Quinoa Salad with Sesame Oil
6 servings
40 minutes
Quinoa salad with sesame oil is a harmonious blend of flavors and textures that reflects a modern approach to Russian cuisine. Quinoa, an ancient grain, adds lightness and nutrition to the dish, while sesame oil contributes a nutty aroma and delicate depth of flavor. Crunchy napa cabbage and carrots refresh the composition, almonds add a hint of sweetness, and green onions provide a spicy note. Mandarin segments finish the dish with bright citrus tones, making it perfect as a standalone dish or side. This salad is not only delicious but also healthy due to its rich content of vitamins, fiber, and healthy fats.
1
To prepare the porridge, rinse the quinoa in cold water. Boil salted water in a saucepan and cook the grains for about 15 minutes until softened. Then remove from heat and let cool.
- Water: 3 glasss
- Quinoa: 1.5 glass
2
Once the porridge cools down, place it in a wide salad bowl and mix with rice vinegar, vegetable oil, and sesame oil. Then add cabbage, carrot, almond, and green onion and mix until the ingredients are evenly distributed.
- Rice vinegar: 0.3 glass
- Vegetable oil: 0.3 glass
- Sesame oil: 3 tablespoons
- Napa cabbage (pak choi type): 325 g
- Carrot: 325 g
- Grated almonds: 240 g
- Spring onion: 325 g
3
Mandarin segments can be left for garnishing the salad on top or mixed with all the ingredients.
- Mandarins: 2 pieces
