Asian Quinoa Salad
Ingredients for This Asian Quinoa Salad Recipe
- 1 1/2 cups cooked quinoa
- 1 red bell pepper, sliced
-
2 green onion stalks, chopped
Note: add more/less to taste
- 1 cup shelled edamame
-
3 tablespoons low sodium teriyaki sauce
sub: low sodium soy sauce, tamari or liquid aminos
How to Prepare Quinoa Asian Salad in 4 Steps
Step 1
To begin, prepare the quinoa by cooking it according to the instructions on the packaging. Let it cool to room temperature after cooking. Because of its high protein content and light, fluffy texture, which allows it to absorb flavors easily, quinoa makes a fantastic salad foundation.
Step 2
Slice the red bell pepper and finely cut the green onion stems while you wait for the quinoa to cool. Green onions offer a subtle, fresh taste, while the bell pepper adds a sweet, crunchy element to the dish.
Step 3
Combine the cooked quinoa, chopped green onions, sliced bell pepper, and shelled edamame in a large mixing bowl. Edamame gives a beautiful pop of color and an additional protein boost.
Step 4
Pour the low-sodium teriyaki sauce over the salad. You may use low-sodium soy sauce, tamari, or liquid aminos as substitutes if you prefer. Gently toss the salad to evenly distribute the dressing.
