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Carrot & Apple Asian Quinoa Salad

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Author: Amy Rains

Ingredients

  • 2 cups vegetable or chicken broth
  • 1 cup raw quinoa
  • 1/4 c Tamari Gluten-Free Soy Sauce
  • 1/3 cup olive oil
  • 2 tbsp rice vinegar
  • 2 tsp raw honey*
  • 1 inch piece of fresh ginger
  • 2 cloves garlic peeled
  • 1/4 head red cabbage chopped into small pieces
  • 1 large apple peeled, cored, and chopped into small pieces
  • 1 cup sliced carrots
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp sesame seeds

Instructions

  • Heat broth and quinoa in a small saucepan to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes until water is completely absorbed and quinoa is fluffy.
  • Meanwhile make the dressing: Add soy sauce, oil, vinegar, ginger, garlic and honey in a blender or food processor. Pulse until ginger and garlic are completely incorporated.
  • Once quinoa is finished, place inside a large bowl and cool. Add carrots, apple, and cabbage and dressing. Toss to combine.
  • Garnish with cilantro and sesame seeds.

Notes

*Vegans can completely eliminate the honey, I would not substitute with anything else, just leave it without that tiny bit of sweetness.
**If enjoying this salad over several days, read in the above post on how to keep it fresh (separate the ingredients).