Quinoa Salad with Tibetan Herb Dressing
This quinoa salad might not look like much, but it’s deceptively flavorful! The simple combination of quinoa, blanched green beans, and grape tomatoes gets BIG flavor from a Tibetan herb dressing loaded with ginger, cilantro, garlic, and a hint of spice. Top it all off with a few slivered almonds and you have a lunch that you’ll look forward to all morning!
I’ve eaten this for lunch almost every day for the last two weeks and I’m still not tired of it. In fact, I’m completely head over heels in love with the dressing.
The dressing is based on one that I had at this year’s Big Summer Potluck and I just. can’t. get. enough! I thought about it pretty much the entire 4 hour drive home, and made it myself very shortly after. It’s thick and pesto-like and incredibly pungent from tons of fresh ginger and garlic. It smells really strong when you first make it, but it mellows out a ton after a night in the fridge, so you don’t have to worry too much about having Godzilla breath if you eat this at your desk (although a mint afterward wouldn’t be the worst idea. Especially if you have afternoon meetings.)
Quinoa Salad with Tibetan Herb Dressing
Ingredients
- 1 cup quinoa rinsed very well
- 1 cup French-style green beans trimmed
- ¼ cup grape tomatoes halved
- ¼ cup cilantro
- 2 tablespoons freshly grated ginger
- 3 cloves garlic minced
- 1 teaspoon chili sauce like sambal oelek or sriracha
- 1 lemon juiced
- 2 tablespoons water
- 2 tablespoons slivered almonds
Instructions
- Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to medium and cover. Cook 10 minutes, or until done.
- Fill a second pot with about 2 inches of water. Bring to a boil. Add the green beans and cook for 30 seconds, or until bright green. Drain.
- Add the cilantro, ginger, garlic, and chili sauce to a food processor or blender. Process until it forms a thick, pesto-like puree. Stir in the lemon juice; thin with water.
- Combine the warm quinoa, beans, and tomatoes in a large dish. Stir in half the dressing. Let cool completely.
- Top with slivered almonds immediately before serving. Serve with additional dressing.
Ooh, this dressing sounds awesome!
What a beautiful salad! I’ve never eaten quinoa as a salad, just warm. But I think we’ve got to try this. The dressing sounds great!
Your salad is true to your blog title, Lauren. Garlic and ginger are like Astaire & Rogers. (Great dancers from 1930s B & W movies.) And quinoa is a perfect 10 on any nutritionist’s score card. Thank you for sharing the secrets of this scrumptious salad =)
Simple, easy and full of flavor. I love your salad!!
I always have to laugh when I see quinoa salads, they were constantly being used as the cooking demo project when I was in school
The dressing sounds so very good. I love quinoa in salads.
I was intrigued from the moment I read your recipe title, Lauren. Tibetan dressing! It sounds pungent and delicious and exactly the sort of thing I’d like. Pinning on my recipes to try board!