Asian Quinoa Salad
and cucumbers / clementines / edamame
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.
Ingredients
- 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
- 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
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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)
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Make vinaigrette - Whisk together soy sauce, vinegar, brown sugar, toasted sesame oil, and cooking oil. (Can be done up to 5 days ahead)
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Cucumbers / Bell peppers - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Lettuce / Clementines / Edamame - Prep as directed. If using frozen edamame, defrost. Store separately. (Can be done 1 day ahead)
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Make
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If quinoa was made ahead and you’d like it warm, reheat in the microwave.
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Toss vinaigrette with cucumbers, bell peppers, romaine, cilantro, clementines, edamame, and avocados. Top with quinoa and cashews. Enjoy!
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