Asian-Style Quinoa Salad

Asian-Style Quinoa Salad

  • 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)

Categories

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

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