Korean-Inspired Quinoa Salad with Spicy Sesame Dressing

This vibrant salad combines traditional Korean flavors with the wholesome goodness of quinoa, featuring fresh vegetables and a spicy sesame dressing. The nutty quinoa serves as a perfect base, while the crisp vegetables add texture and freshness. This dish is not only visually appealing but also packed with nutrients, making it a delightful vegetarian option that respects traditional culinary principles.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1 cup chopped red cabbage
• 1/2 cup green onions, sliced
• 1/4 cup sesame seeds, toasted
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey or maple syrup
• 2 tablespoons sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy. Remove from heat and let it cool.
3. In a large bowl, combine the shredded carrots, sliced cucumber, chopped red cabbage, and green onions.
4. In a separate bowl, whisk together the soy sauce, rice vinegar, gochujang, honey (or maple syrup), sesame oil, grated ginger, and minced garlic to create the dressing.
5. Once the quinoa has cooled, add it to the vegetable mixture. Pour the spicy sesame dressing over the salad and toss well to combine.
6. Add toasted sesame seeds, and season with salt and pepper to taste. Serve chilled or at room temperature.