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Asian Style Quinoa Salad
Gluten free
Course
Salads
Cuisine
Asian
Keyword
asian quinoa salad, gluten free quinoa salad, quinoa salad
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
servings
Calories
283
kcal
Author
Recipe created by Chef Paolo, shared with permission
Ingredients
Salad:
2
cups
quinoa
uncooked
2
carrots
shredded
1
head broccoli
finely chopped
1
cup
chopped/finely shredded red cabbage
1
red bell pepper
diced
1
cucumber
diced
¼
cup
cilantro
chopped
1 ½
cups
edemame soy beans
replace with beans for soy-free
Asian Dressing:
1 to 2
Tablespoons
lite gluten free soy sauce
replace with coconut aminos for soy free
1
teaspoon
sesame oil
1
teaspoon
rice wine vinegar or lime juice
2
Tablespoons
green onion
chopped
¼
teaspoon
fresh grated ginger
Pinch
of red pepper flakes
to taste
½
teaspoon
salt
½
teaspoon
pepper
1
avocado
chopped (garnish)
Instructions
Cover uncooked quinoa with cold water and soak for 1 hour
Drain quinoa and rinse thoroughly
Place quinoa and 2 ½ cups cold water in a small pot. Bring to a boil. Cover and turn down heat to a simmer and cook for 15 minutes
Fluff cooked quinoa with a fork and spread out on a baking sheet to cool
Grate the carrots and finely chop the broccoli and place in a large bowl. Chop the cabbage, bell peppers, cucumber, and cilantro
Prepare the dressing: whisk together all the dressing ingredients in a small mixing bowl
Combine the cooled quinoa, beans, and dressing in the large bowl with the vegetables and mix well
Garnish with avocado and serve immediately or store in your fridge for later
Enjoy!
Notes
Nutrients: 286 calories 6 g fat 258 mg sodium 49 g carbs 11 g fiber 7 g sugars 12 g protein
Nutrition
Calories:
283
kcal
|
Carbohydrates:
41
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
317
mg
|
Potassium:
890
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
3725
IU
|
Vitamin C:
99.9
mg
|
Calcium:
92
mg
|
Iron:
3.6
mg