Summer Quinoa Asian Flavoured Salad

With summer well underway, finding new salad recipes are a must on my to do list since I am constantly making the same one! 

Since my diet has predominantly been Paleo since Feb 2013, I backed away from cooking non-paleo items such as quinoa. I do however eat it every so often when going out. (if you are not sure about the Paleo diet is about, read this article)

Recently, I picked some up at Bulk Barn and made a batch of it.  I threw plain quinoa in a couple salads and then found Dr. Oz's Chocolate Chip Quinoa Cookies - OMG, to die for!

Anyways, at dinner last weekend, my partners parents and best friend came over and we each contributed a few dishes. Since I have been on this quinoa kick, I decided to make an Asian inspired version.

This recipe is very easy, however is a bit labour intensive due to the cutting of all the ingredients (I recommend doing this while chatting with friends or watching your favourite TV show).

The Asian dressing is simply delicious and so easy to make...just make sure you have all the ingredients on hand! 

Quinoa Salad
Yields: about 6-8 servings

Ingredients
3 cups quinoa, cooked
2 cups carrots, shredded
1/4 cup parsley, chopped
1 cup cucumber, cubed
1/2 shallot, finely diced
1 celery stalk, finely diced
1 kale leave, finely chopped
1 apple, chopped into small cubes
1 1/2 tbs toasted sesame seeds (optional)

Directions
Cook quinoa and let cool. 
(Place 3 cups of water or chicken stock in pot and bring to a boil. Add 1.5 cups of uncooked quinoa to pot, bring to a boil again, reduce to a simmer and add lid. Cook for about 10-15 mins. To check, take off lid, stir around quinoa and check to see that all liquid absorbed. If not absorbed, put lid back on and wait a couple more minutes.)

Cut remaining ingredients above and add to bowl.

Add cooked quinoa and dressing (see below) to ingredients cut above and mix thoroughly. 

Place in fridge for at least 60 minutes to allow flavours to mix and quinoa to cool down. 

Asian Dressing
Yield: about 1/3 cup

Ingredients
2 tablespoons unseasoned rice vinegar 
2 teaspoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons almond butter
2 teaspoons low sodium tamari or soy sauce
1 teaspoon pureed garlic from jar (or freshly minced)
2 teaspoons maple syrup
2 tbs water (to thin out)

Directions
Place all ingredients into a small bowl and stir together until smooth or into a jar with a tight lid and shake well.

Tips: 
- You can make this up to a couple days in advance, the flavours will mix beautifully

- If you don't have time for the quinoa to cool in fridge for 60 mins, cover with saran wrap and stick in freezer for 20-30 mins before serving. Ensure you mix it one more time after removing from freezer.