Asian Style Quinoa Salad With Chili Orange Dressing Recipes

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QUINOA WITH ASIAN FLAVORS



Quinoa with Asian Flavors image

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

Provided by Lisa

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped

Steps:

  • Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g

ASIAN QUINOA SALAD



Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

  • Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
  • Mix cabbage, carrots, edamame, and green onions together in a large bowl.
  • Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK



Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories     Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

  • Juice two limes into a bowl big enough for you to whisk your dressing.
  • Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
  • Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
  • Whisk together.
  • Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING



Asian Chicken Salad With Orange-Ginger Dressing image

This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.

Provided by justcallmetoni

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup plain nonfat yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
6 cups romaine lettuce, cleaned and cut into pieces
1 cup cooked boneless skinless chicken breast, cut into matchstick pieces
1 red pepper, julienned
1 (11 ounce) can mandarin oranges in juice, drained
1/2 cup sliced water chestnuts, drained
1/4 cup sliced almonds (optional garnish)

Steps:

  • Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
  • To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
  • Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
  • Garnish with sliced almonds (optional).

Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7

ASIAN QUINOA SALAD



Asian Quinoa Salad image

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup edamame, shelled and cooked
1 red bell pepper, chopped
1/2 cup shredded carrot
1 cup diced cucumber
1/4 cup light soy sauce (or tamari sauce)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onions
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
salt and black pepper, to taste

Steps:

  • Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  • Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
  • Pour the dressing over the quinoa salad and stir to combine.
  • Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

Nutrition Facts : Calories 331.3, Fat 11.7, SaturatedFat 1.5, Sodium 1204.9, Carbohydrate 41.8, Fiber 7.8, Sugar 3.5, Protein 17.6

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