Out to Lunch Creations

This tangy Asian fusion salad is fresh, delicious and can be thrown together in minutes. The Asian inspired dressing can be made with soya sauce, or you can use Tamari to make this a yummy gluten free salad.

Quinoa was a staple food for the Incas and Aztecs warriors thousands of years ago but it has only recently made a comeback in the health food world. It is a complete protein which means that it contains all nine essential amino acids, making it a great protein source for vegetarians and vegans. Quinoa is a concentrated source of dietary iron which is important in energy production, metabolism and oxygen transport. It also contains magnesium (relaxes blood vessels), manganese and copper (protects body from free radicals and supports bone density) and fiber (reduced LDL, aka ‘bad’ cholesterol). For more quinoa recipes check out my Mediterranean Quinoa Salad and Breakfast Quinoa recipes.

Check out the video to see how quick and easy it is to make!

Prep time: 10min

Cook time:  15min

Serving size: 4-6 sides

Ingredients:

• 1 cup uncooked Quinoa
• 1 cup edamame beans (no pods)
• 1/8th of a small red onion, thinly sliced
• 1 cup grape tomatoes, diced

Dressing:

• 3 Tbsp Tamari or light soya sauce
• 2 Tbsp rice vinegar
• ½ Tbsp honey
• 1 tsp sesame oil
• 1tbsp toasted sesame seeds

Directions:

1. Cook quinoa as directed on the package.
2. Steam edamame till soft, as directed on package.
3. Whisk together all dressing ingredients at the bottom of the salad bowl.
4. Add all remaining ingredients and toss till mixed. Serve warm or chilled.