Asian Cuisine

Asian Quinoa Salad Recipe – Asian Special

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Asian Quinoa Salad Recipe – Asian Special

Elevate your salad game with Asian Quinoa Salad—a vibrant, protein-packed bowl blending fluffy quinoa with crunchy veggies, all tossed in a tangy sesame-ginger dressing. Perfect for light lunches, meal prep, or a refreshing side, this nutritious dish brings satisfying flavor and texture with every bite.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min

For the Salad Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup cooked shelled edamame
  • 1 chopped red bell pepper
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber

For the dressing Ingredients:

  • 1/4 cup lite soy sauce or low-sodium tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped green onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • Season with salt and black pepper to taste (taste before adding salt, as you may not need any).

How To Make Asian Quinoa Salad :

1

In a medium saucepan, combine water, quinoa, and salt. Bring to a boil over medium heat. Boil for 5 minutes, then reduce heat to low and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff the quinoa with a fork.

2

Transfer the cooked quinoa to a large bowl. Add the chopped cabbage, cooked edamame, chopped red pepper, shredded carrots, and diced cucumber. Set aside.

3

In a small bowl, whisk together the lite soy sauce or low-sodium tamari sauce, sesame oil, rice wine vinegar, chopped green onion, cilantro, sesame seeds, grated ginger, red pepper flakes, salt, and pepper.

4

Pour the dressing over the quinoa salad in the large bowl and gently toss to combine all ingredients thoroughly.

Recipe Notes:

Use cold, well-rinsed quinoa to ensure fluffiness and prevent bitterness from saponins. 

Prepare the dressing last and dress the salad just before serving to keep veggies crisp. 

Add extra crunch with edamame, red cabbage, bell peppers, or toasted almonds—choose based on your preference. 

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