Cover Story

Warm quinoa salad with sesame-ginger dressing

(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

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While you cook the quinoa, make the dressing in a food processor, then switch the blade to the grater attachment to prep the beet and carrots. Just before serving, microwave the kale and stir it into the salad.


1 clove garlic, chopped
2 tablespoons chopped ginger
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/4 cup seasoned rice wine vinegar
Grated rind and juice of 1 lime
Salt, to taste
1/2 cup canola oil

1. In the bowl of a food processor combine garlic, ginger, soy sauce, sesame oil, rice vinegar, lime juice and rind, and salt.

2. With the motor running pour in the canola oil and process until blended.


2 cups quinoa
2 cups water
Salt, to taste
1 beet, grated
2 carrots, grated
2 ears corn, cut off the cob
1 bunch kale, trimmed and chopped
2 avocados, chopped

1. In a saucepan combine quinoa, water, and a pinch of salt. Bring to a boil. Lower the heat, cover the pan, and simmer for 15 minutes or until water is absorbed and the quinoa is tender. Transfer to a bowl.

2. Meanwhile, set the beet, carrots, and corn on a plate. Cover and microwave for 3 minutes.

3. In a large microwave-safe bowl, microwave the kale, covered, for 3 minutes.

4. Toss quinoa with the steamed vegetables, avocado, and dressing. Catherine Smart