Transition. It’s exciting. It’s scary. It’s a challenge.
We moved into our first home a few weeks back and are starting getting settled. Just this week, we finally have a couch to sit on (little victories!).
The move was fairly painless, but I always find that figuring out how you fit in a new space is the challenging part. We have a kitchen that fits more than one person, new windows that invite different lighting, new angles to work around. I’m feeling more at home one day, one recipe at a time.
This was the first blog recipe in our new space, and I wanted to document it so I’d remember what was going on in my head and in our kitchen during this new season of life.
Do you ever see an image that inspires you to act in some way? This is how the inspiration struck for this 30-minute Asian-inspired quinoa salad.
I don’t remember where, but in passing I saw a photo of a salad with quinoa and some savory-sweet looking dressing. YUM, must act. Must have. The rest is history.
The base of this beautiful, crunchy, satisfying salad is protein-rich quinoa, which cooks up in about 25 minutes while the rest of the magic happens.
How to Make This Rainbow Quinoa Salad
- Steam broccoli and edamame.
- Shred cabbage.
- Chop bell pepper.
- Make dressing (that’s seriously tasty).
- Even better the next day.
I hope you all love this salad. It’s:
& SO easy to make
This is the perfect salad when you’re craving something satisfying, delicious, and veggie-packed. Half of the recipe boasts 24 grams of protein and 14 grams of fiber!
And although it’s delicious enjoyed fresh, something magical happens when it’s chilled and enjoyed the next day for lunch. Leftover game on point!
If you try this recipe, let us know! We love your comments, ratings, and – of course – your Instagram posts at #minimalistbaker! Cheers, friends!
Rainbow Quinoa Salad with Chili Garlic Sesame Dressing (30 Minutes!)
- 1 tsp sesame oil (toasted or untoasted)
- 1/3 cup dry white quinoa (well rinsed and drained)
- 2/3 cup water
- 1 cup frozen edamame
- 1 large head broccoli (cut into bite size pieces)
- 1/2 medium red bell pepper (thinly sliced)
- 1 1/2 cups shredded/very thinly sliced purple cabbage (or sub green cabbage or kale)
- 1 cup shredded kale or chopped cilantro (optional)
- 1 Tbsp almond, peanut, or cashew butter
- 2 Tbsp chili garlic sauce (plus more to taste)
- 3 Tbsp maple syrup (plus more to taste)
- 3 Tbsp tamari (or soy sauce if not gluten free // or coconut aminos // plus more to taste)
- 3 Tbsp lime juice
- 2 1/2 Tbsp sesame oil (toasted or untoasted)
- 1 tsp fresh minced ginger (optional)
- 1 Tbsp crushed peanuts (optional // plus more for topping)
- Heat a small saucepan over medium heat. Add sesame oil and rinsed quinoa. Toast quinoa, stirring frequently, for 2-3 minutes, then add water. Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed). Once cooked, turn off the heat and leave the lid on until serving (this helps make the quinoa fluffier).
- While the quinoa is cooking, add 1 inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket (or steam in the microwave). Once water is simmering, add the edamame, then the broccoli and cover. Cook for 2 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill.
- Next, prepare dressing. To a small mixing bowl add nut butter, chili garlic sauce, maple syrup, tamari (or coconut aminos), lime juice, sesame oil, minced ginger (optional), crushed peanuts (optional) and whisk to combine. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, tamari for saltiness, or lime juice for acidity. Set aside.
- Add quinoa, sliced red pepper, and cabbage to the steamed broccoli and edamame and top with dressing and additional crushed peanuts (optional). Toss to combine. Serve immediately.
- Store leftovers covered in the refrigerator up to 2-3 days.