Here’s what I’m having for lunch today. My version is very closely based on the recipe from Two Peas and Their Pod. This salad is super delicious, satisfying and sustaining.
Funny, up until this year I hated quinoa. It was bitter. Then my lovely neighbor, Marion, who is also a retired a Home Ec teacher, told me to rinse it. Et voila! I love quinoa… though I do still think it looks like tiny rolled up condoms.
This salad would be great topped with a few crunchy chow mein noodles or some chopped cashews.
I’ve added comments in the recipe indicating what changes I made. Let me know if you make this dish and how you riff on it.
Asian quinoa salad
1 cup quinoa
2 cups water
1 cup chopped red cabbage (I used green because that’s what I had, though red cabbage would look prettier)
1 cup shelled and cooked edamame (get a bag in your freezer section, already shelled. Let thaw in your salad bowl)
1 red bell pepper, chopped
1/2 cup shredded carrots (about 1 medium carrot)
1 cup diced cucumber
For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion (one very luscious green stalk plus the white part)
1/4 cup chopped cilantro (totally optional, I added, but found it did nothing for or against the dressing)
1 tablespoon sesame seeds (I toasted mine)
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes (I used about ½ teaspoon chili paste)
Salt and black pepper, to taste (I didn’t bother, soy sauce is salty enough)
1. Rinse your quinoa to remove the bitter coating. Add water and quinoa to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 -20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. 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.
4. Pour the dressing over the quinoa salad and stir to combine.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.