Asian Quinoa and Vegetable Salad

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Asian Quinoa and Vegetable Salad

Salad

  • 11/2 cup quinoa (uncooked)
  • 3/4 tsp salt
  • 1 medium cucumber, seeded and cubed
  • 1/2 medium purple cabbage, sliced thinly
  • 3 carrots, ¼ inch slices
  • 3 celery stalks, ¼ inch slices
  • 4 green onions, thinly sliced
  • 3/4 cup cilantro, roughly chopped
  • 2 tbsp sesame seeds + some for garnish
  1. Soak quinoa for 15 minutes. Rinse well in a fine mesh strainer, until water runs clear and is not foamy. Bring 2¼ cups water and salt to a boil, add quinoa and reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and steam with lid on for an additional 5 minutes. Fluff with a fork.
  2. Combine quinoa with vegetables and sesame seeds.

 

    Dressing

    • 1 Zest & juice from 1 lemon
    • 1/2 inch fresh ginger, grated
    • 3/8 cup ¼ cup + 2 tablespoons rice vinegar
    • 3/8 cup ¼ cup + 2 tablespoons tamari (or soy sauce)
    • 11/2 tbsp honey
    • 1 pinch of cayenne
    • 1/4 cup sesame oil
    1. Whisk together lemon juice and zest, ginger, rice vinegar, honey and cayenne. Slowly whisk in sesame oil to emulsify. Dressing ingredients can also be combined in a blender.
    2. Stir dressing into quinoa and vegetables. Garnish with sesame seeds.