Chinese Quinoa Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Ella x
Ingredients
- 400 gquinoa
- 200 gmixed greens
- 237 mlchopsticks pickled carrots(diced)
- 237 mlsliced red bell pepper
- 237 mlsliced cucumber
- 2 mLsesame oil
- 2 mLrice vinegar
- 1 mLsoy sauce
- 1 mLginger juice
- 237 mlcrushed peanuts
- 237 mlchopped scallions
- 237 mlsliced almonds
- 237 mlsesame seeds
Detail level
Instructions
- 1
Rinse the quinoa in a fine mesh strainer until the water runs clear. Drain and set aside.
- 2
In a medium saucepan, bring 400ml of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Tip: Use a timer to ensure the quinoa is cooked properly.
- 3
In a large bowl, combine the mixed greens, chopped carrots, sliced red bell pepper, and sliced cucumber.
- 4
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and ginger juice.
Tip: Adjust the seasoning to taste.
- 5
Pour the dressing over the salad and toss to combine.
- 6
Stir in the crushed peanuts, chopped scallions, sliced almonds, and sesame seeds.
Tip: Sprinkle just before serving to avoid clumping.
- 7
Divide the quinoa among four plates or bowls.
- 8
Top each plate with the salad and serve immediately.
Tip: Garnish with additional scallions or sesame seeds if desired.
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