I loved this fresh and light Asian Quinoa. It’s easy to assemble and packed with healthy vegetables. It’s also flexible…use the vegetables of your choice. The sesame vinaigrette is simple and flavorful. I kept mine vegan and vegetarian, but you can easily add the protein of your choice. So, if you’re looking for a new way to spruce up your quinoa, give this one a try!
Let’s cook!
Start by rinsing 1 cup of quinoa and adding it to 2 cups of vegetable broth. You can also use water, but the broth adds some extra flavor. Bring it to a boil and boil for 5 minutes. Reduce heat and simmer for 15 minutes.
While your quinoa is simmering, use a large skillet to saute the chopped zucchini and mushrooms in 1 Tablespoon of olive oil on medium high heat for 7-8 minutes.
To make the sesame vinaigrette, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper in a small bowl. Set aside.
Time to assemble. Add the cooked quinoa, red cabbage, carrots, and edamame to the cooked zucchini and mushrooms. Pour the dressing on top and toss to combine.
Enjoy!! You can serve warm or as a cold salad.
Ingredients:
1 cup quinoa
2 cups vegetable broth or water
1 T. olive oil
1 zucchini; chopped
8 oz. mushrooms; quartered (I used baby bellas)
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 cup shredded carrots
For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
Instructions:
1. Add vegetable broth and quinoa to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. In a large skillet, saute the chopped zucchini and mushrooms in 1 T olive oil for 7-8 minutes until cooked.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4. Combine the cooked quinoa, edamame, and carrots to the cooked zucchini and mushrooms.
5. Pour the dressing over the quinoa salad and stir to combine.
Vegetable substitution suggestions: Broccoli, corn, and red bell peppers.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
#choosejoy
Recipe adapted from: two peas & their pod
Jen Chooses Joy 