xiaoxl/recipe_data huggingface dataset:
No Bake Pumpkin, Raisin, Oatmeal Cookie Recipe


Ingredients:
quick oats, raisins, salt, pumpkin pie spice, canned pumpkin, vanilla extract, honey

Directions:
Combine all the dry ingredients., Mix in the wet ingredients and roll into balls., Serve or refrigerate them for later consumption.
Roasted Chicken With Squash


Ingredients:
chicken breasts, pepper, seasoning salt, maple syrup, dried thyme leaves, butter, acorn squash

Directions:
Preheat oven to 400.  Place chicken in 15 x 10 roasting pan and sprinkle with salt and pepper.  In medium bowl combine syrup, thyme and butter.
Cut acorn squash into rings, remove seeds and cut rings in half.
Cut buttercup squash into 6 wedges.  Place around chicken in pan and drizzle with syrup mixture.
Bake covered at 400 for 40 minutes.  Then uncover and baste chicken and sqush wit maple syrup in pan.  Bake 10 to 15 minutes longer until chicken is thoroughly cooked and squash is tender.
Hot Chicken & Sausage Salad


Ingredients:
chicken breast fillets, garlic clove, cucumber, tomatoes, croutons

Directions:
For the cooking.
red pesto sauce (or ceaser salad sauce].
And for the salad you also will need
ceaser mayonnaise.
olive oil.
and romain lettuce.
TO START:
cut up the chicken.
heat garlic and olive oil in pan.
add chicken and cook.
make up salad.
once chicken has browned add cut up sausage.
cook until chicken is cooked.
add pesto for about 10 minutes.
put salad together.
serve with tear and share garlic bread.
Sweet and Savory Slow Cooker Pulled Pork
Category: main-dish
By strayredbolt

This is a sweet and savory pulled pork that combines many techniques for the best flavor. The slow cooker makes the meat fall off the bone!

Ingredients:
1 (4.5 pound) bone-in pork shoulder roast
1 cup root beer
2 ½ tablespoons light brown sugar
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ teaspoons ground paprika
½ teaspoon dry mustard
½ teaspoon onion powder
¼ teaspoon garlic salt
¼ teaspoon celery salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅓ cup balsamic vinegar
1 ½ cups root beer
1 ½ fluid ounces whiskey
¼ cup brown sugar
1 tablespoon olive oil
¾ cup prepared barbecue sauce
10  hamburger buns, split

Directions:
Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight. The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl. Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours. Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves. Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours. Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

Prep time: 20 mins
Cook time: 6 hrs 15 mins
Total time: 15 hrs 5 mins
Yields: 10 servings

Calories: 485.4
Fat: 19.1 g
Saturated fat: 6.3 g
Carbohydrates: 45.5 g
Sugars: 21.4 g
Dietary fiber: 1.5 g
Protein: 28.5 g
Cholesterol: 81.4 mg
Sodium: 985.4 mg
Garlic and Walnut Sauce


Ingredients:
walnuts, parsley, garlic, cayenne pepper, sea salt, black pepper, olive oil

Directions:
Soak the bread in the stock.
Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor.
Process, adding the olive oil in a very slow stream until you have a thick paste.
Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.
Turkey Larb


Ingredients:
fresh lime juice, fresh lemon juice, honey, canola oil, red onion, shallots, lemongrass, serrano chili, kosher salt, ground turkey, fresh mint leaves, fresh ground black pepper, butter lettuce

Directions:
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey.
Set aside.
Larb: In a large skillet, heat the oil over medium heat.
Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes.
Add the turkey and season with salt.
Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
Add the dressing to the pan and cook for 2 minutes.
Remove the pan from the heat and stir in the mint.
Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
Moroccan Couscous With Raisins


Ingredients:
ground cinnamon, turmeric, ground cumin, salt, unsalted butter, couscous, pine nuts

Directions:
In a 3-quart saucepan, combine 1 1/4 cups water with cinnamon, turmeric, cumin, salt, raisins and butter; bring to a boil.
Stir in couscous; remove from heat.
Add pine nuts, then cover.
Let stand 5 minutes.
Using a fork, fluff couscous and place in a serving bowl.
Baked Asparagus with Cheese Sauce
Category: side-dish
By Soup Loving Nicole

Asparagus baked to tender perfection and blanketed in cheese for a side dish that is simple enough for a busy weeknight meal yet elegant enough to serve to company.

Ingredients:
1 pound fresh asparagus, trimmed
1 cup half-and-half
2 teaspoons cornstarch
1 teaspoon Italian seasoning
½ teaspoon ground mustard
¼ teaspoon red pepper flakes  (Optional)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Arrange asparagus spears in a shallow baking dish. Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish. Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 112.5
Fat: 7.3 g
Saturated fat: 4.5 g
Carbohydrates: 4.9 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 7.6 g
Cholesterol: 24.6 mg
Sodium: 177.5 mg
Marshmallow Sandwich Cookies


Ingredients:
"marshmallows"

Directions:
Preheat oven to temperature indicated on package/recipe.
Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour] and cut cookies into desired shapes (about 1/8" thickness] and bake for 7-9 minutes.  Make sure you have an even number of cookies.
Cool completely on wire rack.
Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each.
Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave.
Top with the remaining cookies (bottom side down] to make a sandwich.
Melt chocolate chips until smooth either on the stove top or in the microwave.
Drizzle the melted chocolate over the top of the sandwich cookies.
Allow chocolate to cool completely before serving or storing in a air tight container.
Malaysian Lime-Coconut Swordfish


Ingredients:
light coconut milk, fresh cilantro, fresh lemongrass, fish sauce, brown sugar, lime juice, shallots, garlic clove, swordfish steak, fresh cilantro stem, lemon wedge

Directions:
"Preheat broiler.  Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped.  Place fish on a broiler pan with cooking spray; spread 1/2 cup shallot mixture evenly over fish.  Broil 15 minutes or until fish flakes easily when tested with a fork.  Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired."
Sesame Crusted Mahi Mahi II
Category: seafood
By Melissa Goff

This zesty version of Mahi Mahi is a delightful yet flavorful array of goodness.

Ingredients:
¾ pound mahi mahi fillets
1 teaspoon toasted sesame oil
¼ teaspoon garlic pepper seasoning
1 tablespoon sesame seeds, toasted
1 ½ teaspoons grated fresh ginger

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray. Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish. Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 servings

Calories: 128.6
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 0.9 g
Dietary fiber: 0.4 g
Protein: 21.5 g
Cholesterol: 83 mg
Sodium: 138.7 mg
Chicken, Mushroom, and Rice Soup
Category: uncategorized
By Chef John

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.

Ingredients:
1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice

Directions:
Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours. Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside. Transfer the bones and skin back to the stockpot and continue to simmer on low until needed. Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes. Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup. Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 513.2
Fat: 19.3 g
Saturated fat: 8 g
Carbohydrates: 34.9 g
Sugars: 4.1 g
Dietary fiber: 2.6 g
Protein: 48.5 g
Cholesterol: 152.8 mg
Sodium: 472.3 mg
Black Bean Corn Salad


Ingredients:
black beans, corn, red onion, avocados, rice vinegar, black pepper

Directions:
Drain and rinse beans, pour into bowl., Drain corn, mix with beans., Chop onion and add to beans and corn., Peel and dice avacodo into small pieces, add to other ingredients., Pour in vinegar and garlic and pepper., Gently stir together., Refrigerate for at least 30 minutes. Serve Chilled.
Chili Chicken Stew


Ingredients:
onion, bell pepper, garlic cloves, stewed tomatoes, pinto beans, rice, chili pepper, cumin, salt

Directions:
Skin and bone chicken. Cut in 1-inch pieces.
Cook chicken, onion, pepper and garlic in oil until chicken loses its pink color.
Add tomatoes, beans, rice, chili powder, cumin, picante sauce and salt to taste.
Simmer 20 minutes.
May serve in bowls with cheese, onion, avocado, sour cream or additional picante sauce.
Pico De Gallo


Ingredients:
tomatoes, garlic cloves, chilies, onion, cilantro, salt, lime, apple cider vinegar

Directions:
Combine the tomatoes with thier juices, garlic, chiles, onion, cilantro and 1/4 tsp in bowl. Add the lime juiceand taste for salt. If the tomatoes weren't juicy add 1 tbsp water.
Let stand 20 minutes or so before serving.
Swedish Roast Chicken With Spiced Apple Rice


Ingredients:
sweet potato, onion, granny smith apples, shallots, garlic clove, fresh thyme, of fresh mint, water, olive oil, ground cinnamon, cardamom pods, ground cardamom, star anise, cloves, ground cloves, black peppercorns, kosher salt, chicken, water, dry white wine, long grain white rice, water, kosher salt, plain yogurt, fresh ground black pepper

Directions:
Pre-heat oven to 350°F.
Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
With a mortar and pestle (or with the back of a heavy skillet against a cutting board] lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have] with the teaspoon of kosher salt.
Add half the spice mixture to the vegetables and reserve the rest.
Rinse the chicken inside and out and pat dry with paper towels.
Remove all the excess fat.
Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
Scatter the remaining vegetable mixture around the chicken.
Roast for about one hour.
Remove the vegetables that are loose in the pan and set aside in a bowl.
Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
During this time, if the pan becomes too dry, add water a few tablespoons at a time.
Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
Keep the vegetables warm.
Place the roasting pan over heat on the stove top and add the water and stock or white wine.
Bring liquid to a boil, stirring and scraping to deglaze the pan.
Pour the liquid into a measuring cup, degreasing as best you can.
Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
Bring to a boil over high heat.
As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
Season to taste with salt and pepper.
Combine the remaining yogurt with the pan juices in the sauce boat.
Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.
Simple Burgers


Ingredients:
hamburger, Worcestershire sauce, garlic powder

Directions:
Combine all ingredients with your hands., Break off sections and form into patty's., Cook on the stove or BBQ.
Seafood BBQ Basting Sauce


Ingredients:
butter, sherry wine, soy sauce, cider vinegar, brown sugar, garlic, fresh ginger, English mustard, Chinese mustard, honey

Directions:
Combine all the ingredients in a saucepan and heat until the butter has melted and the mixture is bubbly.
Whisk smooth, cool to room temperature and set aside until you are ready tpo use it.
Spinach & Sausage Stuffed Pasta Shells


Ingredients:
pasta shells, bulk pork sausage, frozen spinach, eggs, ricotta cheese, mozzarella cheese, cheddar cheese

Directions:
Cook pasta shells according to package directions.
Drain and rinse with cold water and drain again.
Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.
Fill each pasta shell with 3 tablespoons of filling.
Place in a baking dish and top with spaghetti sauce.
Bake at 350 degrees until heated through, about 30 minutes.
To freeze: Freeze before baking.
You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.
Nutella Truffles


Ingredients:
butter, walnuts, cognac, brandy, chocolate

Directions:
Beat nutella with butter until well-combined; add cognac.
If too dry, add some milk.
Stir in cookie crumbs and walnuts.
Shape into small balls and roll in truffle shavings.
Place in individual truffle cups.
Best made 1 day before serving.
Extra-Crispy Fried Chicken Strips
Category: uncategorized
By Steven McCune

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Ingredients:
1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Directions:
Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl. Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken. Let strips sit for 5 minutes to allow flour to set. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles. Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 517.5
Fat: 19.3 g
Saturated fat: 3.7 g
Carbohydrates: 36.7 g
Sugars: 0.3 g
Dietary fiber: 1.3 g
Protein: 46.1 g
Cholesterol: 196.7 mg
Sodium: 562.6 mg
Mom's Sweet Buttermilk Corn Bread
Category: bread
By Nandabear

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Ingredients:
¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2  eggs
2 cups buttermilk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet. Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 servings

Calories: 231.4
Fat: 7.8 g
Saturated fat: 1.6 g
Carbohydrates: 35.6 g
Sugars: 9.3 g
Dietary fiber: 2 g
Protein: 5.8 g
Cholesterol: 39.2 mg
Sodium: 589.1 mg
Fruity Ricotta Dip


Ingredients:
low-fat ricotta cheese, low-fat sour cream, lemon juice, cinnamon

Directions:
Combine all ingredients in a medium bowl., Place plastic wrap or a lid on top and refrigerate for at least one hour., Serve with fresh fruit.
Olive Oil Bread Rolls


Ingredients:
white bread flour, fine sea salt, olive oil, black olives, hot water, sesame seeds

Directions:
I use my Kenwood Mixer to make the dough. Attach dough hook. Put mixer bowl onto scales, zero the scales. Weigh the flour, add the salt separate from the yeast. Add the sugar, season with some freshly ground black pepper, mix together, make a well in the centre, add the olive oil, turn on dough hook to mix, then slowly add the water and mix to a soft dough, all the water might not be needed. Knead in the olives. Mix to a very soft stretchy dough that leaves the sides of the bowl clean. Remove from the bowl, shape in to a 'round', grease the inside of the mixer bowl with some olive oil, return the dough to the bowl, cover with an oiled piece of Clingfilm and leave in a warm place to double in size, about an hour. After an hour, punch down, turn on to a lightly oiled non- stick surface, knead smooth and roll into a long snake to cut out 12 equal pieces, roll these pieces into a smooth ball & place on a lightly oiled baking sheet, cover loosely with the piece of lightly oiled clingfilm & leave to rise another 30mins until doubled in size. I usually find if you have a double oven, pre-heat the bottom half. Whilst the bottom half is pre-heating- place the tray with the bread rolls in the small top oven, the heat from the bottom oven will help the rolls to rise.
Once the rolls have risen & are touching each other, remove clingfilm, place on oven shelf just above centre & bake 20mins until golden brown.
Brush with melted butter that has been mixed with a little extra virgin olive oil & leave to cool on a wire rack. Eat hot with some butter, or on the side of some nice soup, or serve any way you like!
Peanut Butter Popcorn
Category: desserts
By AmyMTeets

If you love peanut butter and popcorn you'll love this!  Definitely for the sweet tooth though!

Ingredients:
2 (3.5 ounce) packages microwave popcorn, popped
½ cup margarine
¾ cup brown sugar
¼ cup peanut butter
20  large marshmallows

Directions:
Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 380.5
Fat: 22.3 g
Saturated fat: 4 g
Carbohydrates: 43.9 g
Sugars: 24.7 g
Dietary fiber: 3 g
Protein: 4.7 g
Sodium: 405.8 mg
Asian Quinoa Salad


Ingredients:
quinoa, water, salt, red cabbage, edamame, red bell pepper, carrot, cucumber, light soy sauce, green onions, cilantro, sesame seeds, ginger, red pepper flakes

Directions:
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.