Make-Ahead Asian Quinoa Salad

While beans are a popular choice for make-ahead salads, grains like farro, millet, rice, and quinoa also excel in this role. The inclusion of quinoa adds a plant-based protein punch to any meal. Make-ahead salads aren’t just limited to being the main course; they can also serve as a side dish or be upgraded with grilled chicken or steak to transform into a heartier meal.

Wholesome Asian Quinoa Salad for the Future

This Asian quinoa salad, designed for advance preparation, is a simple and speedy meal prep solution that you can conveniently store in the refrigerator for up to five days. Prepare it over the weekend, and you’ll have nutritious lunches ready for days to come.

Ingredients

Salad:

3/4 cup dry quinoa
2 cups shredded cabbage
2 shredded carrots
1 cup thinly sliced snow peas
1 thinly sliced green onion
1/4 cup chopped cilantro
1/4 cup roughly chopped cashews (for garnish)

Dressing:

3 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce, tamari, or coconut aminos
1 tablespoon rice vinegar
1/2-inch grated ginger root

Instructions

In a small pot, combine quinoa with 3 cups of water. Bring it to a boil, then reduce the heat to a simmer and cook for 12-15 minutes or until the quinoa is done. Once cooked, strain the quinoa using a fine mesh strainer to remove excess water. Rinse it under cold water to cool rapidly. Set it aside. (This method of cooking quinoa is recommended, but feel free to use your preferred method.)
While the quinoa is cooking, prepare the vegetables and dressing. Grate and chop all the vegetables, and in a small jar or container, combine all the dressing ingredients. Whisk the mixture until well combined. Set it aside.
Once the quinoa has cooled completely, combine it in a large bowl with all the vegetables. Pour the dressing over the salad, ensuring even coverage. Toss the salad thoroughly to combine all the elements.
Season the salad to your liking and garnish with cashews before serving.
You can enjoy the salad immediately, or store it in an airtight container in the refrigerator for up to five days.