Asian Quinoa Salad Recipes

Steps:

• 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. This salad is good served at room temperature or chilled.

Steps:

• Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
• Mix cabbage, carrots, edamame, and green onions together in a large bowl.
• Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Steps:

• Cook the quinoa according to package directions, set aside to cool.
• Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
• Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.

Steps:

• Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
• Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. Stir in all the salad vegetables, then spoon onto two serving plates.
• Stir the oil and maple syrup into the remaining dressing and toss in the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Steps:

• In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. , Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.,