Description
A vibrant and refreshing salad featuring quinoa and a medley of colorful fresh vegetables, dressed with a zingy lime and sesame dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 red bell pepper, diced
- 1 cup edamame, shelled
- 1/2 cup cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, chopped (optional)
- 1/4 cup sesame seeds
- 1/4 cup lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water, bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and let simmer for 15 minutes.
- While quinoa cooks, in a large mixing bowl, shred the red cabbage, grate the carrots, and dice the red bell pepper, cucumber, and edamame. Add fresh cilantro and green onions to the bowl.
- In a small bowl, whisk together the lime juice, soy sauce, maple syrup, sesame oil, ginger, garlic, salt, and pepper.
- Once quinoa is cooled, mix it with the prepared vegetables and drizzle the dressing over. Toss gently to combine.
- Sprinkle with chopped peanuts and sesame seeds, if desired before serving.
- Refrigerate the salad for 30 minutes before enjoying it to enhance flavors.
Notes
Rinse quinoa thoroughly to prevent bitterness. Allow it to cool properly before mixing for best texture. Adjust dressing to preference for sweetness and acidity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg