Cold Asian Quinoa Salad

Hello!

Here is a terrific summertime recipe if you’re planning on hosting a barbecue. Aside from the traditional pasta or potato salad, why don’t you give this amazing cold quinoa salad a whirl? Your guests will go nuts over this one. I seriously shovel heaps onto my plate each time I make this bad boy.

This salad is jam packed with flavor and has a really wonderful Asian taste. I highly recommend adding this to your recipe list.

Another thing I do with this recipe is I make it in bulk, just as I show below, refrigerate the Quinoa, and serve it with dinner throughout the week. I also serve this over a bed of arugula and eat it like I would a regular salad. This can also be heated up and served hot, which tastes fantastic, as well.

It’s really your preference. I hope you give this recipe a try. I promise you will keep going back for more.

I hope you all enjoy!

 Ingredients:

• 2 Leeks halved, rinsed, and then quartered
• 1/2 Sweet Onion, diced
• 1 Shallot, diced
• 1 – 15.5 can of Garbanzo Beans, drained and rinsed
• 1 lime
• 1 lemon
• 1 small Jalapeño, minced
• 3 Scallions, rinsed and chopped
• 1/2 cup Cilantro, rinsed and patted dry
• 4 cups of cooked Quina (2 cups when dry)
• Olive Oil
• 3 Tsp of Sesame Oil
• 4 Tbsp of Soy Sauce
• Sesame Seeds (optional)
• 1 Tsp of Garlic Powder
• 3 cloves of Garlic, chopped
• Salt, to taste
• Pepper, to taste

Directions:

• Cut and set aside Onion, Shallot, Garlic, Leeks, Cilantro, Scallions, Jalapeño.
• Cook 2 cups (dry) Quinoa, to make 4 cooked cups.
• Transfer cooked Quinoa to a large bowl to cool.
• Add 2 Tbsp of Olive Oil to Quinoa and thoroughly mix.
• In a medium size pan add 1 Tbsp of Olive Oil and heat on medium.
• Sauté onion, leeks, shallot, and garlic. Lightly season with salt and pepper. Sauté for 10 minutes, stirring occasionally.
• Add the leek mixture to the Quinoa and mix thoroughly.
• Add the juice from 1 lemon and 1 lime to the Quinoa and mix.
• Add Cilantro, Scallions, Jalapeño, Sesame Seeds (optional, amount to your preference) and Garbanzo Beans to the Quinoa and mix.
• Add 3 Tsp of Sesame Oil to the Quinoa.
• Add 4 Tbsp of Soy Sauce to the Quinoa.
• Add 1 Tsp of Garlic Powder.
• Add Salt and Pepper, to taste.
• Mix thoroughly and refrigerate.
• Serve cold.
• Enjoy!

See photos below for examples:

• Cut and set aside Onion, Shallot, Garlic, Leeks, Cilantro, Scallions, Jalapeño.

• Cook 2 cups (dry) Quinoa, to make 4 cooked cups.
• Transfer cooked Quinoa to a large bowl to cool.
• Add 2 Tbsp of Olive Oil to Quinoa and thoroughly mix.

• In a medium size pan add 1 Tbsp of Olive Oil and heat on medium.
• Sauté onion, leeks, shallot, and garlic. Lightly season with salt and pepper. Sauté for 10 minutes, stirring occasionally.

• Add the leek mixture to the Quinoa and mix thoroughly.
• Add the juice from 1 lemon and 1 lime to the Quinoa and mix.
• Add Cilantro, Scallions, Jalapeño, Sesame Seeds (optional, amount to your preference) and Garbanzo Beans to the Quinoa and mix.
• Add 3 Tsp of Sesame Oil to the Quinoa.
• Add 4 Tbsp of Soy Sauce to the Quinoa.
• Add 1 Tsp of Garlic Powder.
• Add Salt and Pepper, to taste.
• Mix thoroughly and refrigerate.
• Serve cold.

Enjoy!