Quinoa salad makes a great lunch, or at least I think so. It’s healthy, filling, and full of delicious favors. It’s super easy to whip up on a Sunday evening and set aside for the entire week. I tend to keep the dressing separate, and then mix some into the salad the morning of the day I plan to eat it. I’ve found the salad keeps better this way. Hope you enjoy as much as we do!
Asian-style Quinoa Salad
Prep: 10 minutes
Cook: 10 minutes
Yields: 5 servings
1 box quinoa*
1 bell pepper, chopped
1/2 cucumber, chopped
1/2 red onion, chopped very fine
10 or so cherry tomatoes, halved
1/2 lb cooked shrimp (optional)
2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil
1/4 cup canola oil or vegetable oil
Cook quinoa according to package directions. Meanwhile, chop vegetables and toss together. Allow quinoa to cool and add to vegetables.
Mix dressing ingredients together. Dress salad 4-6 hours before eating to allow flavors to blend.
Store in fridge for up to 1 week.