Quinoa Salad with Ginger Dressing

Quinoa Salad with Ginger Dressing

Use Chef Ronnie Woo’s instructions to whip up a wholesome quinoa salad with Asian dressing.

5 col


8 cups water
3 cups of uncooked quinoa
2 cups of cucumbers, diced
2 cups of radishes, diced
2 cups of sugar snap peas, halved lengthwise
1 ball of mozzarella for garnish, sliced
2 cups of clementine segments
3 springs fresh basil
2 cups filtered water
Mesh strainer


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3 tablespoons of rice vinegar
3 tablespoons of soy sauce
1 tablespoon of ginger, zested
1/2 teaspoon of garlic powder
2 tablespoons of toasted sesame oil
1/2 cup of olive oil
1/2 teaspoon black pepper

Dressing Instructions: In a small bowl, whisk all ingredients together until thoroughly combined.


  1. Rinse the quinoa in a bowl with filtered water to wash off the bitter coating. Pour through mesh strainer to remove water
  2. Fill up a large pot with water, add rinsed quinoa and bring to a boil — uncovered — with high heat, and then lower to a simmer on low heat
  3. Look for the tiny spiral (the germ) in the quinoa separating and curling around the seed. When you see it, turn the heat off. Strain the water out with a mesh strainer
  4. In a large bowl, combine all other ingredients together with the cooked quinoa along with the soy ginger dressing. Leave the mozzarella and basil for garnish
  5. Top with sliced mozzarella and torn basil leaves

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