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Asian Quinoa Salad
and cucumbers / clementines / edamame

Active: 40 Total: 40

With an Asian twist, these fresh, colorful salads come together fast.
Smarts: We love hearty quinoa here, but feel free to use any grain you prefer. 

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Cuisines

Ingredients

Metric
Servings:
4
Asian Quinoa Salad:
  • Quinoa - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Cucumbers - 8 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Lettuce, romaine - 8 oz , chopped
  • Clementines - 4 , segments (sub canned mandarin oranges, drained and rinsed)
  • Edamame, shelled - 1 cup
  • Avocados - 1 , cubed
  • Cilantro leaves - 2 Tbsp , chopped
  • Cashews - 2 oz
Asian Vinaigrette:
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Brown sugar - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 1/4 cup

Prep

  1. Cook quinoa - Combine quinoa and stock in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together soy sauce, vinegar, brown sugar, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)

  3. Cucumbers / Bell peppers - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  4. Lettuce / Clementines / Edamame - Prep as directed. If using frozen edamame, defrost. Store separately. (Can be done 1 day ahead)

  5. Avocados / Cilantro - Prep as directed.

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Make

  1. If quinoa was made ahead and you’d like it warm, reheat in the microwave.

  2. Toss vinaigrette with cucumbers, bell peppers, romaine, cilantro, clementines, edamame, and avocados. Top with quinoa and cashews. Enjoy!


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