asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

DSC_7183

asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
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

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice 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

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 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.

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One Response to “asian quinoa salad”

  1. Liz October 28, 2014 at 7:20 pm #

    This salad sounds really good to me. Thank you.

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