Name: Asian Quinoa Salad
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 cup (176 g) quinoa, rinsed in a fine-mesh strainer; 2 tablespoons olive oil; 2 tablespoons rice vinegar; 1 tablespoon grated ginger (1- to 2-inch/2.5 to 5 cm piece); ½ cup (23 g) cilantro, chopped; ½ red bell pepper, diced small; 4 scallions, sliced thin; 1 tablespoon freshly squeezed orange juice; 2 tablespoons GF tamari wheat-free low-sodium soy sauce or GF soy sauce; 1 cup (150 g) cooked shelled edamame (green soybeans); 1½ teaspoons sesame oil; 2 cups (475 ml) water; 2 teaspoons honey

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

This hearty salad is a marriage of East and West. It combines nutrition-packed quinoa, native to South America and high in iron, fiber, and magnesium, with East Asian flavors as well as edamame which, like quinoa, is a complete protein, making the salad a self-contained meal.

Ingredients

1 cup (176 g) quinoa, rinsed in a fine-mesh strainer
2 cups (475

Method

Combine the rinsed quinoa and water in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes, until all of the liquid is absorbed. The quinoa should be translucent and soft but not mushy. Refrigerate until cooled.
To make the vinaigrette, combine the ginger, tamari, rice vinegar, olive oil, orange juice, honey, and sesame oil i

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Asian Quinoa Salad

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