This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon. Source: EatingWell Magazine, May/June 2016

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.

  • Preheat grill to medium-high.

  • Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and 1/4 teaspoon salt in a blender. Puree until smooth.

  • Season steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tip). Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.

  • Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa. Divide the salad among 4 large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.


An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition Facts

411 calories; 15.5 g total fat; 3.1 g saturated fat; 70 mg cholesterol; 631 mg sodium. 1062 mg potassium; 36.2 g carbohydrates; 5.9 g fiber; 10 g sugar; 32.3 g protein; 12667 IU vitamin a iu; 31 mg vitamin c; 176 mcg folate; 122 mg calcium; 5 mg iron; 134 mg magnesium; 4 g added sugar;

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Rating: 5 stars
Made this for my dinner party. Even the pickiest eater had seconds! Huge success! Read More