Asian Dressing Quinoa Salad (Printable)
Fluffy quinoa, crisp vegetables and a tangy Asian-style dressing for a bright, quick lunch or colorful side.
# What You'll Need:
→ Salad Base
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - 1 cup shredded purple cabbage
04 - 1 cup shredded carrots
05 - 1 red bell pepper, thinly sliced
06 - 1 cup shelled and cooked edamame
07 - 3 green onions, thinly sliced
08 - 1/4 cup chopped fresh cilantro
09 - 1/4 cup roasted peanuts or cashews, roughly chopped (optional)
→ Asian Dressing
10 - 3 tablespoons tamari (gluten-free soy sauce)
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon freshly grated ginger
16 - 1 garlic clove, finely minced
17 - 1 teaspoon sriracha or chili sauce (optional)
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Rinse quinoa thoroughly under cold water to remove bitterness. Combine quinoa and water in a medium saucepan and bring to a rolling boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes until all liquid is absorbed and grains are tender. Fluff with a fork and allow to cool completely to room temperature.
02 - While the quinoa cools, shred the purple cabbage and carrots into thin strips. Slice the red bell pepper into thin strips and green onions into thin rounds. Ensure edamame is shelled and cooked if starting from frozen.
03 - In a small bowl or mason jar, combine tamari, rice vinegar, toasted sesame oil, honey or maple syrup, lime juice, grated ginger, minced garlic, sriracha, salt, and pepper. Whisk vigorously until fully emulsified. Taste and adjust seasoning as desired.
04 - In a large mixing bowl, combine the cooled quinoa, shredded cabbage, shredded carrots, sliced bell pepper, edamame, green onions, and fresh cilantro. Pour the dressing over the top and toss thoroughly until every component is evenly coated.
05 - Scatter chopped peanuts or cashews over the salad if desired. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together for a more developed taste.
# Expert Advice:
01 -
- The dressing comes together in about sixty seconds and tastes like something you would pay fourteen dollars for at a trendy lunch spot.
- It holds up beautifully in the fridge for days without getting soggy, which means you actually have something to look forward to on a Wednesday afternoon.
02 -
- Skipping the quinoa rinse is the fastest way to ruin this salad because the natural coating called saponin will make every bite taste oddly bitter and soapy.
- Adding the nuts too early turns them from a delightful crunchy topping into something soft and forgettable, so always wait until the last possible moment.
03 -
- Grate the ginger directly into the dressing using a microplane so the fibers break down completely and you get maximum flavor without stringy bits caught in your teeth.
- Toasting the peanuts or cashews in a dry skillet for two minutes before chopping them unlocks a depth of flavor that raw nuts simply cannot match.