer a little kick, add more red pepper flakes or even some chopped chili.
– Use Seasonal Veggies: Swap in whatever colorful veggies are in season to keep it fresh and exciting!
– Meal Prep-Friendly: This salad keeps well for 3-4 days in the fridge, making it perfect for meal prepping.
How Do You Store This Asian Quinoa Recipe?
To store your Asian Quinoa Salad, transfer it to an airtight container and keep it in the refrigerator. It’ll maintain its freshness for up to four days. Just give it a good stir before serving again. If you notice the salad seems a bit dry after a few days, simply mix in a little more dressing or a splash of soy sauce to revive it.
Sides For Asian Quinoa Recipe
1. Grilled Chicken Skewers: Perfectly seasoned and grilled, these add a juicy bite to your meal.
2. Sweet Potato Fries: Crispy, sweet, and savory—these are a great complement for a lovely crunch.
3. Egg Rolls: Delicious and crunchy, these can be served alongside for a fun, casual touch.
4. Miso Soup: A warm, soothing bowl of miso soup balances the coolness of the salad beautifully.
5. Spring Rolls: Light and fresh, filled with veggies and light protein, they fit beautifully into the Asian theme.
What alternatives can you use for the ingredients if they are not present in your kitchen?
1. Quinoa: Use farro or couscous for a different grain option.
2. Edamame: Substitute with chickpeas or black beans for protein.
3. Red Cabbage: Green cabbage or kale can work as substitutes and still provide crunch.
4. Mango: Pineapple or apples can add a sweet touch if mango isn’t available.
5. Soy Sauce: Coconut aminos or liquid aminos are great gluten-free alternatives.
Asian Quinoa Recipe
Equipment
- Medium saucepan
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- Here’s what you’ll need for this vibrant salad:
For the Salad:
- – 1 cup white quinoa
- – 2 cups water
- – 1/4 teaspoon sea salt
- – 1 cup finely shredded red cabbage
- – 1 cup cooked edamame shelled
- – 1 red bell pepper diced
- – 1/2 cup shredded carrots
- – 1 cup chopped cucumber
- – 1/2 cup diced mango for a touch of sweetness
For the Dressing:
- – 1/4 cup low-sodium soy sauce or tamari sauce
- – 1 tablespoon sesame oil
- – 1 tablespoon rice vinegar
- – 2 tablespoons chopped green onions
- – 1/4 cup fresh cilantro chopped
- – 1 tablespoon sesame seeds
- – 1/4 teaspoon freshly grated ginger
- – 1/8 teaspoon crushed red pepper flakes
- – Salt and black pepper to taste adjust after tasting
Instructions
Step 1: Rinse and Cook the Quinoa
- Start by rinsing the quinoa under cold water. This removes the natural coating called saponin, which can make it taste bitter if left unwashed. In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and the sea salt. Bring it to a vigorous boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15 minutes or until all the water is absorbed. When done, remove from heat and fluff with a fork.
Step 2: Prepare the Vegetables
- While the quinoa is cooking, chop your vegetables. In a large mixing bowl, toss together the shredded red cabbage, cooked edamame, diced red bell pepper, shredded carrots, chopped cucumber, and the diced mango. This mixture adds a slew of colors and flavors that will come together beautifully.
Step 3: Make the Dressing
- In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, chopped green onions, cilantro, sesame seeds, grated ginger, and crushed red pepper flakes. Taste the dressing. You can add a pinch of salt and black pepper if needed, but be cautious as the soy sauce can be salty enough.
Step 4: Combine Everything
- Pour the dressing over the quinoa and vegetable mixture. Stir gently to combine, ensuring all the ingredients are well-coasted in that delicious dressing.
Step 5: Serve or Chill
- This salad can be enjoyed right away, but it tastes even better after chilling in the refrigerator for about 30 minutes. This allows the flavors to meld together beautifully.
Notes
Nutrition
FAQs
1. Can I make this salad in advance?
Absolutely! Preparing it a day in advance allows the flavors to enhance as they mingle. Just store it in the fridge in an airtight container.
2. Is this recipe vegan?
Yes, this salad is fully plant-based and makes for a fantastic vegan meal option.
3. Can I freeze this salad?
While quinoa can be frozen, the vegetables may lose their crunchy texture. I recommend enjoying this fresh or within a few days of making it.
4. What’s the best way to serve this salad?
This salad is delightful either chilled or at room temperature, making it versatile for potlucks or barbecues.
5. Can I add fruit to this salad?
Definitely! Adding fruits like mandarin oranges or sliced strawberries can bring a sweet twist to the dish.
Conclusion
So there you have it, a delicious, quick, and healthy recipe for Asian Quinoa Salad that is sure to impress at any gathering. With its vibrant colors and delightful flavors, it’s not just a salad—it’s a bowl of goodness that keeps you feeling full and satisfied. This recipe embodies everything I love about cooking: the ability to create something healthy and flavorful without spending hours slaving away in the kitchen. Enjoy making this dish, and don’t forget to share it with friends and family! Happy cooking!
