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

See the recipe

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.