Quinoa Salad Recipe Bánh Mì Style

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a protein-rich alternative while chickpeas are budget-friendly.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain option, while white rice is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides heart-healthy fats, while vegetable oil is more economical.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can offer similar heat with fewer ingredients.

Bring 2 parts water to a boil in a pot.

Add 1 part quinoa to the boiling water, reduce to a simmer, and cover.

Let quinoa simmer for about 15 minutes until all water is absorbed.

Fluff the quinoa and set it aside to cool.

Chop cucumber into small pieces.

Roughly chop an entire bunch of cilantro, stems included.

Chop 2 to 3 jalapeños, including seeds for heat.

Chop pickled daikon and carrots and add to the bowl.

Zest 1 small lemon and mince the zest.

In a small bowl, combine the minced lemon zest, juice from the lemon, a little rice vinegar, and 3 tablespoons of mayonnaise.

Add salt and pepper to the dressing and stir until smooth.

In a large bowl, combine the cooled quinoa, half of the dressing, jalapeños, chopped carrots, daikon, and cilantro.

Toss everything together until well mixed, then add cucumber pieces.

Taste and adjust seasonings with more dressing, salt, and pepper as desired.

Add 1 to 2 tablespoons of the pickling solution from the daikon and carrot mixture.

Serve the quinoa salad over a bed of spinach and red leaf lettuce.

Garnish with additional cilantro and drizzle with extra dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens