Asian-Inspired Mandarin Quinoa Salad
Monday, March 25, 2019
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I found it! I found it! THIS is the BEST Quinoa salad. Asian-Inspired Mandarin Quinoa Salad
Ingredients:
For the Quinoa:
- 1 cup uncooked quinoa (I used golden & black mix)
- 1 cup vegetable broth, optional
- 1 cup shelled frozen edamame
- 1 red bell pepper, chopped
- 1 to 1.5 mandarin oranges, peeled and chopped
- 2 large carrots, grated
- 2 green onions, chopped
- 1/4 cup sliced almonds, toasted if desired (I was too lazy but almonds are usually better toasted!)
For the Dressing:
- 2 tablespoons fresh mandarin orange juice (squeezed from about half a mandarin)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1/2 teaspoon chili garlic sauce (optional for a bit of spice)
- 1-1/2 teaspoons honey (use agave or brown sugar to make this dish vegan)
- 2 teaspoons soy sauce
- 1 garlic clove, minced
- Dash each of salt and pepper
Directions:
- Bring 1 cup water and 1 cup vegetable broth to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then remove lid and fluff with a fork. Let quinoa cool. (Note that the vegetable broth is optional to add a little extra flavour; if you choose not to use it then use 2 cups water total instead)
- Meanwhile, cook edamame according to package directions - I added my edamame beans to 1 cup of boiling water, let them simmer for 3-4 minutes, then drained and rinsed them. Also whisk together all ingredients for the dressing in a small bowl and set aside.
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