The first time I made this Asian Quinoa Salad was for a dinner party I was invited to at the last minute. Not having time to get to the store to buy anything, I checked my pantry and realized I had all the ingredients to make it (that never happens, even when I plan!). I love this version, from Two Peas and Their Pod, but I felt like it was missing a little something so I added a tablespoon of honey. For me, it added the perfect balance of sweetness to the dish. When I make it now, I double the recipe so I have leftovers for school lunches during the week–my kids love it!
(image and adapted recipe from Two Peas and Their Pod)
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup shelled and cooked edamame
1 cup chopped celery
1/2 cup shredded carrots
1 cup diced cucumber
For the dressing:
1/4 cup lite soy sauce or tamari 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 tablespoon honey
Salt, to taste
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the edamame, celery, 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, honey, and salt.
Pour the dressing over the quinoa salad and stir to combine.