My Favourite Quinoa Salad Recipe

Introduction

This vibrant quinoa salad is packed with fresh vegetables, a flavorful dressing, and an irresistible crunch from wasabi peas and toasted sesame seeds. It’s a colorful, nutritious dish perfect for a light lunch or a satisfying side.

Ingredients

• 1 cup quinoa (tri-colour or other colour)
• 2 cups water
• 1 cup cucumber, finely diced
• 1 medium carrot, peeled and finely shredded
• 3 cups red cabbage, finely shredded (~1/4 small or 1/8 large cabbage)
• 2 green onions, finely sliced
• 250g/8oz cherry tomatoes, small ones quartered, large ones cut into 6 pieces
• 1 cup shelled edamame, cooked and cooled
• 1 red capsicum/bell pepper, finely chopped
• 1/2 cup coriander/cilantro leaves, finely chopped
• 5 tbsp soy sauce (light or all-purpose)
• 2 tbsp mirin
• 2 tbsp rice wine vinegar (or cider, sherry, or champagne vinegar)
• 2 tbsp toasted sesame oil
• 2 1/2 tbsp canola, vegetable, or grapeseed oil
• 2 1/2 tbsp Kewpie mayonnaise (or whole-egg mayo such as Hellman’s or S&W)
• 2 1/2 tsp sugar (white or brown)
• 2 tsp freshly grated ginger
• 1 garlic clove, crushed or finely grated
• 1/3 cup wasabi peas, crushed
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (180° fan). Spread the quinoa on a baking tray and toast it for 15 minutes, stirring halfway through, until it is lightly browned and smells nutty.
2. Step 2: Rinse the toasted quinoa under running water for about 10 seconds using a fine mesh sieve or strainer, then shake off the excess water thoroughly.
3. Step 3: Transfer the quinoa to a medium saucepan, add 2 cups of water, and cover with a lid. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes or until all water is absorbed. Check by tilting the pot.
4. Step 4: Remove the saucepan from heat, keeping the lid on, and let the quinoa rest for 10 minutes.
5. Step 5: Remove the lid and fluff the quinoa with a fork. Allow it to cool completely before assembling the salad. Spreading it on a tray helps speed up cooling.
6. Step 6: Prepare the dressing by combining soy sauce, mirin, rice wine vinegar, toasted sesame oil, canola oil, Kewpie mayonnaise, sugar, grated ginger, and crushed garlic in a jar. Shake well to mix.
7. Step 7: In a large bowl, combine the cooled quinoa, cucumber, shredded carrot, red cabbage, green onions, cherry tomatoes, edamame, red capsicum, and coriander.
8. Step 8: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
9. Step 9: Transfer the salad to a serving platter or individual bowls. Generously sprinkle crushed wasabi peas and toasted sesame seeds on top before serving.

Tips & Variations

• For extra flavor, toast the quinoa before cooking to bring out a nutty aroma.
• Substitute the rice wine vinegar with cider, sherry, or champagne vinegar for a different tang.
• Use your preferred type of mayonnaise, but Kewpie adds a nice subtle sweetness.
• Add chopped avocado for a creamy twist.
• To make it vegan, replace mayonnaise with mashed avocado or a vegan mayo alternative.

Storage

Store the quinoa salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be served cold or at room temperature. If stored, add the wasabi peas just before serving to retain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular quinoa instead of tri-colour?

Yes, any type of quinoa works well in this salad. Tri-colour adds extra visual appeal, but white or red quinoa tastes just as good.

How do I cook edamame for this recipe?

Simply follow the packet instructions—usually boiling or steaming shelled edamame until tender. Let them cool before adding to the salad.