Description
This Easy Sesame Quinoa Slaw is a refreshing, nutritious, and quick-to-make dish perfect for a healthy lunch or side. Combining fluffy quinoa with crunchy cabbage and carrots, tossed in a flavorful sesame dressing, it offers a delightful balance of textures and Asian-inspired flavors in just 30 minutes.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
Dressing & Toppings
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame seeds
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness and impurities, then drain well.
- Cook Quinoa: Combine rinsed quinoa and 2 cups of water in a pot and bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until the quinoa absorbs the water and is tender.
- Rest Quinoa: Remove the pot from heat and let the quinoa sit covered for 5 minutes to steam and become fluffy.
- Fluff and Cool: Fluff the quinoa with a fork to separate the grains and then allow it to cool to room temperature for mixing.
- Prepare Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped green onions.
- Make Dressing: In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey until well blended.
- Combine Salad: Add the cooled quinoa to the vegetable mixture and pour the dressing over it.
- Toss to Combine: Toss all the ingredients together thoroughly to evenly distribute the dressing throughout the salad.
- Garnish and Serve: Sprinkle sesame seeds on top for a nutty crunch and serve immediately or refrigerate until ready to enjoy.
Notes
- To make this recipe vegan, substitute honey with maple syrup or agave nectar.
- For added protein, consider adding grilled chicken or tofu.
- Can be prepared ahead and chilled for up to 24 hours for flavors to meld.
- Adjust soy sauce to taste or use a low sodium version for reduced salt intake.
- Serve as a side dish or a light main course.
