Quinoa Crunch Salad
This Quinoa Crunch Salad is a quick and delicious lunch or dinner. Made with a simple, homemade asian dressing.
Equipment
- mixing bowl
Ingredients
FOR THE DRESSING
- 1/4 cup oil I used avocado oil
- 2 tablespoons low sodium soy sauce or sub tamari
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 lime juiced
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
FOR THE SALAD
- 9 ounces salad mix see notes
- 1 bell pepper diced
- 1 cup cooked quinoa cooled
- 1/2 bunch cilantro chopped
- 2 tablespoons mint chopped
- 3 green onions chopped
Instructions
- Add the dressing ingredients to a bowl and whisk to combine. Set aside.
- Add the salad ingredients to a mixing bowl. Pour over the dressing and toss until coated.
- Serve right away.
Notes
- I used a salad mix from Trader Joe's with cabbage, carrots, endives & radicchio. You just want something with crunch - a mixed cabbage bag would be great too!
- Add some extra protein to this by adding cooked edamame, roasted tofu or grilled vegan chicken.
- If making ahead of time, wait to add the dressing until right before serving.
- If you can make the quinoa the day before it will ensure it is fully chilled before adding it to the salad.
Nutrition
Calories: 237kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g