It is officially starting to feel like summer here. The waves have returned, my garden beds are full of tomato plants and budding cilantro, and quinoa salads are what I feel like cooking.
I’m going to keep this short because the sun is out and the waves are good today. But this salad is a summer essential. I love that you can make a huge bowl and eat it all week, dressing and all. It is full of fresh cilantro and green onions (which of my recipes aren’t?), and fresh veggies by the handful!
- 2 cups uncooked quinoa, cooked (rice cooker is best)
- 1/3 cup soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp honey
- 1/2 tsp red pepper flakes
- juice of 1 lime
- 1 Tbsp fresh grated ginger (about 2 inches of the root)
- 1 clove garlic, grated
- 1/2 head red cabbage, chopped (about 6 cups chopped)
- 5 green onions chopped
- one small bunch cilantro chopped
- 1 red pepper, chopped
- 1 english cucumber, seeded and chopped
- 2 cups grated carrots
- 2Tbsp sesame seeds
- 1/4 cup slivered toasted almonds
- Start cooking quinoa, meanwhile combine dressing ingredients in a large bowl (soy sauce through garlic from ingredients list). Whisk together and set aside.
- Prepare veggies and set aside.
- Add cooked quinoa (still hot) to bowl with the dressing and stir to combine thoroughly. Set aside to cool on the counter or in the fridge.
- When quinoa is cool add the chopped veggies and herbs and stir to combine. Sprinkle with sesame seeds and almond slivers. Enjoy right away, or cover and set in fridge to let flavors mingle a bit.