Dive into a vibrant world of flavors with our Rainbow Quinoa Salad, a dish that not only looks stunning but also packs a nutritious punch! Bursting with colorful vegetables and drizzled with a tantalizing chili garlic sesame dressing, this fusion recipe is perfect for any occasion—whether you're hosting a summer barbecue or simply craving a fresh, healthy meal. In just 35 minutes, you can whip up a delightful salad that serves four, making it an ideal choice for sharing with family and friends. Ready to impress your taste buds and elevate your dining experience? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn, cooked
- 1/2 cup green onions, sliced
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon rice vinegar
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This helps to remove the natural saponins that can give quinoa a bitter taste.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water has been absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the vegetables. Dice 1 red bell pepper and 1 yellow bell pepper into small, bite-sized pieces. Slice 1/2 cup of green onions, using both the white and green parts for added flavor and color.
- In a large mixing bowl, combine the cooked quinoa, diced red and yellow bell peppers, 1 cup of cooked corn, and sliced green onions. Gently toss the ingredients together to mix them evenly.
- Next, prepare the chili garlic sesame dressing. In a small bowl, whisk together 1/4 cup of sesame oil, 2 tablespoons of soy sauce, 1 tablespoon of chili garlic sauce, and 1 tablespoon of rice vinegar until well combined.
- Drizzle the chili garlic sesame dressing over the quinoa and vegetable mixture. Toss everything together gently to ensure that the dressing evenly coats all the ingredients.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. This also allows the quinoa to cool slightly if it’s still warm.
- Before serving, taste the salad and adjust seasoning if necessary. You may want to add a little more soy sauce or a pinch of salt, depending on your preference.
- Serve the Rainbow Quinoa Salad chilled or at room temperature. This colorful salad can be enjoyed on its own or as a side dish to complement your favorite protein.
Tips
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to eliminate its natural saponins, which can impart a bitter taste. This step is crucial for achieving that nutty flavor you want!
- Perfectly Cooked Quinoa: For fluffy quinoa, use a 2:1 water-to-quinoa ratio. After bringing it to a boil, reduce the heat and let it simmer covered. Allowing it to rest after cooking is key to achieving the perfect texture.
- Chop Uniformly: When dicing your bell peppers and slicing green onions, aim for uniform sizes. This not only enhances the visual appeal but also ensures even distribution of flavors in every bite.
- Customize Your Veggies: Feel free to experiment with other vegetables or add-ins like cucumbers, avocados, or cherry tomatoes for extra crunch and flavor. The beauty of this salad is its versatility!
- Marinate for Flavor: Letting the salad sit for about 10 minutes after tossing it with the dressing allows the flavors to meld beautifully. If you have time, refrigerate it for an hour for an even deeper flavor infusion.
- Serving Suggestions: This salad can be served chilled or at room temperature, making it a perfect make-ahead dish. Pair it with grilled chicken, shrimp, or tofu for a complete meal!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
