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Crunchy Asian Quinoa Salad

Crunchy Asian Quinoa Salad
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Crunchy Asian Quinoa Salad is a vibrant and nutritious dish that combines hearty quinoa with an array of colorful vegetables, creating a delightful symphony of flavors and textures. Perfect for a refreshing meal or as a side dish, this salad is not only visually appealing but also packed with protein and fiber, making it a healthy choice. With its crunchy elements like red cabbage, carrots, and bell peppers, paired with the zesty dressing, this salad will invigorate your palate while leaving you feeling satisfied. Easy to prepare and great for meal prep, it’s the ideal addition to any lunch or dinner table.

Ingredients

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  • 1 cup uncooked quinoa
  • 1 cup shredded red cabbage
  • 2 shredded carrots
  • 1 julienned orange bell pepper
  • 1 julienned jalapeño (seeds removed if desired)
  • 1/2 cup shelled edamame
  • 1 cup chopped snow peas
  • 1/2 cup chopped cilantro
  • 2 1/2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger, grated
  • 1 tbsp lime juice
  • 2 tbsp honey (or agave syrup)
  • 1/2 tsp salt
  • Sesame seeds (for garnish)

Instructions

  1. Rinse and cook quinoa in a medium saucepan with two cups of water. Bring to a boil, cover, and simmer for about 15 minutes until fluffy.
  2. While quinoa cooks, prepare vegetables: shred cabbage and carrots, julienne bell pepper and jalapeño, chop snow peas and cilantro.
  3. In a small bowl or jar, whisk together olive oil, soy sauce, rice vinegar, sesame oil, ginger, lime juice, and honey until blended.
  4. In a large mixing bowl, combine cooled quinoa with all the prepared veggies.
  5. Drizzle dressing over the salad and toss gently to combine. Adjust seasoning with salt if needed.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Find it online: https://isabellacooks.com/crunchy-asian-quinoa-salad/