Are you bored of the usual garden salad that you take to work day in and day out? I am! This Asian quinoa chopped salad is sure to bring your taste buds back to life. I’m a huge fan of crunchy chopped salads and this iconic asian dressing has a nice balance of sweet and sour. This salad is really easy to make with ingredients you probably already have on hand.
The nice thing about the dressing is it can act double duty as a salad dressing and as a marinade for chicken. I would recommend using a low sodium soy sauce as the high salt content in the regular soy sauce can be a little – well, salty.
Asian Quinoa Salad
Prep Time
10 min
Cook time
20 Min
Serves
4
INGREDIENTS
Dressing
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp sesame seeds
- 1 1/2 tsp sesame oil or olive oil
- 2 tsp ground ginger
- 1 tsp ground garlic
- 1/4 tsp black pepper
Salad
- 2 cup red cabbage, chopped
- 2 cup kale, chopped
- 2 celery stalks, sliced
- 1/2 cup carrots, shredded
- 1 cup cooked quinoa
DIRECTIONS
- Place, cabbage, kale, celery, carrots in a large bowl.
- To make the dressing; mix all ingredients together.
- Cook the quinoa according to package directions.
- Toss the salad with the dressing and add cooked quinoa.
- sprinkle with sesame seeds.
Add in some grilled chicken for some extra protein.
To make ahead, prepare the salad and dressing and store separately until ready to enjoy. If you don’t use all the dressing, store it in the refrigerator for up to a week.
Prairie Sweets & Eats 