Asian quinoa salad with cucumber, red pepper and carrots
Discover a refreshing and nutritious Asian quinoa salad packed with vibrant flavors! This dish features a delightful mix of quinoa, crunchy cucumber, red pepper, red cabbage, and carrots, all tossed in a savory dressing made from soy sauce, sesame oil, and vinegar. Garnished with fresh coriander, sesame seeds, and a hint of ginger, this salad offers a perfect balance of taste and health. Enjoy it as a wholesome meal or a flavorful side dish!
- 05 Apr 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 15 Ingredients
Welcome to a vibrant and nutritious recipe for Asian Quinoa Salad with Cucumber, Red Pepper, and Carrots. This refreshing dish combines the protein-packed goodness of quinoa with the crisp, colorful vegetables, and a savory sesame-ginger dressing. Perfect as a light meal or a side dish, this salad will tantalize your taste buds while providing a healthy dose of vitamins and minerals.
Ingredients:
Instructions:
- Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed quinoa to the boiling water.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the quinoa with a fork and let it cool completely.
- Dice 1 cup of cucumber and 1 red pepper.
- Shred or finely slice 1 cup of red cabbage.
- Shred or julienne 1/2 cup of carrots.
- Finely chop 2 tablespoons of onion.
- Chop 1 teaspoon of coriander leaves.
- In a small bowl, combine 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon vinegar, 1/8 teaspoon grated ginger root, 1/8 teaspoon red pepper (spice), a dash of salt, and a dash of black pepper.
- Whisk the ingredients together until well mixed.
- In a large mixing bowl, combine the cooked and cooled quinoa, diced cucumber, red pepper, shredded red cabbage, carrots, and chopped onion.
- Pour the dressing over the salad mixture.
- Toss the ingredients together until everything is evenly coated with the dressing.
- Sprinkle 1 tablespoon of sesame seeds and the chopped coriander leaves over the salad.
- Give the salad one final gentle toss to distribute the garnishes.
- Serve immediately or refrigerate until ready to serve.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness caused by its natural coating, saponin.
- Allow the quinoa to cool completely before mixing it with the vegetables to prevent wilting.
- Chop the vegetables evenly for a consistent texture and flavor throughout the salad.
- Toast the sesame seeds lightly in a dry pan over medium heat to enhance their nutty flavor.
- For added protein, consider adding tofu, chicken, or shrimp to the salad.
- Prepare the dressing in advance and let it sit for a while to allow the flavors to blend together.
- Adjust the seasoning to your preference; you can add more soy sauce for saltiness, vinegar for acidity, or red pepper flakes for heat.
Congratulations! You've just prepared a delicious and wholesome Asian Quinoa Salad. This dish not only bursts with fresh flavors and vibrant colors but also offers a healthy and satisfying option for any meal. Enjoy it as a main dish or a side, and feel free to experiment with your favorite vegetables and seasonings. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 4.80g | 3% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.15g | 8% |
| Sugar 3.40g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.84g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 22mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 42% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 350mg | 10% |
| Selenium, Se 2.41ug | 4% |
| Sodium, Na 1050mg | 70% |
| Zinc, Zn 1.00mg | 9% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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