Asian Quinoa Slaw Salad

This festive Asian Quinoa Slaw will make a beautiful presentation at any get together. It's a colorful healthy recipe that includes shredded red cabbage, shredded carrots, crunchy pecans, raw sunflower seeds, sesame seeds and chopped green scallions and is mixed with a generous portion of flavorful tricolored quinoa and a delicious Asian dressing.

The healthy salad is perfect for any vegetarian, gluten free, or vegan guests, while the meat eaters will enjoy this salad as a complementary side dish. 


Best of all, it's easy to make. Simply shred the cabbage and carrots yourself or if you are in a hurry you find bags of shredded cabbage and carrots in the supermarket.  Then you can just assemble this awesome salad in a jiffy!  The Asian dressing adds a delicious subtle sweet and tangy taste that makes it special.

Although quinoa is relatively new on the American scene, the Incas have been eating this nourishing seed for thousands of years. It is considered a superfood because of it's amazing health benefits.

1. Quinoa is a complete protein that contains all nine essential amino acids.

2. Quinoa is higher in fiber than other grains.  Fiber helps lower cholesterol and glucose levels.  In addition fiber is necessary for proper elimination.

3.  Quinoa supplies  iron, lysine, B2, manganese and  magnesium - all needed for healthy metabolism and energy.

4. Quinoa is a nice alternative to rice and can be used in many of the same ways. Quinoa comes in different colors. There is red quinoa , cream colored quinoa and a tri colored quinoa that I buy in Trader Joe's . I like the tri colored the best.

5. Quinoa cooks quickly ( Takes about 10-15 minutes per cup of uncooked quinoa)

6. Instant Pot : Quinoa can be made light and fluffy in 2 minutes cooking in the Instant Pot. Recipe : How to Make Quinoa in the Instant Pot (recipe link).

How to make the Asian Quinoa Slaw Salad

Ingredients: 
6 cups of shredded red cabbage (or a 10 ounce bag)
2 cups of shredded carrots
2 cups of cooked quinoa  (cook one cup of quinoa)
2/3 cup of green onions (scallions)
1/2 cup of pecans or nuts of your choice (slivered almonds?)
1/2 cup of raw sunflower seeds
1/4 cup toasted sesame seeds

Dressing:

1/4 cup of olive oil 

1/2 teaspoon sesame oil (omit for Passover)

1/4 cup apple cider vinegar or rice vinegar

1 tablespoon maple syrup

juice of one lemon or lime
Optional: 2 tsp. Tamari Sauce or gluten-free soy sauce  (omit for Passover)

Directions: 

Assemble and mix the salad. 

Mix the salad dressing ingredients a bowl with a whisk and then and toss into the salad

Alternative Dressing: An Almost Oil-Free Peanut Dressing: 

• ¼ cup organic nut butter (peanut butter or almond butter)
• 1/4 cup of tamari or gluten-free soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon apple cider or rice vinegar
• a few drops of sesame oil for flavor
• 1- 2 teaspoons of freshly grated ginger 
• Juice of one lime, freshly squeezed Optional: Red pepper flakes to taste

Assemble and mix the salad. 

Mix the salad dressing ingredients in a bowl with a whisk and then and toss into the salad

All ingredients except the cooked quinoa and dressing before mixing

Quinoa salad when mixed and dressed!

My notes:  

My daughter in law, Wendy, cooks her quinoa in vegetable broth instead of water. It comes out great! 

Substitute: This Asian Quinoa Salad is a basic recipe that is open to substitution. Change the flavor entirely by using  Italian vinaigrette instead of the Asian dressing. Or for a practically oil free dressing,  make the peanut dressing.

Try One Of My Other Favorite Salads:
Jersey Corn and Tomato Salad (not for Passover)

I made this salad using raw uncooked corn that I cut right off the cob- very sweet and crunchy- no need to boil any water

Fresh Corn and Tomato Salad

                              Joining Deb at Souper Sunday  

                 

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