Asian Quinoa Power Salad
Sep 14, 2016 in dairy-free, dinner, dinner in 30, epicurious, salads, taste, vegan, vegetarian, watch, asian. Read the original on: Simply Quinoa
When it comes to making salads, the more color the better in my opinion. Not only do you get a wider range of nutrients when you eat (naturally) colorful foods, but they are also more appealing and appetizing to your brain.
So today we’re getting all sorts of colorful with this Asian Quinoa Power Salad!
It’s day 3 of #saladweek and this time, rather than sharing another leafy green salad, I wanted to give you a protein-packed, quinoa power salad that is packed flavor and nutrient-rich veggies.
It’s all about quinoa today my friends! The last quinoa salad that I shared was my Summer Squash + Zucchini Quinoa Salad, and that was back in July, so we’re long overdue.
This time around, we’re keeping it fairly season-neutral, meaning you can find the veggies inside this salad pretty much all year round. And since this is an Asian-inspired salad and all, we’re keeping the veggies to classic ingredients you find in a lot of Asian cooking.
The base of course is quinoa, which we already know is packed with protein and fiber. And for our add-ins we’re going with frozen edamame which amps up the protein content even more, along with some finely sliced carrots, shredded red cabbage, green onions, cilantro and some kimchi (gotta get that good bacteria in where we can!).
The kimchi might be the only odd duck in the bunch, but I promise, with the slight spice and subtle tang, it helps make the salad much more flavorful.
You might have already seen the dressing because I shared it on Sunday in my “How to Make Tahini Dressing†post and video, but I’ll give you a quick overview of what we’re working with.
We start with tahini (duh) and then it’s simply just miso, fresh ginger, sriracha sauce, some lime juice and a bit of water. Just mix until smooth, drizzle it over your salad, toss to combine and DONE. Seriously, don’t you just love when meals come together like this?!
So what do you need to make this? 10 ingredients, 10 minutes, one bowl. Oh and a big appetite because it tastes so good it’s hard to stop eating it 
Plus, you can also totally make a big batch of this salad at the beginning of the week and then enjoy it for lunches (or dinners) all week long. And if you wanted to bulk it up even more, you could serve it over some leafy greens for even more good-for-you nutrients.
Your turn…
What type of quinoa salad should I make next? Let me know if there are any you’ve been wanting to see and I’ll make it happen!
xo Alyssa
Asian Quinoa Power Salad
Prep time
10 mins
Total time
10 mins
Author: Alyssa Rimmer
Serves: 4
Ingredients
- 3 cups cooked quinoa (from 1 cup uncooked)
- 1 cup frozen edamame, thawed
- 1 cup thinly sliced carrots
- 1 cup shredded red cabbage or finely chopped kale
- ½ cup thinly sliced green onions
- ½ cup chopped kimchi (optional)
- â…“ cup cilantro
- 1 batch Ginger-Miso Dressing
Instructions
- Add all the salad ingredients to a large bowl. Pour the dressing over the salad and toss to combine. Serve immediately.
Nutrition Information
Calories: 319 Fat: 12.3 Carbohydrates: 43 Sugar: 4.8 Sodium: 249 Protein: 13.1
3.5.3208
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The post Asian Quinoa Power Salad appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
Simply Quinoa, Alyssa Rimmer
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.
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