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Healthy Recipe: The Easiest Asian Quinoa Salad You’ll Ever Make

This yummy, fun and super easy quinoa salad will spice up your lunch or dinner time. It is also happens to be vegan and vegetarian friendly.

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Haven’t done a recipe post in a while and this one might beat the rest in how E A S Y  it is to make. And not only is it super-duper simple to make, it is bright in both color and taste! Eating the rainbow has never been so yummy 🙂

Enjoy it! And please share with me when you try it yourself.

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No he hecho un post de receta por un tiempo y este podría superar al resto en cuanto a que tan S I M P L E  es de hacer. Y no solo es súper fácil de crear, sino que es colorida y deliciosa. Comer el arcoíris nunca ha sido tan agradable 🙂

¡Disfrútenla! Y por favor compartan conmigo cuando la prueben.

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[one_half]Blame it on Mei, Miami Lifestyle Blogger, Easy Asian Salad[/one_half][one_half_last]Blame it on Mei, Miami Lifestyle Blogger, Easy Asian Salad

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Asian Quinoa Salad
Serves 4
A yummy, fun and super simple quinoa salad to spice up your lunch or dinner time. Vegan and vegetarian friendly.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the salad
  1. • 1 cup quinoa
  2. • 2 cups water
  3. • ¼ teaspoon salt
  4. • 1 cup chopped red cabbage
  5. • 1 cup shelled and cooked edamame
  6. • 1 red bell pepper, chopped
  7. • ½ cup shredded carrots
  8. • 1 cup diced cucumber
For the dressing
  1. • ¼ cup lite soy sauce or Bragg Liquid Aminos (for vegan option)
  2. • 1 tablespoon sesame oil
  3. • 1 tablespoon rice wine vinegar
  4. • 2 tablespoons chopped green onion
  5. • ¼ cup chopped cilantro
  6. • 1 tablespoon sesame seeds
  7. • ¼ teaspoon grated ginger
  8. • 1/8 teaspoon red pepper flakes
  9. • Salt and black pepper, to taste (taste before adding salt, you might not need any)
Instructions
  1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes.
  2. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.
  3. Remove from heat and fluff with a fork.
  4. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
  5. 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.
  6. Pour the dressing over the quinoa salad and stir to combine.
Notes
  1. This salad is good served at room temperature or chilled.
Blame it on Mei | Miami Mom Blogger Mei Jorge https://www.blameitonmei.com/

 


 

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Blame it on Mei, Miami Lifestyle Blogger, Easy Asian Salad

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