Asian Dressing Quinoa Salad (Printer-friendly)
Fluffy quinoa with edamame, julienned vegetables and a zesty soy-sesame-lime dressing—light, gluten-free, vegetarian.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, uncooked
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 or 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, for heat
16 - juice of 1 lime
→ Toppings
17 - 2 tablespoons roasted unsalted peanuts, chopped
18 - 2 tablespoons toasted sesame seeds
# How-To Guide:
01 - Rinse the quinoa under cold running water using a fine-mesh sieve to remove excess starch.
02 - In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce to low heat, cover, and simmer for 12 to 15 minutes until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and allow to cool.
03 - In a large mixing bowl, add edamame, carrots, bell pepper, spring onions, red cabbage, and cilantro.
04 - In a small bowl, whisk together soy sauce or tamari, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, sriracha if using, and lime juice until the mixture is emulsified.
05 - Add cooled quinoa to the vegetables, pour the dressing over, and toss until all ingredients are evenly coated.
06 - Transfer the salad to a serving dish. Garnish with chopped peanuts and toasted sesame seeds. Serve immediately or refrigerate for 30 minutes to develop flavor.
# Expert Advice:
01 -
- The crunchy, colorful veggies stay crisp even after tossing with the dressing—so you can enjoy leftovers that aren’t soggy.
- The zingy, savory-sweet Asian dressing clings to every grain and makes every bite unexpectedly addictive.
02 -
- If you skip rinsing quinoa, it ends up oddly bitter and can ruin the salad.
- Dressing the salad while the quinoa is still slightly warm helps everything soak up the flavor better.
03 -
- Always taste the dressing before pouring—it’s your chance to adjust the zing or sweetness to match your mood or occasion.
- Mixing the chopped peanuts in just before serving keeps them from going soft and losing their crunch.