Asian Quinoa Salad

Healthy has never tasted so good. This Asian Quinoa Salad is colorful, full of veggies, and packed with protein. Just as tasty as it is pretty.

Sometimes, in trying to bring you creative and diverse recipes, I forget to share my staples with you. These are the recipes I’ve made so often that they become routine and almost taken for granted. My sincerest apologies, Asian Quinoa Salad. You’ve been so good to me. It’s time to give you the recognition you deserve.

This salad is a winner through and through. It’s delicious, full of healthy goodness, and also looks beautiful on your plate. It’s also easy to pack for work, picnics, or a trip to the beach. And, because of its showy rainbow colors, it looks great at a buffet table too. But, most importantly, it tastes so, so good thanks to lots of fresh veggies and its flavorful Asian-style dressing.

I always feel good about myself when I make this salad. Disclosure: I don’t always eat this green. If you know me, you know I have a major sweet tooth and I love to bake. So, I’m not saying I won’t eat my cookies for dessert, but it does make me feel good to feed my body right. It’s all about balance right?

A word about quinoa. This amazing superfood is rich in protein and fiber. It contains all 9 essential amino acids, making it a complete source of protein. It grows at high altitudes in cool climates and is imported mainly from the Andean regions of South America (mostly Peru, Bolivia, and Ecuador). Although it has been harvested in those areas for thousands of years, the quinoa boom brought the grain to the forefront in this country only about 10 years ago.

Quinoa fits well into a variety of diets, including vegan, gluten-free, and diabetic diets. Perhaps the best thing about it is that it’s so versatile. It can be used in place of rice in many dishes and flavored in countless different ways.

Looking at this ingredient photo, you may be wondering how this wholesome bunch could taste as good as I’m describing. But, what you’re not seeing (because I forgot to snap a pic) is the amazing ingredients that make up the dressing. Things like fresh ginger, cilantro, sesame oil, and soy sauce. Asian sauces are magical. They have the power to transform anything into something special.

This is a simple recipe. Sometimes when I say that to my friends, they roll their eyes at me. Let me explain. I don’t mean it doesn’t involve a little work. I just mean, there’s nothing complicated or inherently difficult in it. This one involves a bit of vegetable prep -chopping or shredding. Other than that, it’s just a matter of cooking some quinoa, steaming the edamame, and mixing up the dressing.

The main ingredient in this dressing is soy sauce. I actually used Tamari instead, which is basically the Japanese equivalent to Chinese soy sauce. Both are made from fermented soybeans. The difference between them is that soy sauce usually contains wheat, whereas Tamari usually contains little or no wheat. I actually prefer Tamari because it is naturally less salty and has a richer flavor. You can use either one for this recipe.

To make this salad come together quicker, make the dressing a day ahead and keep it covered in the fridge until you need it. You can also chop the vegetables and cook the quinoa ahead of time. On serving day, just toss everything together. Enjoy!

Recipe adapted (slightly modified) from Two Peas & Their Pod