Asian-Style Quinoa Salad
Asian-Style Quinoa Salad
Rating: (1 rated)
  • 3/4 cup (135 g) quinoa, rinsed and drained
  • 3 Lebanese cucumbers, thinly sliced
  • 3 tbsp (45 ml) rice vinegar
  • 2 tbsp (30 ml) mirin
  • 1 tsp (5 ml) sambal oelek
  • 2 red onions, sliced 1/2 inch (1 cm) thick
  • 2 tbsp (30 ml) olive oil
  • 2 zucchini, sliced 1/4 inch (5 mm) thick
  • 1/4 cup (10 g) cilantro leaves
  • Preparation
  • With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  • In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse under cold running water. Let cool.
  • In a large bowl, combine the cucumbers, vinegar, mirin and sambal oelek. Let marinate for 10 minutes.
  • On the prepared sheet, toss the onions with the oil. Roast for 5 minutes or until tender. Add the zucchini. Season with salt and pepper and toss well. Continue roasting for 5 to 8 minutes or until the zucchini begin to brown.
  • Add the quinoa and roasted vegetables to the cucumbers. Adjust the seasoning. Garnish with the cilantro. Delicious with maple-glazed pork chops (see recipe).
  • Description
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