Asian Quinoa Salad

  • By Terry Morrisey

Recipes: Salads

Gluten free/Vegan

Ingredients:

  • 2 cups vegetable broth

  • 1 cup quinoa

  • 1 ½ cups thinly sliced purple cabbage

  • 1 cup shredded carrots

  • 1 cup frozen shelled edamame(green soybeans)

  • 4 green onions, thinly sliced

Dressing:

  • 1 ½ Tbls. rice wine vinegar

  • 1 Tbls. olive oil

  • 1½ Tbls. Keli’s Fire Sriracha Teriyaki

  • 1 tsp. minced fresh ginger

  • 1 ½ tsp. white sugar

  • 1 tsp. Dijon or Asian-style mustard

Directions:

  • Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer for 15 minutes or until liquid is absorbed. Remove saucepan from heat and cool.

  • Mix cabbage, carrots, edamame, and green onions together in a bowl.

  • Whisk vinegar,oil, Keli’s Fire Sriracha Teriyaki, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture.

  • Stir quinoa into salad and toss.

  • Refrigerate until chilled at least 30 minutes.

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