This make-ahead quinoa salad packs plenty of fiber and protein. Eat it as a side to chicken, beef, or fish, or wrap it in a whole wheat tortilla for an easy vegetarian meal.
Recipe courtesy of Dana Angelo White MS, RD, ATC.
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Nutritional information (per serving)
- 286 calories
- 10g protein
- 12g fat
- 37g carbs
- 4g sugar
Makes 8 servings
Prep time
15 min.
Cook time
16 min.
Ingredients
- 2 cups quinoa, rinsed and drained
- 2 cups water
- 1 tsp kosher salt
- 2 tsp fresh grated ginger
- 1 tbsp sesame oil
- 1 tbsp almond butter
- 2 tsp reduced sodium soy sauce
- Juice of one lime
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 cup grated carrot
- 1/2 cup shelled edamame
- 1/2 cup chopped red bell pepper
- 1/2 cup diced cucumber
- 3/4 cup roasted cashews
How to make it
Combine quinoa, water, and salt in the Instant Pot.
Cover, lock the lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (high), and set the cook time for 1 minute. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).
Remove the lid and transfer the cooked quinoa to a large bowl to cool slightly (about 10 minutes).
Make the dressing by combing the ginger, sesame oil, almond butter, soy sauce, lime juice, honey, and rice vinegar in a small bowl. Whisk until well combined.
Add the carrot, edamame, bell pepper, cucumber, and cashews to the quinoa. Toss well to combine and then add the dressing. Toss again to coat the ingredients in the dressing.
Transfer to serving bowls. Serve warm.
