Description
Make-Ahead Asian Quinoa Salad is a delicious and nutritious meal prep solution that keeps well in the fridge for up to five days. This vibrant salad combines fluffy quinoa with fresh vegetables, crunchy cashews, and a zesty dressing made from sesame oil, soy sauce, and ginger. Perfect for busy weekdays or casual gatherings, this salad is not only easy to prepare but also customizable—add your favorite proteins like grilled chicken or turkey for an extra boost. Enjoy it as a standalone meal, in lettuce wraps, or alongside your main courses for a refreshing side dish.
Ingredients
Scale
- 3/4 cup dry quinoa
- 2 cups shredded cabbage
- 2 shredded carrots
- 1 cup sliced snow peas
- 1 sliced green onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1/2 inch grated ginger
Instructions
- Cook the quinoa by bringing 3 cups of water to a boil in a pot. Add quinoa, reduce heat to simmer, and cook for 12-15 minutes until fluffy. Drain and rinse with cold water.
- While quinoa cooks, prepare the vegetables as listed and combine dressing ingredients in a small jar; shake well.
- Once cooled, mix quinoa with vegetables in a large bowl. Pour dressing over and toss to coat.
- Serve immediately or store in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg