Make-Ahead Asian Quinoa Salad

This Make-Ahead Asian Quinoa Salad is a delightful combination of flavors and textures, making it perfect for busy weekdays or casual gatherings. Bursting with freshness and crunch, this salad stands out as a healthy meal prep option that can be enjoyed all week long. Whether you need a quick lunch or a vibrant side dish, this recipe is versatile enough to suit any occasion.

Why You’ll Love This Recipe

• Quick Prep Time: You can whip up this salad in just 25 minutes, making it ideal for meal prepping.
• Healthy Ingredients: Packed with vegetables and quinoa, it’s a nutritious choice that fuels your body.
• Versatile: Enjoy it as a standalone meal or as a side dish at barbecues and potlucks.
• Flavorful Dressing: The homemade dressing adds a zingy touch that elevates the entire dish.
• Store for Days: This salad stays fresh in the fridge for up to 5 days, making it an excellent make-ahead option.

Tools and Preparation

Before diving into this delicious recipe, gather your essential tools. Having the right equipment will streamline your cooking process and ensure everything comes together perfectly.

Essential Tools and Equipment

• Pot
• Fine mesh strainer
• Large bowl
• Small jar or container (for dressing)
• Grater

Importance of Each Tool

• Pot: Essential for cooking quinoa evenly and achieving the perfect texture.
• Fine mesh strainer: Helps remove excess water from cooked quinoa for better flavor absorption.
• Large bowl: Provides ample space to mix all ingredients without spilling.
• Grater: Makes it easy to prepare ginger and other vegetables quickly.

Ingredients

Base Ingredients

• 3/4 cup quinoa, dry
• 2 cups cabbage, shredded
• 2 carrots, shredded
• 1 cup snow peas, thinly sliced
• 1 green onion, thinly sliced
• 1/4 cup cilantro, chopped

Dressing Ingredients

• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce, tamari, or coconut aminos
• 1 tablespoon rice vinegar
• 1/2 inch ginger root, grated

For Garnish

• 1/4 cup cashews, roughly chopped

How to Make Make-Ahead Asian Quinoa Salad

Step 1: Cook the Quinoa

In a small pot, combine the quinoa with 3 cups of water. Bring it to a boil. Once boiling, reduce to a simmer and cook for 12-15 minutes until the quinoa is tender. After cooking, use a fine mesh strainer to drain any excess water. Rinse the quinoa under cold water to cool it down quickly. Set aside.

Step 2: Prepare Vegetables and Dressing

While the quinoa cooks, prepare your vegetables. Grate and chop all of them as needed. In a small jar or container, combine all the dressing ingredients: olive oil, sesame oil, soy sauce (or tamari/coconut aminos), rice vinegar, and grated ginger. Whisk until well combined and set aside.

Step 3: Combine All Ingredients

Once the quinoa has cooled completely, transfer it to a large bowl. Add in all of your prepared vegetables. Pour the dressing over everything and toss well until combined.

Step 4: Season and Serve

Taste the salad and season as desired with extra salt or pepper if needed. Top with roughly chopped cashews just before serving for added crunch.

Step 5: Store

You can eat this salad immediately or store it in an airtight container in the fridge for up to 5 days. Enjoy!

How to Serve Make-Ahead Asian Quinoa Salad

This Make-Ahead Asian Quinoa Salad is not only delicious but also versatile. You can enjoy it in various ways to satisfy different tastes and preferences.

As a Standalone Meal

• A hearty meal: Serve the salad on its own for a filling lunch or dinner.
• Pack it for lunch: It’s perfect to take to work or school, providing healthy nutrients throughout the day.

As a Side Dish

• Accompany grilled meats: Pair it with chicken or fish for a refreshing side.
• Perfect with BBQ: It complements barbecued dishes, adding a fresh crunch.

In Lettuce Wraps

• Crisp lettuce wraps: Spoon the salad into large lettuce leaves for a fun and healthy wrap.
• Easy finger food: Great for parties as a light appetizer.

With Additional Proteins

• Add tofu: For extra protein, toss in some cubed tofu, making it more filling.
• Mix in chicken: Shredded rotisserie chicken can enhance the flavor and protein content.

How to Perfect Make-Ahead Asian Quinoa Salad

To ensure your Make-Ahead Asian Quinoa Salad turns out perfectly every time, consider these helpful tips.

• Rinse quinoa: Always rinse quinoa before cooking to remove its natural bitterness.
• Chill thoroughly: Allow the quinoa to cool completely before mixing with vegetables to maintain crispness.
• Experiment with veggies: Feel free to add other vegetables like bell peppers or cucumbers for extra crunch and color.
• Adjust dressing: Customize the dressing by adding more soy sauce or vinegar based on your taste preference.
• Store properly: Keep the salad in an airtight container in the fridge to maximize freshness.
• Garnish wisely: Top with fresh herbs just before serving to enhance flavor and presentation.

Best Side Dishes for Make-Ahead Asian Quinoa Salad

Pairing side dishes with your Make-Ahead Asian Quinoa Salad can elevate your meal experience. Here are some great options to consider.

1. Grilled Chicken Skewers: Juicy chicken skewers marinated in soy sauce complement the salad’s flavors beautifully.
2. Roasted Vegetables: A mix of colorful roasted veggies adds warmth and earthiness alongside the fresh salad.
3. Spring Rolls: Light and crispy spring rolls provide an excellent textural contrast while keeping it light.
4. Edamame Beans: Steamed edamame offers a healthy protein boost that pairs well with quinoa.
5. Miso Soup: A warm bowl of miso soup can round out your meal with comforting flavors.
6. Fruit Salad: A refreshing fruit salad can cleanse your palate and add a sweet note after the savory salad.

Common Mistakes to Avoid

When making your Make-Ahead Asian Quinoa Salad, avoiding common pitfalls can enhance your results.

• Not rinsing quinoa: Failing to rinse quinoa can lead to a bitter taste. Always rinse it under cold water before cooking to remove saponins.
• Overcooking the quinoa: Overcooked quinoa becomes mushy. Keep an eye on the cooking time; it should be fluffy and slightly chewy when done.
• Skipping the dressing: Neglecting to add dressing can result in a bland salad. Mix all the dressing ingredients well and coat the salad evenly for maximum flavor.
• Storing improperly: Using non-airtight containers can make your salad spoil quickly. Store in airtight containers to keep it fresh for up to 5 days.
• Ignoring seasoning: Failing to taste and adjust seasoning can leave your salad flat. Always season to your preference before serving.

Refrigerator Storage

• Store the Make-Ahead Asian Quinoa Salad in an airtight container.
• It will last in the refrigerator for up to 5 days.
• Ensure all components are mixed well before storing for optimal flavor.

Freezing Make-Ahead Asian Quinoa Salad

• Freezing is not recommended as the texture of vegetables may change upon thawing.
• However, if you must freeze, consider freezing just the quinoa and dressing separately from fresh vegetables.

Reheating Make-Ahead Asian Quinoa Salad

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes until warmed through.
• Microwave: Place salad in a microwave-safe dish. Heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: Add a splash of water or oil in a skillet over medium heat. Stir and warm for about 3-5 minutes until heated through.

Frequently Asked Questions

How long does the Make-Ahead Asian Quinoa Salad last?

The salad stays fresh in an airtight container in the refrigerator for up to 5 days.

Can I customize my Make-Ahead Asian Quinoa Salad?

Absolutely! Feel free to add protein like chicken or tofu, or swap out vegetables based on your preferences.

What can I serve with my Asian Quinoa Salad?

This salad pairs well with grilled meats or can be enjoyed as a standalone meal.

Is this salad gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari, this recipe is gluten-free.

Final Thoughts

The Make-Ahead Asian Quinoa Salad is an appealing option for busy individuals seeking healthy meal prep solutions. With its vibrant flavors and customizable ingredients, this salad is both versatile and satisfying. Try it out this weekend and enjoy delicious lunches throughout the week!

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Make-Ahead Asian Quinoa Salad

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• Author: Aileen
• Total Time: 25 minutes
• Yield: Approximately 4 servings 1x

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Description

Make-Ahead Asian Quinoa Salad is a refreshing and nutritious dish that effortlessly combines vibrant vegetables and protein-packed quinoa. This salad is perfect for busy weekdays or casual gatherings, as it can be prepared in just 25 minutes and stored in the fridge for up to five days. Bursting with flavor from a zesty homemade dressing, this versatile salad can stand alone as a filling meal, serve as a delightful side at BBQs, or even be transformed into crisp lettuce wraps. Packed with healthy ingredients like cabbage, carrots, and snow peas, this recipe ensures you enjoy both taste and nutrition throughout the week.

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Ingredients

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• 3/4 cup dry quinoa
• 2 cups shredded cabbage
• 2 shredded carrots
• 1 cup sliced snow peas
• 1 green onion, sliced
• 1/4 cup chopped cilantro
• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari/coconut aminos)
• 1 tablespoon rice vinegar
• 1/2 inch ginger root, grated
• 1/4 cup chopped cashews

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Instructions

1. Cook quinoa: In a pot, combine quinoa with 3 cups of water. Bring to a boil, then reduce heat to simmer for 12-15 minutes until tender. Drain excess water and rinse under cold water.
2. Prepare vegetables: While quinoa cooks, chop and grate all vegetables. In a jar, mix dressing ingredients: olive oil, sesame oil, soy sauce (or tamari/coconut aminos), rice vinegar, and grated ginger; whisk until combined.
3. Combine ingredients: Once quinoa is cool, transfer to a large bowl. Add prepared vegetables and pour dressing over everything. Toss well.
4. Season & Serve: Taste and adjust seasoning if needed; top with chopped cashews before serving.
5. Store: Keep in an airtight container in the fridge for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (approx. 200g)
• Calories: 250
• Sugar: 3g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg