Ratings
5
out of 5
317
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Laura G.
This was great – I wanted something with the flavor profile of cold sesame noodles, but less heavy and more healthy and this fit the bill perfectly.
It's a good idea to make sure that the grains are cool before you add the dressing, so they don't get soggy.
I used more ginger and added some red pepper flakes at the end. If you're up for it, it's nice to mash the ginger with the garlic and a little sea salt in a mortar and pestle before adding it to the other ingredients.
Captain Spaulding
Dressing needs to be doubled, at least.
Marianna
Great salad recipe. For vegetarians trying to maximize protein intake, I doubled the edamame. I increased the lime and substituted one tablespoon of olive oil for the 1/3 cup canola oil, which I didn't miss at all. I also microplaned the ginger for a stronger ginger flavor and for extra freshness, added much more spring onion than the recipe calls for.
Cindi
This salad is delicious. Perfect with fish. A really healthy vibe. I made a recipe and a half of ginger dressing. I will double next time. Would be a great dish to bring to a pot luck — if we ever have those again.
Kaia
Great tasting and simple to make, but I would double the dressing and use almost all of it, saving a bit for the second day when grains, rices and pastas tend to be more dry.
It's a perfect summer dish, and could easily take on some grilled or sautéed shrimp or chicken for added protein.
Peggy
Really nice combination. I suggest tasting as you add lime juice to the dressing rather than simply pouring in juice of 2 limes all at once. I would have preferred a slightly less tart dressing.I found 10 minutes prep time as stated to be overly optimistic! Allow more time to prep.
condiment queen
Add avocado. This served 3 as a main with bread and avocado.
SJ
Any suggestions for a red pepper substitute? Some of my eaters don’t like peppers. I like the color and crunch they add, so I’d prefer to substitute them than just omit them.
beecee
Made with quinoa Added sambhal to dressing Try Serrano next time Added cilantro
MG
A batch of this salad often lasts me one work week for lunches. It is very satisfying. I agree about increasing the edamame. I also cook the wild rice with miso or some type of broth, or add some kalamata olives for a bit of a punch. I disagree that there is not enough dressing. There is plenty, although the dressing itself only tastes okay. I think the salad keeps better and tastes better if you add your own on the day that you plan to eat it—both Greek and balsamic have worked for me.
quinoa salad
Did t have sesame oil and for without. Perhaps more lime juice. Good w summer seafood.
jake w
Delicious! Double the dressing. I subbed the Cucumber for zucchini and it turned out great.
Mary Lewis Grow
I must have done something wrong. I found this dish to be quite tasteless, in spite of its good ingredients. I use salt very sparingly, so maybe if I'd added more salt, it would have had more flavor. But I'm not inclined to make this again.And there is literally no way anyone could put this together in 10 minutes!!
Meg S
Good, healthy grain salad. I added more garlic and soy. The dressing as prescribed was not very flavorful.
Linda
I'm thinking of adding some raw winter kale to this recipe...good idea or not?
Kaci
One of the best grain bowls I’ve found so far. Perfect for lunch. I took the advice of doubling the dressing and I had a decent amount left over. Guess I’ll have to make it again this week ¯\_(ツ)_/¯.
Cindi
This salad is delicious. Perfect with fish. A really healthy vibe. I made a recipe and a half of ginger dressing. I will double next time. Would be a great dish to bring to a pot luck — if we ever have those again.
A
Lol, love seeing a recipe takes 10 min but assumes you have cooked grains on hand. That should be included in the recipe time.
Scarlett Hopkins
Doubled toasted sesame oil and decreased canola oil to 1/2 the amount. Also substituted sunflower oil for the canola oil.
Tre W
Made the recipe just as written, and it was delightful. It was a hit as a side at a backyard cookout and served six people with leftovers. Light, flavorful, lots of great textures, and tasty!I see a comment about doubling the dressing, which seems odd. I thought the salad was well- if not heavily-dressed, and might pull back a little next time.Like Laura G said, make sure the grains are cool to keep the integrity of the salad texture, I made both quinoa and wild rice the morning ahead of time.
AC
Delicious! I had left over quinoa, and cooked brown rice, lentils and quinoa mix. I added radishes to the mix and chopped green chilies instead of cayenne. Paired it with grilled Cod with miso. It was perfect. Thank you for a good recipe!
Private notes are only visible to you.
