Description
A fresh and vibrant Salad with Asian Dressing that combines crisp vegetables, nutrient-rich quinoa, and a tangy, flavorful homemade dressing. Perfect for a quick, healthy lunch or a light dinner, this salad is gluten-free, can easily be made vegan, and comes together in just 15 minutes.
Ingredients
Scale
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha (optional)
Salad
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 tablespoon olive oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha if using. Mix until well combined, then set aside to let flavors meld.
- Combine Salad Ingredients: In a large salad bowl, add chopped cucumber, celery, green peas, baby spinach, and cooked quinoa. These fresh and wholesome ingredients form the base of your salad.
- Add Olive Oil and Toss: Drizzle the tablespoon of olive oil over the salad ingredients and gently toss to evenly coat the vegetables and quinoa with the oil, enhancing their texture and taste.
- Dress the Salad: Pour the prepared Asian dressing over the salad mixture. Toss again until all ingredients are coated evenly with the dressing, allowing the flavors to come together.
- Serve or Chill: Serve the salad immediately for a crisp texture, or chill it in the refrigerator for 15–20 minutes to let the flavors meld nicely, deepening the taste experience.
Notes
- This salad is best served fresh but can be chilled for up to 20 minutes to enhance flavors.
- Use tamari instead of soy sauce to make this salad gluten-free.
- Substitute honey with maple syrup to keep the dish vegan.
- Fresh peas are preferred, but frozen peas work well as long as they are thawed.
- Cook quinoa ahead of time and refrigerate to speed up preparation.
