Make-Ahead Asian Quinoa Salad

This Make-Ahead Asian Quinoa Salad is a delightful and nutritious meal prep solution. Perfect for busy weekdays, this salad is not only easy to prepare but also packed with vibrant flavors and textures. You can whip it up on the weekend and enjoy healthy lunches for days. Whether you’re hosting a gathering or simply looking to enhance your lunch routine, this salad shines in any setting.

Why You’ll Love This Recipe

• Quick Preparation: With just 25 minutes total time, you can have a delicious meal ready in no time.
• Meal Prep Friendly: This salad stores well in the fridge for up to 5 days, making it ideal for weekly meal planning.
• Nutritious Ingredients: Packed with veggies and protein-rich quinoa, it’s a wholesome choice that fuels your day.
• Versatile Flavor Profile: The combination of sesame oil and ginger creates a uniquely satisfying taste that everyone will love.
• Customizable: Feel free to swap in your favorite vegetables or nuts for a personal twist!

Tools and Preparation

To make this Make-Ahead Asian Quinoa Salad, you’ll need some essential tools that make preparation easier and more efficient.

Essential Tools and Equipment

• A small pot
• Fine mesh strainer
• Large mixing bowl
• Small jar or container (for dressing)
• Grater (for ginger)
• Knife and cutting board

Importance of Each Tool

• Small pot: Ideal for cooking quinoa evenly and effectively.
• Fine mesh strainer: Helps remove excess water from quinoa, ensuring the perfect texture.
• Large mixing bowl: Provides ample space for combining all ingredients without mess.

Ingredients

Base Ingredients

• 3/4 cup quinoa, dry
• 2 cups cabbage, shredded
• 2 carrots, shredded
• 1 cup snow peas, thinly sliced
• 1 green onion, thinly sliced
• 1/4 cup cilantro, chopped

Dressing Ingredients

• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce, tamari, or coconut aminos
• 1 tablespoon rice vinegar
• 1/2” inch ginger root, grated

For Garnish

• 2 tablespoons fresh parsley, finely chopped

This make-ahead Asian quinoa salad is a quick and easy meal prep idea that you can easily store in the fridge for up to 5 days! Whip it up on the weekend and you will have healthy lunches for days to come.

How to Make Make-Ahead Asian Quinoa Salad

Step 1: Cook the Quinoa

In a small pot, combine 3/4 cup quinoa with 3 cups water. Bring to a boil. Reduce to a simmer and cook for 12–15 minutes until quinoa is done. Once cooked:
1. Use a fine mesh strainer to discard all of the water.
2. Run the quinoa under cold water to cool immediately. Set aside.

Step 2: Prepare Vegetables and Dressing

While the quinoa is cooking:
1. Grate and chop all of the vegetables.
2. In a small jar or container, combine all dressing ingredients (3 tablespoons olive oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and grated ginger).
3. Whisk until well combined. Set aside.

Step 3: Combine All Ingredients

Once the quinoa has cooled completely:
1. In a large bowl, combine the cooled quinoa with all prepared vegetables.
2. Pour dressing over the mixture.
3. Toss well to combine all ingredients evenly.

Step 4: Final Touches

Season to taste as desired. Top with roughly chopped cashews before serving.

Step 5: Storage Options

The salad can be eaten immediately or stored in an air-tight container in the fridge for up to 5 days. Enjoy your healthy meals throughout the week!

How to Serve Make-Ahead Asian Quinoa Salad

Serving your Make-Ahead Asian Quinoa Salad can elevate your meal experience while keeping it healthy and delicious. Here are some creative serving suggestions that will enhance this vibrant dish.

Bowl Style

• Layered Bowls: Create a layered bowl with quinoa at the base, topped with shredded cabbage, carrots, and a sprinkle of cashews.
• Mason Jar Salads: Pack the salad in mason jars for easy grab-and-go lunches. Keep the dressing separate until ready to eat.

Wraps

• Lettuce Wraps: Use large lettuce leaves to wrap portions of the salad for a fresh, crunchy bite.
• Tortilla Wraps: Spread the salad on whole wheat tortillas, roll them up, and slice into pinwheels for a fun appetizer.

Toppings

• Extra Crunch: Add crispy fried onions or additional chopped nuts on top for an extra crunch.
• Avocado Slices: Serve with creamy slices of avocado to enhance flavor and texture.

How to Perfect Make-Ahead Asian Quinoa Salad

To ensure your Make-Ahead Asian Quinoa Salad turns out perfectly every time, consider these helpful tips.

• Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor and nutrition.
• Chill Before Serving: Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.
• Adjust Seasoning: Taste and adjust seasonings after mixing in the dressing; add more soy sauce or vinegar if needed.
• Storage Tips: Store in an airtight container to maintain freshness. The salad can last up to 5 days in the fridge.

Best Side Dishes for Make-Ahead Asian Quinoa Salad

Pairing side dishes with your Make-Ahead Asian Quinoa Salad can create a well-rounded meal. Here are some great options that complement its flavors.

1. Edamame: Lightly salted steamed edamame adds protein and enhances the Asian theme.
2. Spring Rolls: Fresh vegetable spring rolls provide a crunchy, refreshing side that pairs perfectly with quinoa salad.
3. Miso Soup: A warm bowl of miso soup offers a comforting contrast to the cool salad.
4. Cucumber Salad: A light cucumber salad dressed in rice vinegar is a refreshing addition that balances flavors well.
5. Steamed Broccoli: Simple steamed broccoli adds nutrients and color to your meal without overpowering it.
6. Roasted Sweet Potatoes: Sweet potatoes roasted with sesame oil bring sweetness that contrasts nicely with the savory quinoa salad.

Common Mistakes to Avoid

When making Make-Ahead Asian Quinoa Salad, it’s easy to overlook some important steps. Here are common mistakes and how to avoid them.

• Overcooking the quinoa: Cooking quinoa for too long can make it mushy. Keep an eye on it and cook for 12-15 minutes as suggested for the best texture.
• Not cooling the quinoa properly: If you don’t cool the quinoa quickly, it can become gummy. Rinse it under cold water immediately after cooking to prevent this.
• Skipping the dressing preparation: Mixing the dressing in advance enhances flavor. Always prepare your dressing before combining it with the salad ingredients.
• Ignoring seasoning adjustments: Taste before serving! You might want more soy sauce or vinegar for extra flavor, so adjust according to your preference.
• Using stale ingredients: Fresh vegetables make a big difference. Ensure your cabbage, carrots, and herbs are fresh for the best taste and crunch in your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to keep the salad fresh.
• The salad lasts up to 5 days in the fridge.
• Keep cashews separate until serving to maintain their crunchiness.

Freezing Make-Ahead Asian Quinoa Salad

• This salad is not suitable for freezing as it can affect the texture of the vegetables.
• For best results, prepare only what you will eat within 5 days.

Reheating Make-Ahead Asian Quinoa Salad

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes until warm.
• Microwave: Place salad in a microwave-safe bowl. Heat on medium power in 30-second increments, stirring between each until warmed through.
• Stovetop: Heat a non-stick skillet over medium heat. Add salad and stir occasionally until warmed, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions about Make-Ahead Asian Quinoa Salad that may help you with preparation and storage.

Can I customize my Make-Ahead Asian Quinoa Salad?

Yes! Feel free to add proteins like chicken or tofu, or swap out veggies based on what you have on hand.

How should I serve Make-Ahead Asian Quinoa Salad?

Serve chilled or at room temperature. It makes a great side dish or a light lunch option!

How long does Make-Ahead Asian Quinoa Salad last?

The salad can be stored in the refrigerator for up to 5 days when kept in an airtight container.

Can I use different dressings for this salad?

Absolutely! While sesame oil and soy sauce give it an Asian flair, you can experiment with other dressings like tahini or lemon vinaigrette for variety.

Final Thoughts

Make-Ahead Asian Quinoa Salad is not only quick and easy but also versatile. You can customize it with your favorite vegetables or proteins, making it suitable for various diets. It’s an excellent meal prep option that ensures you have healthy lunches ready throughout the week. Give this recipe a try, and enjoy its fresh flavors!

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Make-Ahead Asian Quinoa Salad

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• Author: Alexia
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Make-Ahead Asian Quinoa Salad is a vibrant, nutritious dish that’s perfect for busy weekdays. Packed with colorful vegetables and protein-rich quinoa, this salad is not only quick to prepare but also stores well in the fridge for up to five days. With a delightful dressing that combines sesame oil and ginger, every bite bursts with flavor. Ideal for meal prep or as a side at gatherings, this salad offers versatility and freshness, making healthy eating enjoyable and effortless.

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Ingredients

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• 3/4 cup dry quinoa
• 2 cups shredded cabbage
• 2 shredded carrots
• 1 cup thinly sliced snow peas
• 1 green onion, thinly sliced
• 1/4 cup chopped cilantro
• Dressing: olive oil
• sesame oil
• soy sauce (or tamari)
• rice vinegar
• grated ginger

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Instructions

1. Cook quinoa: In a small pot, combine quinoa with water. Bring to a boil, reduce heat to simmer, and cook for 12-15 minutes until tender. Drain and cool under cold water.
2. Prepare vegetables: Grate and chop all vegetables while quinoa cooks.
3. Make dressing: In a jar, whisk together olive oil, sesame oil, soy sauce, rice vinegar, and grated ginger.
4. Combine ingredients: In a large bowl, mix cooled quinoa with vegetables and dressing. Toss well to combine.
5. Serve chilled or store in an airtight container in the fridge for up to five days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 220
• Sugar: 3g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg