Asian Quinoa Salad
Ingredients
Salad
- 2 cup water
- 1 cup quinoa, uncooked
- 1/4 teaspoon salt
- 1 cup chopped cabbage, red
- 1 cup edamame, shelled
- 1 medium bell pepper, red
- 1 medium carrot
- 1 medium cucumber
Dressing
- 1/4 cup soy sauce, low sodium
- 1 tablespoon sesame oil
- 1 tablespoon vinegar, rice wine
- 2 tablespoon green onion
- 1/4 cup cilantro
- 1 tablespoon sesame seeds
- 1/4 teaspoon ginger root, fresh
- 1/8 teaspoon red pepper/chili flakes
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Serve With
- 2 cup blueberries
Instructions
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- Place the quinoa in a large bowl and add the chopped cabbage, edamame, chopped red pepper, 1/2 cup shredded carrots, and 1 cup diced cucumber. Set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, chopped green onions, chopped cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
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Nutrition
Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 1212mg | Fiber: 9g | Sugar: 12g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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