Description
Make-Ahead Asian Quinoa Salad is a vibrant and nutritious meal prep option that’s perfect for busy weeknights. Packed with colorful vegetables and a zesty dressing, this salad is not only delicious but also incredibly healthy. It can be enjoyed as a standalone meal, paired with grilled protein, or served in refreshing lettuce wraps. With its delightful flavors and textures, this salad is sure to become a favorite for lunch, picnics, or as a side dish for dinner. Best of all, it stays fresh in the fridge for up to five days, making it a fantastic choice for meal prep.
Ingredients
Scale
- 3/4 cup dry quinoa
- 2 cups shredded cabbage
- 2 shredded carrots
- 1 cup thinly sliced snow peas
- 1 green onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup roughly chopped cashews
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari/coconut aminos)
- 1 tablespoon rice vinegar
- 1/2 inch grated ginger
Instructions
- Rinse quinoa under cold water and cook with 3 cups of water in a small pot until tender (about 12-15 minutes). Strain and cool.
- While quinoa cooks, prepare vegetables by shredding and slicing as needed.
- In a jar, mix olive oil, sesame oil, soy sauce, rice vinegar, and ginger; whisk until combined.
- In a large bowl, combine cooled quinoa with prepared vegetables. Drizzle with dressing and toss to combine.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg