- Cook quinoa per package directions and place into the fridge to cool completely.
- Meanwhile, whisk together olive oil, rice vinegar, the juice from two lemons plus the zest from one, salt, pepper, and sugar.
- When quinoa is cool, assemble the salad by tossing the quinoa, spinach, onion, cucumber, peppers, avocado, and pomegranate seeds with the dressing.
Light & Zesty Quinoa Salad
Yield
4 servings
Prep Time
10 minutes
Cook Time
12-15 minutes
kikkoman products used:
ingredients
1 cup quinoa
¼ cup olive oil
¼ cup Kikkoman® Rice Vinegar
2 Meyer lemons
½ teaspoon salt
½ teaspoon pepper
½ tablespoon sugar
4 cups baby spinach, chopped
¼ red onion, finely diced
½ cucumber, diced
1 red or orange bell pepper, diced
1 avocado, sliced into cubes
¼ cup pomegranate seeds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
