Asian Quinoa Salad

Ingredients and Weight:

• 1 cup quinoa
• 1.5 cups vegetable broth or water
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped cucumber
• 1/2 cup chopped carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Difficulty Level: 2/5 (Easy)

Preparation Method Steps:

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold water until the water runs clear.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fully cooked and the liquid has been absorbed.
3. While the quinoa is cooking, prepare the vegetables. Chop the onion, bell pepper, cucumber, and carrots into small pieces.
4. In a large bowl, combine the cooked quinoa, chopped vegetables, cilantro, and roasted peanuts.
5. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, sesame seeds, salt, and pepper. Pour the dressing over the quinoa salad and toss well to coat.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Nutritional Information:

• Calories: 250
• Carbohydrates: 45g
• Protein: 10g
• Fat: 10g
• Fiber: 5g
• Sodium: 800mg

Dish Characteristics:

• Refreshing and flavorful Asian-inspired salad
• Tangy, sweet, and savory flavors
• Colorful and visually appealing
• Healthy and nutritious with quinoa as a base

User Comments:

• "This salad is a perfect balance of flavors. The quinoa is fluffy and the vegetables are crisp and fresh. I love the addition of peanuts for a bit of crunch."
• "I'm not usually a fan of quinoa, but this salad changed my mind. The dressing is amazing and really enhances the flavors of the salad."
• "This is a great make-ahead salad for lunches or picnics. It's easy to prepare and holds up well in the refrigerator."

Special Precautions and Tips:

• If you don't have vegetable broth, you can use water instead.
• Adjust the amount of soy sauce and sesame oil to taste.
• Quinoa can be replaced with brown rice or barley.
• For a gluten-free version, use tamari soy sauce.