March 13, 2021
Soups and Salads
If you follow my recipe blog, you will notice that I love Asian flavors. If you like quinoa and Asian flavors, you will love this recipe. Enjoy!
1 cup quinoa
2 cups water
¼ tsp. salt
1 cup chopped red cabbage
1 cup snow pea pods, cut on bias
1 red bell pepper, chopped
½ cup shredded carrots
1 cup diced cucumber
¼ cup cilantro
3 scallions, chopped
¼ cup lite soy sauce or tamari sauce (low-sodium)
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. sesame seeds
¼ tsp. grated ginger
1/8 tsp. red pepper flakes
Salt & black pepper, to taste
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.
Place the quinoa in a large bowl and add the cabbage, snow pea pods, red pepper, carrots, and cucumber. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, ginger, red pepper flakes, salt and pepper.
Pour the dressing over the quinoa and stir to combine.
To make a gluten-free salad, make sure to use tamari sauce (not all soy sauce is gluten-free).
This salad is good served at room temperature or chilled.
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