Asian Quinoa Salad
By shahdan • February 20, 2022
4 servings
30 min
Easy
This salad is so flavourful and full of nutrient-dense ingredients. Quinoa is a great substitute for rice and is a great option for people with diabetes. Quinoa tends to be bland on its own, however adding it to a salad makes it more tasty and exciting. This salad can be a good introduction to quinoa, especially for people who don’t like it.
Serve this salad next to chicken, beef or salmon for a nutritious and filling meal, or just on its own as a complete vegetarian option. Omit the honey to keep it vegan, or replace it with maple syrup.
Ingredients
- 1/2 cup quinoa - كينوا
- 1 cup water - ماء
- 1/4 whole red cabbage (thinly sliced) - كرنب أحمر
- 1 large red pepper (diced) - فلفل أحمر
- 2 medium cucumber (diced) - خيار
- 2 medium carrots (diced) - جزر
- 2 medium spring onion (finely chopped) - بصلة خضراء
- 1/2 bunch coriander (choppped) - كزبرة
- 1 handful unsalted peanuts (toasted) - سوداني غير مملح
- DRESSING:
- 1/4 cup extra virgin olive oil - زيت الزيتون بكر
- 4 tablespoon soy sauce - صوص الصويا
- 2 tablespoon vinegar - خل
- 2 tablespoon sesame oil - زيت السمسم
- 1 tablespoon honey - عسل
- 2 large garlic cloves (minced) - فصوص ثوم
- 1 teaspoon fresh ginger (grated) - جنزبيل
Step by step
- To cook the quinoa, cover 1/2 cup of quinoa with 1 cup of water and bring to the boil.
- When it boils, lower heat to a minimum and leave to cook uncovered until water is absorbed.
- Turn off heat and cover for 10 minutes.
- Fluff up the quinoa with a fork and leave it to cool before adding it to salad.
- Place cooled quinoa in salad bowl and add all veggies.
- Mix dressing ingredients in a small jar and add the desired quantity to the salad.
- Add toasted peanuts and transfer to serving dish.
- For best results, refrigerate for a few hours before serving.
Share RECIPE
Leave a comment