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Asian Quinoa Salad


"An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing."
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1 h 10 m servings 335 cals
Original recipe yields 4 servings

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  1. Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
  2. Mix cabbage, carrots, edamame, and green onions together in a large bowl.
  3. Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts

Per Serving: 335 calories; 10.8 g fat; 46.2 g carbohydrates; 15.9 g protein; 0 mg cholesterol; 594 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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This was excellent! I did end up doubling the vinegar for our liking but we like things a little more tart than most. This was healthy, fresh, and very pleasing to the eyes. I highly recommend ...

I love this recipe! I’ve made it several times for various groups and it always gets rave reviews. I use frozen soybeans. Other than that I just follow the recipe , which is unusual for me.

I will definitely make this again. Terrific!!!

Wow delicious! I did lightly saute the red/purple cabbage and carrots in sesame oil and enjoyed this recipe warm with the light crunch rather than the hard crunch. I loved the flavour of the sau...

I've never written a review, although I have found some great recipes on Allrecipes... This one was so good though, I had to rave! I only had red quinoa, so I used green cabbage for the color ...