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Asian Quinoa Recipe

Asian Quinoa Recipe

Content Editor
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. 
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad
Cuisine asian
Servings 4
Calories 280 kcal

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

- 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.

Nutrition

Calories: 280kcalProtein: 13gFat: 9gSaturated Fat: 1gSodium: 987mgPotassium: 661mgFiber: 7gSugar: 4g
Keyword Asian Quinoa Recipe
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