Asian-Style Quinoa Salad

Name: Asian-Style Quinoa Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (135 g) quinoa, rinsed and drained; 3 Lebanese cucumbers, thinly sliced; 3 tbsp (45 ml) rice vinegar; 2 tbsp (30 ml) mirin; 1 tsp (5 ml) sambal oelek; 2 red onions, sliced 1/2 inch (1 cm) thick; 2 tbsp (30 ml) olive oil; 2 zucchini, sliced 1/4 inch (5 mm) thick; 1/4 cup (10 g) cilantro leaves

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Preparation 20 min
Cooking 25 min
Servings 4

Hearty quinoa is a well-known superstar in grain bowls and salads, but don’t rule it out as a striking side. Over a mix of raw and cooked vegetables, this dish’s tangy, Asian-inspired vinaigrette calls to mind the light, vegetable-oil-based soy-maple marinade we used for the pork chops, tying everything together on the plate.

Featured in RICARDO Magazine WINTER 2018 (p. 87)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3/4 cup (135 g) quinoa, rinsed and drained
- 3 Lebanese cucumbers, thinly sliced
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 ml) mirin
- 1 tsp (5 ml) sambal oelek
- 2 red onions, sliced 1/2 inch (1 cm) thick
- 2 tbsp (30 ml) olive oil
- 2 zucchini, sliced 1/4 inch (5 mm) thick
- 1/4 cup (10 g) cilantro leaves

Preparation

- With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse under cold running water. Let cool.
- In a large bowl, combine the cucumbers, vinegar, mirin and sambal oelek. Let marinate for 10 minutes.
- On the prepared sheet, toss the onions with the oil. Roast for 5 minutes or until tender. Add the zucchini. Season with salt and pepper and toss well. Continue roasting for 5 to 8 minutes or until the zucchini begin to brown.
- Add the quinoa and roasted vegetables to the cucumbers. Adjust the seasoning. Garnish with the cilantro. Delicious with maple-glazed pork chops.

Personal Note

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This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Asian-Style Quinoa Salad

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Ingredients

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