Sesame-ginger quinoa salad with crunchy veggies
Savory, refreshing, and full of colorful vegetables, this Sesame-ginger quinoa salad with crunchy veggies is a great option for your next dinner party.
Ingredients
(Serving: 4)
1 cup quinoa, dried
1 red bell pepper
1/2 head or 2 cups purple cabbage
2 green onions
For the salad:
1/2 cup cilantro, fresh
1 clove garlic
5 Tbsp coconut aminos
2 Tbsp sesame oil
1 Tbsp sesame seeds
2 tsp ginger powder
1/2 tsp Kosher salt
Appliances & Utensils
Instructions
Prepare quinoa: Rinse 1 cup quinoa in a colander under cold water. Add to a small pot with 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes until fluffy and water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Prepare vegetables: Wash 1 red bell pepper, 1 purple cabbage, 2 green onions, and 3 - 4 stems cilantro. Chop 1 red bell pepper into small cubes. Chop 2 cups purple cabbage into shreds (about 1/2 a head). Chop 2 green onions into small pieces. Finely chop 1/2 cup fresh cilantro. Set aside.
Make the dressing: In the mixing bowl, combine 5 Tbsp coconut aminos, 2 Tbsp sesame oil, 1 Tbsp sesame seeds, 2 tsp ginger powder, 1/2 tsp Kosher salt, and 1 minced garlic clove. Whisk until well mixed.
Assemble the salad: In the mixing bowl with the dressing, add all of the chopped veggies and cilantro. Mix until coated in dressing. Add the cooked quinoa and continue tossing until everything is combined.
Serve: Serve immediately or chill for 15–30 minutes to let the flavors meld.
Pro Tip: This is a great dish for a summer dinner party that you can make ahead of time. Prep it the night before, chill it in the fridge, and then carry it over to a friend’s for your next outdoor party.
For vegetarian/vegan dietary preferences: n/a
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Grace Barker