Description
A fresh and vibrant salad featuring baby spinach, quinoa, and crisp vegetables, all tossed in a flavorful Asian-inspired dressing made with rice vinegar, soy sauce, sesame oil, honey, fresh ginger, and garlic. This quick and easy recipe is perfect for a healthy lunch or light dinner.
Ingredients
Scale
Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/2 teaspoon sriracha (optional)
Salad
- 1 cup chopped cucumber
- 1 cup chopped celery
- 1/2 cup green peas (fresh or thawed if frozen)
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 tablespoon olive oil
Instructions
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and sriracha (if using) until well combined. Set aside.
- Combine salad ingredients: In a large salad bowl, add chopped cucumber, celery, green peas, baby spinach, and cooked quinoa.
- Add olive oil and toss: Drizzle olive oil over the salad ingredients and toss gently to combine all components evenly.
- Dress the salad: Pour the prepared Asian dressing over the salad and toss again thoroughly until all ingredients are evenly coated with the dressing.
- Serve or chill: Serve the salad immediately for fresh flavors, or chill in the refrigerator for 15–20 minutes to allow the flavors to meld for a more integrated taste.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Maple syrup can replace honey for a vegan-friendly version.
- Sriracha is optional for a little spicy kick; omit if you prefer a milder taste.
- Use fresh green peas if available, or thawed frozen peas work perfectly.
- Chilling the salad enhances the flavor but is not necessary if you want to enjoy it immediately.
