Make-Ahead Asian Quinoa Salad
This make-ahead Asian quinoa salad is a quick and easy meal prep idea that you can easily store in the fridge for up to 5 days! Whip it up on the weekend and you will have healthy lunches for days to come.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 4 servings -
Category: Salads -
Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- Diet: Vegetarian
Category:
Cuisine:Ingredients
Salad:
- 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 cashews, roughly chopped
Dressing:
- 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
Instructions
- 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.)
- 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.
- 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.
- Season to taste as desired and top with cashews to serve.
- The salad can be eaten immediately, or stored in an air-tight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 352 calories
- Sugar: 7 grams
- Fat: 21 grams
- Carbohydrates: 36 grams
- Fiber: 6 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/asian-quinoa-salad/