One of the best parts about being a personal chef is hunting down fantastic recipes that will appeal to my various clients. Of course, I need to factor in everyones different tastes, allergies, and aversions — which can be a bit of a challenge. But let me stress, it’s a fun challenge. A few weeks ago, a client requested a quick grab-and-go item that featured quinoa.
This bright, healthy, and filling Asian Quinoa Salad recipe was a big hit. So much so, that it was requested as a repeat dish! Prepared from start to finish in under 30 minutes, I urge you to give it a go as well!
ASIAN QUINOA SALAD
Serves: Four 2-cup pyrex containers — Prep Time: 15 minutes — Total Time: 30 minutes
Served at room temperature or chilled
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup chopped red cabbage
- 1 cup shelled and cooked edamame
- 1 yellow bell pepper, diced
- 1/2 cup shredded carrots
- 1 cup diced cucumber
- 1/4 cup light soy 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. Bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer, uncovered, for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- Place the quinoa in a large bowl, add the cabbage, edamame, yellow bell 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.
Pro Tip: the red cabbage gives the salad a hint of bitterness, while it’s not terribly strong, I suggest cutting down / skipping it all together if you want to keep it on the lighter side!