Description
A vibrant and nutritious quinoa salad packed with fresh vegetables, crunchy wasabi peas, and a flavorful Asian-inspired dressing. This recipe combines toasted quinoa with a medley of colorful ingredients and a tangy sesame-soy dressing for a refreshing and satisfying meal or side dish.
Ingredients
Scale
Quinoa
- 1 cup quinoa, tri-colour (or other color)
- 2 cups water
Vegetables and Salad
- 1 cup cucumber, finely diced
- 1 medium carrot, peeled and finely shredded
- 3 cups red cabbage, finely shredded (~1/4 small or 1/8 large cabbage)
- 2 green onions, finely sliced
- 250g/8oz cherry tomatoes, small ones quartered, large ones cut into 6
- 1 cup shelled edamame, cooked and cooled
- 1 red capsicum/bell pepper, finely chopped
- 1/2 cup coriander/cilantro leaves, finely chopped
Dressing
- 5 tbsp soy sauce, light or all-purpose
- 2 tbsp mirin
- 2 tbsp rice wine vinegar (substitute: cider, sherry, or champagne vinegar)
- 2 tbsp toasted sesame oil
- 2 1/2 tbsp canola, vegetable, or grapeseed oil
- 2 1/2 tbsp Kewpie mayonnaise (substitute: whole-egg mayo such as Hellman’s or S&W)
- 2 1/2 tsp sugar (white or brown)
- 2 tsp freshly grated ginger
- 1 garlic clove, crushed or finely grated
Garnish
- 1/3 cup wasabi peas, crushed
- 1 tbsp toasted sesame seeds
Instructions
- Cook Quinoa: Preheat oven to 200°C/390°F (180° fan). Spread the quinoa on a baking tray and toast in the oven for 15 minutes, stirring halfway through, until lightly browned and fragrant.
- Rinse Quinoa: Transfer toasted quinoa to a fine mesh sieve or strainer and rinse under running water for about 10 seconds. Shake off excess water thoroughly.
- Simmer Quinoa: Place quinoa in a medium saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Reduce heat to low and cook for 15 minutes or until all water is absorbed. Check by tilting the pot gently.
- Rest Quinoa: Remove saucepan from heat but keep the lid on. Let quinoa rest for 10 minutes to finish steaming.
- Fluff and Cool: Remove the lid and fluff quinoa gently with a fork. Spread out on a tray to cool completely or let cool in the pot.
- Prepare Dressing: Combine soy sauce, mirin, rice wine vinegar, toasted sesame oil, canola oil, Kewpie mayonnaise, sugar, grated ginger, and crushed garlic in a jar. Shake well until fully combined.
- Assemble Salad: In a large bowl, combine the cooled quinoa with cucumber, carrot, red cabbage, green onions, cherry tomatoes, cooked edamame, red capsicum, and coriander leaves.
- Toss Salad: Pour the prepared dressing over the quinoa and vegetable mixture. Toss thoroughly to evenly coat all ingredients.
- Garnish and Serve: Transfer the salad to a large serving platter or individual bowls. Sprinkle generously with crushed wasabi peas and toasted sesame seeds. Serve immediately and enjoy!
Notes
- Note 1: Using tri-colour quinoa adds a vibrant look but feel free to use any quinoa variety.
- Note 2: Finely dicing cucumber ensures an even distribution in the salad.
- Note 3: Shredded carrot adds a sweet crunch and bright color.
- Note 4: Cook edamame according to package instructions before cooling.
- Note 5: Light or all-purpose soy sauce works best for a balanced flavor.
- Note 6: Mirin adds subtle sweetness and depth; can substitute with a sweet rice wine or additional sugar if unavailable.
- Note 7: Toasted sesame oil gives a nutty richness to the dressing.
- Note 8: Kewpie mayonnaise adds creaminess and umami; regular whole-egg mayo is an acceptable alternative.
- Note 9: Crushed wasabi peas provide a spicy crunch and unique texture.
- Note 10: Toasted sesame seeds add a lovely nutty garnish and aroma.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
Keywords: quinoa salad, Asian salad, healthy salad, vegetarian salad, gluten free quinoa
