Asian Quinoa Salad

Lisa Keys

An easy, delicious and healthy way to start the new you.

5 from 3 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine vegetarian

Servings

Calories 304 kcal

Ingredients

Miso Honey Vinaigrette

2 tablespoons honey
1 tablespoon white miso paste
½   tablespoons grated fresh ginger
2 tablespoons seasoned rice wine vinegar
2   tablespoons freshly squeezed lime juice
2 tablespoons Chosen Foods Avocado Oil
½ teaspoon Chosen Foods Spicy Sesame Oil
freshly ground black pepper

Quinoa Salad

1  cup Chosen Foods 100% Organic Royal White Quinoa
1 tablespoon Chosen Foods Avocado Oil
1 ½ cups water
1   plumcot, pitted and diced
½   cup dried tart Montmorency cherries or dried sweetened cranberries
4 scallions, thinly sliced
½  cup honey sesame cashews

Instructions

For the vinaigrette, in a small bowl, whisk together honey and miso until smooth and blended. Add vinegar, lime juice, and ginger. Drizzle in 2 tablespoons avocado oil and spicy sesame oil, whisking until well combined. Season with pepper. Set aside.
Stir quinoa and 1 tablespoon of avocado oil in a large skillet over medium heat until golden and nutty. Add water; bring to a gentle simmer. Reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed.
Remove quinoa from heat; let stand, covered, 5 minutes. Fluff quinoa with a fork.
In a large bowl toss quinoa with pluot, dried cherries and green onions and half of the vinaigrette. Top with cashews. Pass remaining vinaigrette.

Nutrition

Calories: 304kcalCarbohydrates: 38gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 115mgPotassium: 281mgFiber: 4gSugar: 13gVitamin A: 485IUVitamin C: 4mgCalcium: 39mgIron: 2mg

Keyword Chosen Foods, fruit salad, gluten free, healthy breakfast, lunch, quinoa, side dish

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