Asian Veggie Quinoa Salad

Chef Alli stirring pot

Asian Veggie Quinoa Salad

1 cup quinoa
chicken or veggie broth
1/2 cup flat-leaf Italian parsley, chopped
1/2 cup cilantro, chopped
2 Tbs. chopped fresh mint
1 bundle scallions, white and green parts both, chopped
1 cup shredded carrots
1 red bell pepper, seeds and membranes removed, diced
1 cup frozen corn, thawed
1 cup edamame
1 cup shredded purple cabbage
1/3 cup toasted sliced almonds
Dressing:
1/2 cup rice vinegar
3 cloves garlic, minced
2 Tbs. sesame oil
3 Tbs. olive oil
2 Tbs. granulated sugar
1 Tbs. soy sauce
1-2 tsp. freshly grated ginger
kosher salt and ground black pepper, to taste
Place quinoa into Electric Pressure Cooker pot; add 1 cup broth. Lock lid into place and choose HIGH setting; set timer for 5 minutes. When timer goes off, use natural release for 5 minutes. Meanwhile, combine herbs with veggies in a large bowl. Place dressing ingredients into salad cruet and shake together. Add quinoa (cooled slightly) to veggies in bowl and toss with prepared dressing. Add almonds and serve!
**If serving salad at a later time, cover and place into fridge after dressing, reserving a small portion of dressing. When ready to serve, dress with remaining dressing and top with almonds.

Now You’re Cookin’,
Chef Alli

 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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