Sunday, July 27, 2014

Asian Quinoa

Fresh, crunchy veggies, with protein packed edamame and quinoa make for a delicious side dish or healthy vegetarian main dish.  This salad is served cold and is a perfect combination of all the tastiest Asian flavors.  I took some help from the store and bought a lot of the ingredients pre-shredded, but that is all up to you.  It comes together quickly and the leftovers are even more delicious!  It is a winner, my friends!  I served it with a teriyaki grilled salmon for a light and refreshing summer meal. Take it to your next summer BBQ and be the hot of the party!  I hope you enjoy it as much as my family did!

Happy Cooking!

Asian Quinoa
recipe adapted from

1 cup quinoa
2 cups of water
1/4 tsp salt

1 cup chopped red cabbage
1 cup of shelled and cooked edamame
1 re bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber
2 T chopped green onion

1/4 cup light soy sauce
1 T sesame oil
1 T rice wine vinegar
1/4 cup chopped cilantro
1/4 tsp fresh grated ginger
1/8 tsp reed pepper flakes
salt and pepper to taste

Begin by adding the quinoa, water, and slat to a medium saucepan and bring up ta boil.  Boil for 5 min then reduce the heat to simmer.  Continue to simmer for 15min, or until all the water is absorbed.   Remove it from the heat and fluff it with a fork.  Set aside for it to cool to room temperature.

In the meantime, prep all the veggies and make the dressing.  In a large bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, cilantro, ginger, and red pepper flakes.   Once the quinoa has cooked, combine the veggies. quinoa, and dressing together until well combined.  Serve it cold or at room temperature.  Yummy!

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