Quinoa and Wild Rice Salad With Ginger Sesame Dressing
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cooked quinoa
- 1cup cooked wild rice
- Salt to taste
- 1red bell pepper, cut in 2-inch strips
- 1cup diced cucumber
- 1cup edamame
- ¼cup chopped cilantro
- 3tablespoons chopped or thinly sliced spring onions or scallions
- 2tablespoons freshly squeezed lime juice
- 1tablespoon rice vinegar
- 2teaspoons minced fresh ginger (more to taste)
- 1small garlic clove, minced
- Pinch of cayenne
- Salt to taste
- ½teaspoon soy sauce
- 2tablespoons Asian sesame oil
- ⅓cup canola oil
- Leaf lettuce or radicchio for serving optional
For the Grains and Vegetables
For the Dressing
Nutritional analysis per serving (6 servings)
282 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 410 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss together all of the salad ingredients.
- Step 2
Whisk together the dressing ingredients. Toss with the salad ingredients, and serve — if desired, over a bed of lettuce or radicchio leaves.
- Advance preparation: You can make this dish a few hours ahead and refrigerate. Cooked grains will keep for several months in the freezer and for three or four days in the refrigerator.
Private Notes
Comments
This was great – I wanted something with the flavor profile of cold sesame noodles, but less heavy and more healthy and this fit the bill perfectly.
It's a good idea to make sure that the grains are cool before you add the dressing, so they don't get soggy.
I used more ginger and added some red pepper flakes at the end. If you're up for it, it's nice to mash the ginger with the garlic and a little sea salt in a mortar and pestle before adding it to the other ingredients.
Dressing needs to be doubled, at least.
Great tasting and simple to make, but I would double the dressing and use almost all of it, saving a bit for the second day when grains, rices and pastas tend to be more dry.
It's a perfect summer dish, and could easily take on some grilled or sautéed shrimp or chicken for added protein.
Fantastic dish that's great to keep in the fridge for a quick lunch. I could also see this being a hit for a summer bbq salad with grilled wings or tofu kabobs. I found the amount of dressing to be just right in contrast to the other comments. It really lets the earthy flavors of the quinoa and rice come through, rather than drowning them in dressing. I cooked the quinoa at a 1pt quinoa to 1.5 part water to have it come out nice and fluffy
Delicious. Guests ate it all.
This is very yummy, 5 stars! As someone else suggested, I replaced the canola oil with one T olive oil and doubled the dressing, but not the ginger. The dressing tasted bitter, so I added more lime juice and a squirt of agave. Forgiving recipe and divine!