I know everyone and their mom already knows, but let me just push it a little more. Quinoa!
Quinoa is an awesome source of plant protein, cooks quickly, and is very versatile. It takes on either sweet or savory flavors equally well, goes with pretty much any style of cuisine you’re making, and the possibilities are endless.
Make it into salads, add it on top of green salads, use in place of rice, stir it into soup, make quinoa “oatmeal”.
Anyway. Onto this crunchy, tangy, slightly spicy salad. A coworker requested I bring in a quinoa salad for a work lunch potluck, and I had a basic idea of what I wanted to make. I wanted tangy lime dressing (I used the same dressing for a Mexican style quinoa salad I made a few weeks ago). I wanted edamame. And I wanted crunch. And so, this quinoa salad came to be.
This dish came together in about twenty minutes and was super easy to make. These are all ingredients that I like to keep on hand. It makes a nice side dish, but if you mixed in some cooked chicken or tofu could also serve as a main dish!
Tangy Lime Asian Quinoa Salad
Serves: 4 as a main dish, 8 as a side dish
Total time: 20 minutes
For the salad:
1 cup uncooked quinoa
1 medium bell pepper(red, yellow, or orange), diced small
1/4 medium red onion, diced small
2 carrots, shredded
1 cup shelled edamame (I used frozen)
1/4 chopped cilantro
For the dressing:
1/4 cup lime dressing
2 tablespoons olive oil
1 tablespoon rice vinegar (white wine vinegar is okay to substitute)
1 tablespoon reduced sodium soy sauce
1/4 teaspoon red pepper flakes (optional)
Bring 2 cups water to a boil. Rinse quinoa well, then add to boiling water. Allow quinoa to come to a boil, then reduce heat to low and cover. Simmer 15 minutes, then remove from stove and set aside.
While quinoa is cooking, chop veggies and combine in large bowl. If using frozen edamame, defrost for 3-4 minutes in small pot of boiling water.
In a separate bowl, whisk together all dressing ingredients.
Once quinoa has cooled a bit, add quinoa to veggies and mix together. Pour the tangy lime dressing all over the quinoa and mix well to combine.
Serve immediately or allow to cool in fridge and serve cold. Garnish with cilantro or red pepper flakes, if desired. I think chopped peanuts or cashews would also be a nice garnish, but I didn’t have any on hand.
I hope you enjoy this as much as I did! Let me know if you end up trying it!