It’s hot out. Almost every drink you consume nowadays is iced. Air conditioning quits, the sun burns, and shadows move across the pavement faster… but, if you’re anything like us, that’s our favorite time of year! (Though, let’s be honest, though. It’s summer every day of the year in SwellWomen world). It’s a chance to wear bikinis, play around in the ocean with your tribe, and indulge in a crowd-pleasing favorite: chilled quinoa salad. Enjoy this Asian-inspired quinoa salad recipe from SwellWomen’s Chief Officer of Bliss, Lulu Again.
- 1 cup quinoa
2 cups water
1/4 teaspoon salt
- 1 cup chopped red cabbage
- 1 cup shelled and cooked edamame
1 red bell pepper; chopped
- 1 green bell pepper; chopped
- Sesame Seeds
- 1/2 cup shredded carrots 1 cup diced cucumber
- 1 avocado – diced
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
- Add water, quinoa, and salt 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.
- Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
- 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.
- Pour the dressing over the quinoa salad and stir to combine.
Note: Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. You can add grilled salmon/fish, chicken or tofu for added protein. This salad is good served at room temperature or chilled.