Gluten-Free Sesame Quinoa with Roasted Sesame Dressing
This Gluten-Free Sesame Quinoa Salad is a vibrant mix of fresh vegetables, sweet fruits, and perfectly seared salmon, all tossed in a rich, nutty roasted sesame dressing. A wholesome, flavorful dish packed with protein, texture, and a delicious umami kick!
Roasted Sesame Dressing
- ½ cup toasted sesame seeds
- ⅓ cup Japanese mayonnaise
- 1 tbsp COCOES Organic Coconut Flower Syrup - Light
- 2 tbsp COCOES Organic Coconut Flower Vinegar
- 2 tbsp COCOES Organic Coconut Flower Aminos
- 2 tbsp sesame oil
- 1 large garlic clove, finely minced
Salad
- 250g cooked quinoa
- 100g salmon, cubed
- 1 medium white onion, cubed
- 30g cucumber, cubed
- 30g red bell pepper, cubed
- 30g cherry tomatoes, halved
- 30g carrots, cubed
- 1 celery stalk, chopped
- 20g corn kernels
- 20g ripe mango, cubed
- 20g dried raisins
- 20g dried cranberries
- 10-20g lettuce, chopped
- 30g pineapple chunks
- 1 tbsp vegetable oil
- Toast the sesame seeds, let them cool, then grind using a mortar and pestle.
- In a bowl, mix the ground sesame seeds with Japanese mayonnaise, COCOES Vinegar, COCOES Aminos, COCOES Syrup - Light, sesame oil, and minced garlic. Set aside.
- In a large bowl, combine cooked quinoa, onion, red bell pepper, cherry tomatoes, cucumber, celery, carrots, raisins, cranberries, corn, mango, pineapple, and lettuce.
- Coat salmon cubes with 1 tbsp COCOES Aminos and a dash of crushed black pepper.
- Thread salmon onto skewer sticks.
- Heat a skillet over medium-high heat, add vegetable oil, and sear the salmon cubes until golden brown.
- Add the salmon to the quinoa salad. Drizzle the roasted sesame dressing over the salad.
- Plate and enjoy!
