Asian-Style Quinoa Salad
Asian-Style Quinoa Salad
Rating: (1 rated)
  • 1 cup (250 ml) quinoa
  • 1/4 cup (60 ml) olive oil
  • A few drops Tabasco sauce
  • 2 tablespoons (30 ml) soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 2 green onions, finely chopped
  • 1/4 cup (60 ml) fresh cilantro, chopped
  • 1 cup (250 ml) red or yellow cherry tomatoes, halved
  • 2 tablespoons (30 ml) sunflower seeds, toasted (optional)
  • Salt and pepper
  • Preparation
  • In a bowl, cover the quinoa with cold water and rub it with your hands. Drain and repeat until the water runs clear. In a saucepan, cook the quinoa in plenty of salted boiling water for 15 minutes. The grains should be al dente. Rinse the quinoa under cold running water and drain well. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate for at least an hour before serving.
  • Description
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