Even though this is an Asian inspired quinoa salad, I got the inspiration from a trip to Tulum last year (read here). Tulum is a gorgeous seaside destination in Mexico. I loved the vibrant colors of the garments at the shops, the colors from the tropical flowers, and the use of color in the food. Just think of vibrant greens from avocados and limes, reds and oranges from peppers.
I wanted a healthy salad to eat since I’ve been trying to eat cleaner for this challenge. I also wanted it to have a crunch and have some Asian flavors in it. The result was this Asian quinoa salad. It’s not only goregous to look at but it’s so delicious. It’s a great salad to take you out of your salad rut.
- 1 1/2 cup cooked quinoa
- 1/4 head of red cabbage, julienned
- 1/2 cup of edamame
- 1/2 of red, orange, and yellow bell peppers, julienned
- 1/2 small carrot, shredded
- 4 tablespoons of toasted sesame oil
- 3 tablespoons of soy sauce
- 1 tablespoon rice wine vinegar
- Salt and pepper
- In a bowl, toss together the qunioa, cabbage, edamame, peppers, and carrot.
- In a smaller bowl, whisk the sesame oil, soy sauce, rice wine vineagr and salt and pepper together.
- Drizzle the dressing over the salad.