Make-Ahead Asian Quinoa Salad
Ingredients
- 3/4 cup quinoa
dry
- 2 cups cabbage
shredded
- 2 carrots
shredded
- 1 cup snow peas
thinly sliced
- 1 green onion
thinly sliced
- 1/4 cup cilantro
chopped
- 1/4 cup cashew
roughly chopped, to serve
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1/2″ inch ginger root
grated
Directions
- 1
In a small pot, combine quinoa with 3 cups water, bring to a boil, and then reduce to a simmer and cook for 12-15 minutes until quinoa is done. Once cooked, in a fine mesh strainer, strain quinoa to discard all of the water and then run under cold water to cool immediately. Set aside. (I like this method of cooking quinoa, but feel free to cook it any way you like.)
- 2
While the quinoa is cooking prepare the vegetables and the dressing. Grate and chop all of the vegetables, and combine all of the dressing ingredients in a small jar or container and whisk until well combined. Set aside.
- 3
Once the quinoa has cooled completely, in a large bowl combine the quinoa with all of the vegetables, cover with dressing, and toss well to combine.
- 4
Season to taste as desired and top with cashews to serve.
- 5
The salad can be eaten immediately, or stored in an air-tight container in the fridge for up to 5 days.
Make-Ahead Asian Quinoa Salad
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Looking for a delicious and healthy lunch that practically makes itself? This Make-Ahead Asian Quinoa Salad is your new go-to for effortless meal prep, delivering vibrant flavors and satisfying textures perfect for busy weekdays.Craving convenience without compromising on nutrition? This recipe shines by offering an incredibly easy meal prep solution. Designed to be stored in the fridge for up to 5 days, it ensures you have a nutritious, flavorful lunch or light dinner ready when you are, eliminating daily cooking fuss and keeping your healthy eating goals on track.You'll be treated to a delightful blend of textures and bright, savory notes with every forkful. Earthy, fluffy quinoa provides a hearty base, beautifully complemented by the satisfying crunch of shredded cabbage, the sweetness of shredded carrots, and the tender crispness of thinly sliced snow peas. The dressing, a harmonious mix of olive oil, nutty sesame oil, tangy rice vinegar, and the invigorating zest of fresh ginger, brings all the Asian-inspired flavors together into a perfectly balanced and refreshing dish. This salad holds up beautifully, tasting just as fresh and invigorating on day five as it does on day one.Feel free to customize this versatile salad to your liking. Swap the cashews for toasted peanuts or slivered almonds for a different nutty crunch. If you're looking for gluten-free options, the recipe already suggests using tamari or coconut aminos in place of traditional soy sauce. You could also incorporate other finely chopped vegetables you have on hand, like bell peppers or edamame, for added color and nutrition.This vibrant salad is ideal for meal prepping healthy lunches for the week, serving as a light and refreshing side dish, or enjoying as a quick, wholesome dinner.