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Asian Quinoa Salad

Friday, January 13, 2023 10:01 AM

Photo by Sonny Mauricio on unsplash.com 
Quinoa is a complete source of plant-based protein, containing all the essential amino acids your body needs. In this make-ahead salad, it’s tossed with a flavorful Asian-style dressing and packed with nutritional superfoods. Garlic, ginger, and onions may help prevent heart attacks and strokes thanks to their anti-blood-clotting ability, and ginger also boosts digestion and the better absorption of nutrients. Tossed with sturdy vegetables, like cabbage, carrots and bell peppers, this salad should last up to 5 days in your fridge without getting too soggy.
ASIAN QUINOA SALAD 
Serves 4 
Ingredients – 
1 cup quinoa, rinsed 
2 cups water 
3 tbsp tamari 
3 tbsp maple syrup 
3 tbsp fresh lime juice 
2 tbsp olive oil 
1 tsp toasted sesame oil 
1 tbsp minced ginger 
4 cups shredded cabbage 
2 cups shredded carrots 
4 green onions, sliced 
1 red bell pepper, diced 
½ cup chopped cilantro 
Optional – 
Sliced avocado 
Sliced almonds 
Raisins 
Directions – 
1- Combine the quinoa and water in a small saucepot over high heat and bring the mixture to a boil. Lower the heat to a simmer and cover, cooking until the quinoa is tender and the water is absorbed, about 15 minutes. 
2- While the quinoa is cooking, stir together the tamari, lime juice, maple syrup, olive oil, sesame oil, and ginger in the bottom of a large bowl. 
3- To the dressing, add the shredded cabbage, carrots, green onions, bell pepper, and fresh cilantro. Toss well to coat evenly with the dressing, then add the drained cooked quinoa. 
4- Adjust any seasoning to taste, then transfer the salad to an airtight container to store in the fridge. Serve chilled, with any optional toppings you like. 
This salad should store well in the fridge for up to 5 days, but you might want to add an extra splash of lime juice or a dash of salt right before serving, just to help brighten up the flavors again. (Sometimes the flavors get muted with storage.) 
Make it Paleo – 
Swap 1 pound of “riced” cauliflower for the cooked quinoa