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

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.

Asian-Style Quinoa Salad

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker