You may have noticed that I have been making a lot of salads. We are definitely trying eat more vegetables, and salads are just so good this time of year. Well, this Asian quinoa salad is one of the best salads I have made. I love Asian salads anyway- something about the combination of sesame oil, ginger, and cilantro always seems to make me happy. But, this one is even better than most – full of cabbage, carrots, and edamame. The quinoa really adds a whole extra layer of flavor that you don’t get from most Asian salads. And, it is pretty too, which always helps.
We have also been trying to eat “better”grains, and quinoa is one of my favorites. See all the yummy, healthy goodness!
Asian Quinoa Salad
- 2 cups shelled edamame, cooked according to package directions and cooled(I buy the frozen already shelled kind.)
- 2 cups red cabbage, chopped
- 2 carrots, grated
- 4 cups cooked and cooled quinoa (Use package directions to get 4 cups after cooking.)
- 1/3 cup cilantro, chopped
- 2 scallions (green onions), sliced
- 3 Tbsps. honey
- 1 inch fresh ginger, peeled and finely chopped
- 1 Tbsp. Dijon mustard
- juice of 3 tlimes
- 1 tsp. sesame oil
- 1/3 cup olive oil
- salt and pepper to taste
- Toss together vegetables and quinoa until all are evenly distributed.
- Whisk together hone, ginger, mustard, lime juice, sesame oil, and olive oil until well combined.
- Pour over quinoa mixture and toss to coat.
- Season with salt and pepper to taste.