Asian Dressing Quinoa Salad (Printer-Friendly)
Quinoa with edamame, bell pepper, cabbage and zesty Asian dressing; light, nutritious, ready in 35 minutes.
# What You'll Need:
→ Grains
01 - 1 cup (180 g) uncooked quinoa
02 - 2 cups (480 ml) water
→ Vegetables
03 - 1 cup (150 g) shelled edamame, thawed if frozen
04 - 1 cup (125 g) julienned carrots
05 - 1 red bell pepper, thinly sliced
06 - 2 spring onions, sliced
07 - 1 cup (30 g) shredded red cabbage
08 - 1/2 cup (20 g) fresh cilantro, chopped
→ Asian Dressing
09 - 3 tbsp (45 ml) soy sauce (use tamari for gluten-free)
10 - 2 tbsp (30 ml) rice vinegar
11 - 1 tbsp (15 ml) toasted sesame oil
12 - 1 tbsp (15 ml) honey or maple syrup
13 - 1 tsp fresh ginger, grated
14 - 1 garlic clove, finely minced
15 - 1 tsp sriracha (optional, for heat)
16 - Juice of 1 lime
→ Toppings
17 - 2 tbsp (15 g) roasted unsalted peanuts, chopped
18 - 2 tbsp (15 g) toasted sesame seeds
# How to Make It:
01 - Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve to remove the natural bitter coating.
02 - In a medium saucepan, combine the rinsed quinoa and water. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 12 to 15 minutes until all liquid is fully absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff gently with a fork and set aside to cool completely.
03 - In a large mixing bowl, combine the shelled edamame, julienned carrots, thinly sliced red bell pepper, spring onions, shredded red cabbage, and chopped cilantro. Toss lightly to distribute evenly.
04 - In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, toasted sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, sriracha if using, and fresh lime juice until smooth and well emulsified.
05 - Add the cooled quinoa to the prepared vegetable mixture. Pour the dressing over the top and toss thoroughly until every component is evenly coated with the dressing.
06 - Transfer the dressed salad to a serving platter or bowl. Sprinkle with the chopped roasted peanuts and toasted sesame seeds. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld before serving.
# Expert Advice:
01 -
- The dressing hits every note, salty, sweet, tangy, and a little spicy, and it clings to every grain of quinoa like it was meant to be there.
- It holds up beautifully in the fridge for days without getting soggy, which makes it the rare salad that actually tastes better as leftovers.
02 -
- Warm quinoa will soak up the dressing differently than cooled quinoa, so let it come to room temperature before mixing for the best texture and flavor distribution.
- Do not dress the salad and then wait overnight to add the peanuts, they will lose their crunch entirely and the whole dish will feel flat.
03 -
- Toast your sesame seeds in a dry skillet for two minutes until golden and fragrant, it takes almost no effort and the flavor upgrade is enormous.
- Double the dressing and keep the extra in a jar in the fridge for up to a week, it works wonders on plain rice, steamed broccoli, or even a quick cucumber salad.