{Vegan} Orange Ginger Asian Quinoa Salad

This is my favorite time of the year. Summer has arrived but it’s not quite in full swing yet so the air is warm, but not yet humid. The evenings and nights get nice and cool but you can still sleep with the windows open. If ever there was a perfect time to live in Wisconsin, it is now!

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This surge of warm weather and endless sunlight always gets me craving big bowls of fresh veggies for lunch. If you feel like you’re in a lunch rut or you’re sick of your usual salad routine, this quinoa salad is for you!

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You can make a big batch that will last all week, and like a fine wine it only get better with time. You could easily switch out the quinoa for pasta in this recipe too.

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Fresh squeezed orange juice sets this dressing apart from all others. Fresh ginger and garlic along with rice vinegar and soy sauce give it that classic Asian flavor that you’re looking for, but the orange zest is what really gives it a big burst of freshness.

{Vegan} Orange Ginger Asian Quinoa Salad

  • Servings: 6-8
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Ingredients

For the salad:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 teaspoon sesame oil
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 1 cup frozen shelled edamame, cooked and cooled
  • 1 red pepper, thinly sliced
  • optional: sesame seeds for garnish

For the dressing:

  • zest of half an orange
  • juice of one orange
  • 1/2 inch cube ginger, minced
  • 1 clove garlic, minced
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons agave nectar
  • 1/4 teaspoon sesame oil
  • Kosher salt
  • fresh cracked pepper

Directions

In a small saucepan combine quinoa, water and sesame oil. Bring to a boil, cover and turn heat to low. Simmer on low for 12-15 minutes or until all liquid is absorbed. Season with salt and pepper, fluff with a fork and place in fridge to cool.

Combine all dressing ingredients in a mason jar and shake vigorously until combined. Season to taste with salt and pepper.

In a large serving bowl combine cooled quinoa, carrots, cabbage, edamame, red pepper and dressing. Garnish with sesame seeds if desired and serve!

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