Summer’s Coming – Veggie Quinoa Salad

Good stuff this – lots of protein, veggies, flavor – easy to make and easier to eat. Good to keep in the fridge for munching, a quick meal, or to a cookout or potluck. You can add nuts (cashews, almonds, macadamia), beans (kidney, white), strips of spinach or kale, chopped fresh parsley…you can grate the carrot instead of cubing it. Wonderfully adaptive salad.  There are lots of these salads around.  This has an Asian flair to it.  A friend served it last week and I stole the recipe.

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1/4 chopped scallion (green onion)
1 cup red cabbage, chopped
1/2 tsp. low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds (optional)

Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, soy sauce, minced ginger, and sesame seeds. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.

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33 Comments (+add yours?)

  1. Björn Rudberg (brudberg)
    May 22, 2015 @ 17:02:29



    • Björn Rudberg (brudberg)
      May 22, 2015 @ 17:04:35

      Just wonderful as a base.. I have used it together with beluga lentils.. they cook in no time and goes so well well with quinoa.. but it’s so versatile. I still recall the first time we found it in the 80s long before it became fashionable, we used it as mountainfood actually.


    May 22, 2015 @ 17:08:17

    A very colorful dish, nice presentation–as well as healthy, and sounds tasty.


    • kanzensakura
      May 22, 2015 @ 17:09:14

      It’s good. My friend was happy I liked it so much. I’m not sure where she picked up the recipe but there are a ton of the out there.


        May 22, 2015 @ 17:58:05

        It looks time consuming–is it?


        • kanzensakura
          May 22, 2015 @ 21:36:07

          No. Quinoa doesn’t take that long and if you have a grocery near that has a good salad bar, you can grab many of the items already grated, chopped, shredded. You can just use regular bell pepper for example. Notl900 as pretty as the yellow and red, but the taste is the same. Or if you already have a red onion on hand, thinly slice and use instead of green onion. Very forgiving dish. I also think there is a pre-cooked, “instant” quinoa on the market. If all else fails, Minute Rice has a wonderful instant blend of white, brown and red Thai rices with quinoa that is super easy and would work. I use rice vinegar exclusively instead of cider or white because the taste is more delicate. I hope this helps you. The main thing is healthy and veggie rich.


  3. Tina Blackledge
    May 22, 2015 @ 17:10:15

    That is a really beautiful dish! The colors and textures caressed with the dressing must be truly delicious. Thanks for sharing this recipe!


  4. Hannah Gosselin
    May 22, 2015 @ 21:05:39

    Oh my goodness…I’m drooling…seriously. I love Quinoa and I’m definitely going to give this a try! Thank you!


    • kanzensakura
      May 22, 2015 @ 21:37:06

      It is good. I went crazy with the sesame oil…


      • Hannah Gosselin
        May 22, 2015 @ 21:47:56

        Sesame oil is definietly a great flavor especially paired with all that’s in this recipe! 🙂 I’ve been wanting to try out an Avocado oil that I saw at the healthfood store…it’s a little pricey but I think, worth it. 🙂


        • kanzensakura
          May 22, 2015 @ 22:02:44

          I love the taste od the sesame with the ginger so much, but you gave me and idea…add some avacado. Pricey as the oil is though it is good and so ggo for you. I’d be tempted to use lime juice insfead of the vinegar, add halved chery tkmatoes, and some minced fresh chili pepper and cooked yellow corn to gjve it a whole new identity. That’s what I like a out this….so versatile. I make a cressing with the avocado oil. It sounds odd but so good. A couple tsp pebbly creole mustard, salt, pepper, and…grapefrit juice About 3/4 cup. Mix well. S,owly crizzle the oil in whisking like a mad thing to make a nice emulxion….as much oil as liquid. Serve over sliced avocado arrnged on some belgian endive. Bod with walnut oil too. The bitter, pungent, mild all just geg really happy.

          Sent from my Samsung Galaxy Tab®|PRO


  5. aspoonfulofnature
    May 23, 2015 @ 05:22:39

    looks insane!! such a perfect summer dish 🙂


  6. Let's CUT the Crap!
    May 23, 2015 @ 09:14:38

    Awesome. Save for summertime. Thanks, Kanzen. ❤ ❤


  7. Bernice
    May 23, 2015 @ 10:45:27

    This looks beautiful! In particular I like the red cabbage for that unexpected color in the salad!


  8. sheridegrom - From the literary and legislative trenches.
    May 30, 2015 @ 17:26:52

    Yum, going to the market now to get the ingredients I don’t have. When I come in from the garden this looks like something that would be appealing and delicious.


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