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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Combine ingredients: Once quinoa is cool, transfer to a large bowl. Add prepared vegetables and pour dressing over everything. Toss well.
- Season & Serve: Taste and adjust seasoning if needed; top with chopped cashews before serving.
- 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