{"id":80908,"date":"2023-07-29T20:35:47","date_gmt":"2023-07-29T18:35:47","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=80908"},"modified":"2024-05-15T16:00:14","modified_gmt":"2024-05-15T14:00:14","slug":"asian-style-quinoa-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/asian-style-quinoa-salad\/","title":{"rendered":"Asian-Style Quinoa Salad"},"content":{"rendered":"

This healthy Asian-Style Quinoa Salad<\/strong> is packed with texture and flavour. Quinoa is tossed with fava beans (also known as broad beans), a mix of salad greens and crunchy walnuts, then tossed in with my go-to Asian-Style dressing. A dressing made with soy sauce, toasted sesame oil, lemon juice, ginger and garlic. An easy dressing that is easy to prepare and adds tons of flavor.<\/p>\n

While you can enjoy this salad any time of year, it\u2019s especially great in the summer months since it is super simple and easy to prepare. Once you\u2019ve cooked the quinoa and prepared the fava beans (which by the way, can be done ahead of time or even the night before), it\u2019s simply a matter of tossing everything together.<\/p>\n

And of course, if you have the chance, fresh fava beans have a short season, so this is the perfect chance to enjoy them fresh rather than frozen. And if you can\u2019t manage to get your hands on fava beans, you can easily trade then out for edamame. Or skip them all together.<\/p>\n

\"Ingredients<\/p>\n

Tips on how to prepare this Asian-Style Quinoa Salad<\/h2>\n

Cooking the quinoa:<\/h3>\n

It\u2019s important to cook the quinoa so that it is light and fluffy when done. Otherwise, it will taste soggy with the dressing. Cook it until the liquid is fully evaporated or if necessary pour the cooked quinoa into a fine mesh sieve and let any excess liquid drain off, before letting stand a few more minutes. You should be able to fluff it with a fork when done.<\/p>\n

Blanching the beans:<\/h3>\n

If using fresh beans in the pod, you will need to plan extra time as they need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the membrane around the bean. This can be done ahead of time or even the day before. Simply store the prepared beans covered in the refrigerator until ready to use. Alternatively, frozen fava beans or edamame can be used.<\/p>\n

\"Dick<\/p>\n

Using a selection of greens:<\/h3>\n

A mixture of greens gives this salad other nuances of flavor. In winter, curly kale or Tuscan kale can also be used. Simply give it a light massage with a little oil and squeeze of lemon before adding to the salad. This will tenderise its sturdy leaves.<\/p>\n

Keep this recipe vegan or not:<\/h3>\n

This salad is naturally vegan, but can also be enjoyed with grilled chicken rather than smoked tofu. I personally find that the smoked tofu elevates the flavor of this salad, and since it also has a lot of flavor its also a great choice for non-tofu fans. Look for smoked tofu with almonds & sesame seeds<\/a> (organic food store), it\u2019s absolutely delicious.<\/p>\n

\"Asian-Style<\/p>\n

Looking for other Asian-Style salads?<\/h2>\n

Try one of these delicious recipes:<\/p>\n