Q is for Quinoa

This Asian Quinoa Salad is a healthy, delicious way to Eat a Rainbow.  

Q is for Quinoa....

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the letter or contains a main ingredient that begins with the letter.  This week's letter is Q.

Let's see what everyone brought to the table today......

• A Day in the Life on the Farm: Asian Quinoa Salad 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco  
• Food Lust People Love: Cointreau Glazed Orange Quick Bread 
• Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
• Palatable Pastime: Quebecoise Pommes Persillade 
• Culinary Cam: Quesabirria Tacos 
• Magical Ingredients: Queso Paratha
• Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal 
• A Messy Kitchen: Quinoa Crunch Bars
• Mayuri’s Jikoni: Quinoa Paniyaram
• Blogghetti: Sheet Pan Quesadillas 
• Karen’s Kitchen Stories: Whole Wheat Quinoa Bread

I served this salad as a side to sticky chicken.  Stay tuned for that recipe but this salad is delicious and filling enough to serve as a vegan main course.

Salads, Vegetable Sides, Quinoa

Salads

Asian

Yield: 4 main course or 8 side courses

Author: Wendy Klik

Asian Quinoa Salad

This Asian Quinoa Salad is a healthy, delicious way to Eat a Rainbow.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 c. quinoa
• 2 c. water
• pinch of salt
• 1 c. chopped red cabbage
• 1 c. frozen, shelled edamame, thawed
• 1 red bell pepper, seeded and diced
• 1 carrot, shredded
• 1 cucumber, seeded and diced
• 1/4 c. soy sauce
• 1 T. sesame oil
• 1 T. seasoned rice wine vinegar
• 1 scallion, white and light green part, minced
• 1 T. sesame seeds
• 1/4 t. ginger paste
• pinch of crused red pepper flakes

Instructions

1. Combine the quinoa with the water and salt in a saucepan and bring to a boil over medium-high heat. Let cook for 5 minutes, then reduce heat to low and simmer until water is absorbed, about 15 minutes.
2. Fluff the quinoa with a fork and place into a large bowl with the cabbage, edamame, red bell pepper, carrots, and cucumber.
3. Whisk together the soy sauce, sesame oil, vinegar, scallion, sesame seeds, ginger and crushed red pepper.
4. Pour over the quinoa mixture and toss to coat.

Notes

Adapted from a recipe found at Two Peas & Their Pod

Nutrition Facts

Calories

285.73

Fat (grams)

8.75 g

Sat. Fat (grams)

1 g

Carbs (grams)

40.35 g

Fiber (grams)

7.01 g

Net carbs

33.35 g

Sugar (grams)

5.18 g

Protein (grams)

12.68 g

Sodium (milligrams)

848.25 mg

Cholesterol (grams)

0 mg

Similar Recipes

Mediterranean Quinoa Salad

Lemongrass Meatballs and Quinoa Bowl

Asian Rice Salad with Matcha Ginger Dressing

https://adayinthelifeonthefarm.blogspot.com/2024/08/q-is-for-quinoa.html

Property of A Day in the Life on the Farm