Ginger Salad Dressing
An Asian inspired Quinoa salad recipe bursting with the colors of the rainbow! Peppers, Corn, Baby Broccoli, Red Cabbage, Carrot and Quinoa, tossed in a Tahini Ginger Dressing.
Ingredients
- 1 cup Quinoa rinsed
- 2 cups Water
- 1/2 teaspoon Pink Himalayan Sea Salt
- 1 cup Red Cabbage shredded
- 1 cup Corn Kernals cooked
- 1 Red Pepper diced
- 1 Carrot diced
- 1 bunch Baby Broccoli de-stemmed
- For Dressing:
- 2 tablespoons Sesame Oil
- 1 1/2 tablespoons Tahini
- 3 tablespoons Rice Vinegar
- 2 teaspoons Coconut Sugar
- 1 tablespoon freshly minced Ginger
- 1/2 cup Vegetable Broth
- 1/4 teaspoon Pink Himalayan Sea Salt
Instructions
- In a small pot, combine quinoa, salt and water. Bring to a boil, turn down to a simmer and cover. Let cook for 15 minutes.
- Meanwhile, lightly steam carrot and broccoli - make sure they still remain slightly crunchy.
- Once quinoa is cooked, transfer to a large mixing bowl and add in Red Cabbage, Corn, Red Pepper, Carrot and Broccoli. Toss to combine.
- In a small bowl, whisk dressing ingredients together.
- Pour dressing into quinoa a little at a time, and toss with each addition. Do this until all the dressing has been used.
- Enjoy your warm, delicious quinoa!
Notes
This salad is best served warm as it allows the flavor of the dressing to really shine through.
Tried this recipe?Let us know how it was!