Friday Fixin’s: Asian-Style Quinoa Salad
I don’t know about you, but there is only so much salad I can eat before I start to get pretty ho-hum about it. Melissa Costello’s asian-style quinoa salad is a great recipe to spice up your salad life while also remaining highly nutritional.
I have written about the health benefits of quinoa before. It is awesome! Quinoa contains all nine amino acids and is one of the most protein-rich foods we can eat. It also has twice as much fiber as most other grains, which means it helps reduce cholesterol and glucose levels, lowers your blood pressure, and helps prevent heart disease and diabetes. Quinoa also contains a lot of iron and lysine, which helps keep your red blood cells healthy as well as help tissue growth and repair. Major Silver Linings which is why it is a staple of my diet.
Hope that you enjoy this easy-peasy, delish recipe as much as I am!!
Asian-Style Quinoa Salad
- 1 cup shelled edamame beans, cooked according to package directions
- 1 cup cooked quinoa
- 1/2 cup diced cucumber (about one-half medium cucumber)
- 1/4 cup diced yellow or red bell pepper
- 1 cup chopped red cabbage
- 1/4 cup shredded carrots
- 2 tablespoons sesame seeds
- * 2-3 servings
- 3 tablespoons Bragg’s Liquid Aminos
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons chooped green onion
- 1/4 cup finely chopped cilantro
- 2 teaspoons maple syrip
- pinch of red pepper flakes
- Put salad ingredients in a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Toss the salad with the dressing and let it sit for 5 to 10 minutes so all the flavors are incorporated.