Can I tell you how easy to prepare & tasty this salad is! I love the flavor of sesame oil, is that silly or is it just me? One reason to love Pinterest is because it helps you find so many tasty recipes! I am thankful I found this one here.
I make this somewhat on a regular basis now. I enjoy eating it by itself as a salad for lunch or making it a side dish like I did for the salmon recipe I posted last week.
It is so flexible too, in the past I have changed the grain that I use so if you don’t have any quinoa on hand it is equally tasty with hulled barley and brown rice.
Just about any vegetable, you like is good in it as well. It is great with zucchini, mushrooms, celery, asparagus, broccoli….. it is a great recipe if you have a hodgepodge of miscellaneous vegetables you need used up that are in the fridge! So don’t go out and buy these specific veggies if you have a handful of others that need to be used up USE them!
Dressing (which is really what makes the salad in my opinion!):
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
Salad (remember it is completely customizable):
Isn’t this so pretty and colorful!
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
5. Can be served cold or at room temperature.
Voila, the finished product!