Asian Quinoa Crunch Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, crunchy salad combining cooked quinoa with bell peppers, snow peas, carrots, and mandarin oranges, finished with a soy-ginger dressing and topped with cashews. Fresh and tangy with a satisfying textural contrast, it works as a light lunch or a side dish at dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 1 cup chopped yellow bell pepper
- 1 cup matchstick carrots
- 1 cup snow peas (sliced)
- 1 cup mandarin orange slices
- 1/2 cup cashew pieces
- 3 green onions (sliced)
- 1/3 cup canola oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce (see notes)
- 1 1/2 tablespoon spicy chile and garlic sauce (see notes)
- 1 tablespoon fresh grated ginger (or sub 1 teaspoon of ground ginger)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 428mg
- Total sugar
- 13g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 73mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.