Asian Quinoa Salad
Every bite of this Asian Quinoa Salad is bursting with healthy vegetables and vibrant flavors. The hearty chickpeas and quinoa will keep you full and you’ll love the zingy coconut aminos-based dressing. It’s the perfect healthy recipe for meal prep!
Servings: 8 servings
Ingredients
- 2 cups red cabbage shredded
- 2 cups quinoa
- 2 cups chickpeas
- 1 cup cherry tomatoes whole or halves
- 1 large carrot shredded
- 6 leaves kale thinly slices
Dressing
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tbsp agave
- 1 tbsp sesame seeds
Instructions
- Using a sharp chef's knife, slice the cabbage as thinly as possible.
- Pile the kale leaves on top of each other and roll it tightly (like a cigar). Slice them as thinly as possible (spaghetti thin)
- Combine all the ingredients in a big bowl and toss.
- Combine the ingredients for the dressing in a separate bowl. Keep the dressing separate until ready to serve.
Notes
- If your quinoa didn’t come pre-rinsed, rinse the grains under cold water in a fine mesh sieve until the water runs clear. This will remove the bitter coating on the outside and help it taste better.
- Place the cooked quinoa in the fridge to help it cool down as quickly as possible. If it’s too warm, the grains will cook and soften the crisp vegetables.
Nutrition
Calories: 279kcal | Carbohydrates: 48g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 616mg | Potassium: 647mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5901IU | Vitamin C: 58mg | Calcium: 175mg | Iron: 4mg