©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Asian Quinoa Salad

I made this yummy Quinoa salad on Monday night.  This is from Two Peas & Their Pod.

1 cup quinoa, cooked to package instructions and then cooled
2 cups water
1 cup thinly sliced red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup English cucumber, diced

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

 Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

 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.

Pour the dressing over the quinoa salad and stir to combine.  As with all these kinds of salads, I portion it out into small gladware containers.

This was good, but when I make it again, I am leaving out the Cilantro.  It is just to overpowering for my tastes.

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