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Asian Quinoa Salad

This recipe is from our Friendly City Deli Department! It’s a packaged salad that appears in our deli case rotation. Enjoy!

Ingredients

1 1/2 cups Quinoa
2 1/2 cups Water
1 cup Edamame
1 Bell Pepper, diced
1/2 cup Shredded Carrot
1 cup Chopped Red Cabbage
1/2 Bunch Green Onion, sliced thinly
1/2 Bunch Cilantro, minced

Dressing
(Dressing recipe makes more than you need. Use extra on noodles or slaw)

3/4 cup Tamari
3 T Sesame Oil
3 T Rice Vinegar
3 T Sesame Seeds
1 tsp. Grated Ginger
1/2 tsp. Red Pepper Flakes
1 tsp. Salt

Instructions

Boil quinoa in water until all water is absorbed. Once cooked, spread quinoa on a sheet pan to cool. Combine edamame, bell pepper, carrot, cabbage, green onion and cilantro in large bowl. Add cooled quinoa. Whisk all dressing ingredients in a small bowl. Pour (about half the total amount) over salad to combine, adding more dressing if desired. Serve and refrigerate leftovers.