Asian Quinoa Salad
by PRACHI AGARWAL

A delicious salad that features a wonderful balance of flavours and textures and health too. It has protein and fiber rich quiona and edamame, an excellent source of protein, iron, and calcium. In the dressing the flavours of soy sauce, ginger, chilli powder and sesame seeds and sesame oil merge beautifully with the fresh flavour of coriander and spring onions.

This recipe has been viewed 14370 times

Asian Quinoa Salad recipe - How to make Asian Quinoa Salad

1 cup quiona
2 cups water
1/4 tsp salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red capsicum , chopped
1/2 cup shredded carrot
1 cup diced cucumber

For The Dressing
1/4 cup soy sauce
1 tbsp sesame (til) oil
1 tbsp rice (chawal)
2 tbsp chopped spring onions
1/4 cup chopped coriander (dhania)
1 tbsp sesame seeds (til)
1/4 tsp grated ginger (adrak)
1/8 tsp dry red chilli flakes (paprika)
salt and to taste

Method

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 the flame and fluff with a fork.
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
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.
Pour the dressing over the quinoa salad and stir to combine.
Serve immediately.