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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prepare vegetables: Grate and chop all vegetables while quinoa cooks.
- Make dressing: In a jar, whisk together olive oil, sesame oil, soy sauce, rice vinegar, and grated ginger.
- Combine ingredients: In a large bowl, mix cooled quinoa with vegetables and dressing. Toss well to combine.
- 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