Asian Dressing Quinoa Salad (Printable)
Quinoa, edamame, crisp veggies and a zesty Asian dressing—bright, protein-packed, ready in 35 minutes.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup shelled edamame, thawed if frozen
04 - 1 cup julienned carrots
05 - 1 red bell pepper, thinly sliced
06 - 2 spring onions, sliced
07 - 1 cup shredded red cabbage
08 - 1/2 cup fresh cilantro, chopped
→ Asian Dressing
09 - 3 tablespoons soy sauce (use tamari for gluten-free)
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon fresh ginger, grated
14 - 1 garlic clove, finely minced
15 - 1 teaspoon sriracha (optional)
16 - Juice of 1 lime
→ Toppings
17 - 2 tablespoons roasted unsalted peanuts, chopped
18 - 2 tablespoons toasted sesame seeds
# Directions:
01 - Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water to remove the natural bitter coating.
02 - Combine the rinsed quinoa and water in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to a gentle simmer. Cover with a lid and cook for 12 to 15 minutes until all liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool to room temperature.
03 - In a large mixing bowl, combine the shelled edamame, julienned carrots, sliced red bell pepper, spring onions, shredded red cabbage, and chopped cilantro.
04 - In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, sriracha, and fresh lime juice until smooth and well emulsified.
05 - Add the cooled quinoa to the prepared vegetables. Pour the dressing over the top and toss gently until every component is evenly coated.
06 - Transfer the salad to a serving platter or individual bowls. Sprinkle generously with chopped roasted peanuts and toasted sesame seeds. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing is so good you will want to double it and drizzle it on everything from roasted broccoli to plain rice.
- It holds up beautifully in the fridge, making it the rare salad that actually tastes better on day two.
02 -
- Unrinsed quinoa tastes soapy and bitter, and no amount of dressing can mask that mistake once it is cooked.
- Adding the dressing while the quinoa is still warm helps it absorb flavor more deeply than waiting until everything is cold.
03 -
- Toasting sesame seeds in a dry skillet for two minutes transforms them from bland to fragrant and is worth every extra second.
- Make the dressing in a jar with a tight lid so you can shake it clean and store any leftover dressing right in the same container.