Description
A quick and refreshing Salad with Asian Dressing, featuring fresh vegetables, nutritious quinoa, and a flavorful dressing made from rice vinegar, soy sauce, sesame oil, and a hint of ginger and garlic. Perfect as a light lunch or a vibrant side dish, this recipe takes just 15 minutes to prepare and serves four.
Ingredients
Scale
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha (optional)
Salad
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 tablespoon olive oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha if using until well combined. Set aside to let the flavors meld.
- Combine Salad Ingredients: In a large salad bowl, add chopped cucumber, chopped celery, green peas, baby spinach, and cooked quinoa. Mix gently to combine the ingredients evenly.
- Add Olive Oil: Drizzle the tablespoon of olive oil over the salad and toss gently to distribute the oil throughout the greens and vegetables.
- Toss with Dressing: Pour the prepared Asian dressing over the salad and toss again until all ingredients are evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator for 15 to 20 minutes to allow the flavors to blend and deepen before serving.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Replace honey with maple syrup for a vegan-friendly version.
- Add sriracha according to your spice preference; it is optional.
- Use fresh or thawed frozen green peas based on availability.
- Chilling the salad enhances the flavor but it’s also delicious served immediately.
