Asian Quinoa Salad with Maple-Lime Dressing
September means back to school, back to routine, and back to meal prep! Try this asian quinoa salad with a maple-lime dressing! It’s full of flavour and texture, and it keeps really well in the fridge for weekday lunches!
- Servings: 4
- Preparation time: 25 minutes
Frequently asked questions
I always keep Kadoya brand toasted sesame oil in my pantry. When choosing sesame oil at the grocery store, it’s important to choose toasted sesame oil; otherwise, you won’t get the strong, interesting, and essential sesame flavor.
Cook the edamame (with or without the pods) in a pot of boiling salted water for three to five minutes. Drain them and plunge them into iced water to preserve their beautiful color.
Ingredients
Lime and Maple Dressing
- Zest of 1 lime, well washed
- 1/3 cup (60 ml) lime juice
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) grated fresh ginger
- 2 tablespoons (30 ml) maple syrup
- 1 clove garlic, minced
- 1 tablespoon (15 ml) toasted sesame oil
- 3 tablespoons (45 ml) vegetable oil of your choice
- 1/2 teaspoon (2.5 ml) salt
Quinoa Salad
- 3 cups (585 g) cooked and cooled quinoa
- 2 cups (300 g) cooked and cooled edamame beans
- 1 1/2 cups (150 g) grated carrots
- 1 1/2 cups (115 g) shredded cabbage
- 3/4 cup (100 g) coarsely chopped roasted and salted cashews
- 1/2 cup (20 g) finely chopped fresh mint
- 1/2 cup (15 g) finely chopped fresh coriander (or basil)
- 2 green onions, thinly sliced
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Preparation
Lime and Maple Dressing
- Combine all the dressing ingredients in a small bowl.
Quinoa Salad
- Toss all the salad ingredients with the vinaigrette in a large bowl. Either serve immediately or store in the refrigerator for a few days.
