Description
A bright, fast, and satisfying salad featuring nutty quinoa, crisp vegetables, and a tangy sesame-soy dressing.
Ingredients
- 1 cup quinoa (white or mixed), rinsed well
- 2 cups water
- 1 cup chopped cabbage (green or mix red + green)
- 1 cup sliced bell peppers (any color), thinly sliced
- 1 cup shredded carrots (or matchstick-cut)
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped cilantro (optional or sub parsley)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (toasted sesame oil for stronger flavor)
- 1 tablespoon honey (or maple syrup for vegan)
- Salt and pepper to taste
- Optional toppings: sesame seeds, crushed peanuts, or chopped cashews
Instructions
- Rinse the quinoa under cold water in a fine sieve until the water runs clear.
- Combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes; then fluff with a fork.
- While quinoa cools, chop the cabbage, slice the bell peppers, shred the carrots, and chop green onions and cilantro.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and a pinch of salt and pepper until the dressing is slightly emulsified.
- Add cooled quinoa to the bowl with vegetables. Pour the dressing over the salad and toss gently until evenly coated.
- Taste and correct seasoning with salt, pepper, or an extra splash of soy sauce.
- Serve chilled or at room temperature, sprinkled with sesame seeds or crushed peanuts before serving.
Notes
For nuttier flavor, toast the rinsed quinoa in a teaspoon of oil before adding water. Store dressing separately to maintain salad crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Asian