Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
My Favourite Quinoa Salad Recipe
If the considered a Quinoa Salad doesn’t precisely rock your world, you and I’ll in all probability be associates. However being totally conscious of the dietary advantages of quinoa, I made a decision it was excessive time to develop up and begin getting enthusiastic about it. Enter: My Favorite Quinoa Salad!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by common demand in my debut cookbook “Dinner”!
I’m not going to mislead you. Put me in entrance of a salad bar, and also you gained’t see me pause for a beat in entrance of any choice containing quinoa.
It’s not that I dislike quinoa as such. In actual fact, when cooked nicely (psst, toasting it definitely elevates it to loftier heights!), I’ll fortunately scoff it down plain, similar to I do rice.
I feel it’s extra the way it’s heralded so staunchly by “wholesome” foodies, who insist it’s a superior various to rice and different grains we love that makes me – considerably childishly! – wish to not observe the pattern.
Anyway, I lastly grew up. So I’m right here in the present day with my favorite Quinoa Salad. I’ve eaten a LOT of quinoa salad prior to now yr, in a bid to get on board the quinoa prepare. And that is The One! Name it a “fusion” salad, name it a “mash-up” should you like. No matter you name it, this Asian-inflected salad has it all happening!
Right here’s what you want for the Quinoa Salad:
-
Quinoa – I’ve used tri-colour quinoa right here only for added further curiosity, you’ll be able to simply use one kind if you want. Tri-colour quinoa is just a mixture of purple, black and white quinoas. Each black and purple quinoa have barely extra flavour than white quinoa;
-
Greens – No newcomers right here. Simply cabbage, purple capsicum/bell pepper, cherry or grape tomatoes, carrot, cucumber and inexperienced onions;
-
Edamame – Also called recent soy beans. Purchase them frozen, both of their pods or already shelled, and simply put together per the packet (often a 5 minute boil); and
-
Wasabi peas – Our “deal with” ingredient! Wasabi peas are dried peas flavoured with wasabi, that make scrumptious snacks. Common readers know I at all times embody a “deal with” in salads, for textural curiosity and deliciousness. Whether or not it’s candied nuts, plain nuts, crispy-fried shallots, croutons to call a number of … or crushed wasabi peas, on this case! Critically don’t skip this. It’s the cherry on high!
They will often be discovered within the Asian part of on a regular basis grocery shops – they’re highly regarded lately! Generally they’re even within the basic snack aisle! 😱
And right here’s what you want for the Quinoa Salad dressing:
-
Mayonnaise – Earlier than you get turned off by the inclusion of (a bit!) of mayonnaise within the dressing, hear me out!
First, there’s solely 2 1/2 tbsp.
Secondly, it takes the place of some oil on this recipe and provides a stunning creamy word with none cream. So should you skip the mayo, you’ll have to substitute with extra oil.
Thirdly, it’s Kewpie mayonnaise. All people is aware of it’s one of the best mayonnaise round!
-
Rice vinegar – Much less sharp than most Western vinegars. Substitute with cider vinegar, sherry vinegar or champagne vinegar;
-
Oil – Any neutral-flavoured oil will do there. Grapeseed is an effective choice;
-
Mirin – A candy Japanese cooking wine, we solely want a tiny quantity so as to add depth of flavour into the dressing;
-
Soy sauce – Gentle or all-purpose. Not darkish soy, it’s too intense. Extra on totally different soy sauces right here;
-
Sugar – To stability the flavours;
-
Toasted sesame oil – For that impossible to resist sesame flavour everyone knows and love!
-
Recent garlic and ginger – Don’t skip these! They actually add important recent punch to the dressing. 🙂
Nothing groundbreaking right here!!
1. Shake the dressing
Mix dressing components in a container and shake! I like to make use of a jar, for optimum emulsification! (And helpful storage 😇)
2. Cook dinner the quinoa
Cheffy tip: toast the quinoa within the oven! It’s easy, however makes it soooo nutty. It’s free flavour, don’t skip it!
-
Unfold quinoa on a tray;
-
Toast within the oven for quarter-hour at 200°C/390°F. It’ll scent deliciously nutty when it’s prepared!
-
Rinse briefly in a sieve or strainer. Why? To take away quinoa’s pure coating (referred to as saponin), which might make it style bitter or soapy. Boxed quinoa is often pre-rinsed, nevertheless it doesn’t damage to get into the behavior of rinsing;
-
Scrape right into a saucepan and add water;
-
Simmer on low for quarter-hour with the lid on; and
-
Relaxation 10 minutes – As soon as all of the liquid has been absorbed, take away from the range and relaxation for 10 minutes with the lid on. On this step, the quinoa absorbs residual water and turns into superbly fluffy. In case you skip this step, the quinoa will probably be watery.
Cool quinoa utterly earlier than making the salad.
3. Toss salad!
After all of the making ready and chopping up all of the greens, I at all times discover this half so therapeutic!
Nothing difficult right here, simply throw all of it right into a (very!) massive bowl, pour over dressing then toss enthusiastically. And I’m not simply saying “enthusiastically” to be cute. I imply it. To get all the pieces blended up correctly, you’ll want to toss, toss, toss with gusto!
That is a type of salads I prefer to name meal-worthy. It’s bought:
-
That curiosity issue;
-
It’s fairly – ought to I’ve referred to as it 🌈Rainbow Quinoa Salad?!
-
It’s filling – and retains you full. Thanks Mr Quinoa! And;
-
It’s completely more-ish. It’s an overused descriptor however there actually is one thing about this salad that makes it extremely addictive.
Simply as an instance – a response from my neighbour, after I took some over to them:
Being not too heavy and with out proteins, it additionally completely has a spot as a aspect salad. However I’ll be impressed should you make this as a aspect for a fast midweek dinner. Relatively, I’m pondering you can take it to e-book membership, or a pot luck, or have it as a part of a salad unfold for lunch with associates. It’s bought the oomph to face by itself two toes and positively a step up from a fundamental backyard salad! 🙂 – Johnsat x
This recipe options in my debut cookbook Dinner. The e-book is generally new recipes, however it is a reader favorite included by common demand!
This recipe options in my debut cookbook Dinner. The e-book is generally new recipes, however it is a reader favorite included by common demand!
Ingredients
- 1 cup quinoa , tri-colour (or other colour, Note 1)
- 2 cups water
- 1 cup cucumber , finely diced (Note 2)
- 1 carrot , medium, peeled and finely shredded (Note 3)
- 3 cups red cabbage , finely shredded (~1/4 small or 1/8 large cabbage)
- 2 green onions , finely sliced
- 250g/ 8oz cherry tomatoes , small ones quartered, large ones cut into 6
- 1 cup shelled edamame , cooked per packet then cooled (Note 4)
- 1 red capsicum/bell pepper , finely chopped
- 1/2 cup coriander/cilantro leaves , finely chopped
- 5 tbsp soy sauce , light or all-purpose (Note 5)
- 2 tbsp mirin (Note 6)
- 2 tbsp rice wine vinegar (sub: cider, sherry or champagne vinegar)
- 2 tbsp sesame oil , toasted (Note 7)
- 2 1/2 tbsp canola, vegetable or grapeseed oil
- 2 1/2 tbsp Kewpie mayonnaise (sub whole-egg mayo such as Hellman's or S&W, Note 8)
- 2 1/2 tsp sugar (white or brown)
- 2 tsp ginger , freshly grated
- 1 garlic clove , crushed using garlic press or finely grated using microplane
- 1/3 cup wasabi peas , crushed (Note 9)
- 1 tbsp sesame seeds , toasted (Note 10)
Instructions
- Toast for extra flavour: Preheat oven to 200°C/390°F (180° fan) Spread quinoa on a tray. Bake 15 minutes, stirring halfway, until it's lightly browned and smells nutty.
- Rinse: Transfer to fine mesh sieve or strainer. Rinse under running water for 10 seconds, shake off excess water well.
- Cook: Scrape into a medium saucepan. Add water, place lid on. Bring to simmer on medium heat, then lower stove to low and simmer for 15 minutes (or until all water is absorbed, tilt pot to check).
- Rest: Remove from stove (lid still on) and rest for 10 minutes.
- Fluff & cool: Remove lid, fluff quinoa with a fork and allow to fully cool before using. (Spread on a tray if you want to speed things up).
- Dressing: Place ingredients in a jar and shake well.
- Toss salad! Place quinoa in a large bowl. Add all salad ingredients. Pour over dressing, toss very well.
- Garnish: Either transfer to a large serving platter or individual bowls. Sprinkle generously with crushed Wasabi Peas and sesame seeds. Devour!
Notes
1. Quinoa – Different coloured quinoa have slightly different flavours. White is the most neutral, red and black have slightly more earthy/nutty flavours. Tri-colour is a mix of all three. Any colour quinoa will work just fine here.
2. Cucumber – If using Lebanese (shorter) cucumbers, there’s no need to peel them but scrape out the watery seeds using a teaspoon (cut in half lengthwise then scrape out). If using the longer ones (English/Telegraph), use around 20cm/8″ and peel the skin (it tends to be a bit tougher) but no need to remove seeds (it’s not as watery).
3. Carrot shredding – I use a shredder tool that creates really thin strands, it cost a pittance from an Asian store. The finer the strands, the better. Fallback: Standard box grater.
4. Edamame – The fresh beans of young soybeans, easily found these days in the freezer section of everyday grocery stores alongside peas! Cook time is the same for with-pod vs podded, around 5 minutes.
5. Soy sauce – Use light or all-purpose soy sauce. Do not use dark soy sauce (too strong) or sweet soy sauce (too sweet). More on different soy sauces here.
6. Mirin – A sweet Japanese cooking wine, it adds depth of flavour and complexity to anything. Substitute 1/2 tsp sugar + 1 tbsp extra rice wine + 1/2 tbsp extra mayonnaise.
7. Sesame oil – Use toasted, which has a more intense sesame flavour (it’s brown in colour). Untoasted oil is yellow and harder to find in Australia.
8. Kewpie mayonnaise – A popular Japanese mayonnaise easily found these days in the Asian section of grocery stores. Famed for the smooth flavour and gentle rice vinegar tang! Sub with any mayo.
Substitute: More oil (same amount as mayo).
9. Wasabi peas – Common these days, find them in the Asian section of any grocery store. Crush so some of it becomes a powder using whatever method works for you, eg. mortar and pestle, or tea towel and meat mallet or rolling pin.
10. Sesame seeds – Toast, stirring regularly, in a small skillet (no oil) until lightly browned and they smell nutty!
11. Storage/make ahead – Being cabbage-based, this salad keeps pretty well the next day! It wilts a bit and becomes a little slaw-like. Toss well and consume at room temperature. If intentionally making ahead, best to keep dressing and garnishes separate.
11. Nutrition per serving, assuming 10 servings as a side dish.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
