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Quinoa High Protein Asian Salad

A nutritious and delicious salad packed with protein-rich quinoa, colorful veggies, and a savory dressing, perfect for a main dish or side.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Rinse well before cooking.
  • 2 cups water
  • 1 cup chopped mixed vegetables Use a mix of bell peppers, carrots, and cucumbers.
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro or parsley
Dressing
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup For a vegan option, use maple syrup.
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the quinoa under cold water.
  2. In a pot, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let it cool slightly.
Mixing
  1. In a large bowl, combine the cooked quinoa, mixed vegetables, green onions, and cilantro.
  2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
Serving
  1. Serve chilled or at room temperature.

Notes

You can customize the salad with different vegetables or toppings like nuts or seeds. Store in an airtight container in the refrigerator for up to 3-4 days. For best results, store the dressing separately and combine just before serving.