My Favourite Quinoa Salad
A colourful quinoa salad with crunchy vegetables, edamame, a garlic-ginger dressing and crushed wasabi peas. Toasting the quinoa adds a nutty flavour.
By Cookin' Kitchen
- Total: 1 hour 35 minutes
- Servings: 10 servings
Recipe
My Favourite Quinoa Salad
A colourful quinoa salad with crunchy vegetables, edamame, a garlic-ginger dressing and crushed wasabi peas. Toasting the quinoa adds a nutty flavour.
Cookin' · https://cookin.club/recipes/my-favourite-quinoa-salad
- Prep
- 20 minutes
- Cook
- 35 minutes
- Rest
- 40 minutes
- Total
- 1 hour 35 minutes
- Servings
- 10
Ingredients
For 10 servings
Quinoa
Salad
Dressing
Garnishes
Equipment
- Oven
- Baking tray
- Fine-mesh sieve or strainer
- Medium saucepan with lid
- Fork
- Jar
- Large bowl
- Serving platter or individual bowls
Instructions
Cook the quinoa
Step 1: For extra flavour, preheat the oven to 200°C/390°F (180°C fan). Spread the quinoa on a tray and bake for 15 minutes, stirring halfway, until lightly browned and nutty-smelling.
Step 2: Transfer the quinoa to a fine-mesh sieve or strainer. Rinse under running water for 10 seconds, then shake off the excess water well.
Step 3: Scrape the quinoa into a medium saucepan and add the water. Cover with a lid and bring to a simmer over medium heat. Lower the heat and simmer for 15 minutes, or until all the water is absorbed. Tilt the pot to check.
Step 4: Remove the saucepan from the heat, keeping the lid on, and let the quinoa rest for 10 minutes.
Step 5: Remove the lid and fluff the quinoa with a fork. Let it cool completely before using. To cool it faster, spread it on a tray.
Salad
Step 6: Place the dressing ingredients in a jar and shake well.
Step 7: Place the cooled quinoa in a large bowl and add all the salad ingredients. Pour over the dressing and toss very well.
Step 8: Transfer the salad to a large serving platter or individual bowls. Sprinkle generously with crushed wasabi peas and sesame seeds.
Notes
Ingredient notes
Any colour of quinoa works. Tri-colour quinoa combines white, red and black varieties.
For Lebanese cucumbers, leave the peel on and scrape out the watery seeds. For English or Telegraph cucumbers, use about 20 cm (8 inches), peel them and leave the seeds in.
Use light or all-purpose soy sauce, not dark or sweet soy sauce. Use toasted sesame oil for a stronger sesame flavour.
For a mirin substitute, use 1/2 teaspoon sugar, 1 tablespoon extra rice wine vinegar and 1/2 tablespoon extra mayonnaise. Mayonnaise can also be replaced with the same amount of oil.
If making the salad ahead, keep the dressing and garnishes separate. The salad keeps until the next day; toss it well and serve at room temperature. It will soften and become more slaw-like.
Nutrition per serving
- Calories
- 177 kcal
- Fat
- 10 g
- Saturated fat
- 1 g
- Carbohydrates
- 18 g
- Sugar
- 4 g
- Fiber
- 3 g
- Protein
- 5 g
- Sodium
- 495 mg
- Cholesterol
- 1 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This colourful quinoa salad combines red cabbage, carrot, cucumber, tomatoes, edamame and fresh herbs with a garlic-ginger dressing. Crushed wasabi peas and toasted sesame seeds add a crunchy finish.
Toast the quinoa before cooking for a nutty flavour, then let it cool completely before tossing it with the vegetables and dressing. Serve it as a meal or as a side salad.
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