Two Peas and Their Pod

Asian Quinoa Salad

Asian Quinoa Salad Recipe on A quick and healthy salad that is full of flavor!

I’m kind of obsessed with quinoa salads. I can’t get enough. A few quinoa salads I love include: Greek Quinoa Salad, Quinoa Fruit Salad, Quinoa Salad with Mango, Avocado, & Tomatoes, and Quinoa Salad with Asparagus, Peas, Avocado, & Lemon Basil Dressing.

Last week I was in the mood for a quinoa salad, but wanted to try something new, so I mixed up an Asian Quinoa Salad and my oh my it’s amazing! This one tops the charts! You’ve gotta try it!

Asian Quinoa Salad Recipe on

I love this salad because it’s tasty and healthy, but I also love it because it’s pretty! I love all of the bright colors. The salad has red cabbage, edamame, carrots, red pepper, cucumbers, and cilantro. Eating the rainbow has never been so delicious! And if you need to clean out your vegetable drawer, feel free to throw in other veggies too! This salad is flexible.

Asian Quinoa Salad-find the recipe on

I made a simple ginger soy dressing with sesame oil, rice wine vinegar, green onion, and sesame seeds. If you need the salad to be gluten-free make sure you use tamari instead of soy sauce because not all soy sauce is gluten-free. Just a little FYI:)

Asian Quinoa Salad-find the recipe on This healthy salad is always a hit!

This Asian Quinoa Salad is fresh, light, and perfect for a simple lunch or dinner. This salad is great for entertaining because it can be made in advance and it’s gluten-free, vegan, and vegetarian. I love having options for all of guests. And our little pea loved this salad too! Caleb kept picking out edamame and yelling “Ed-mommy!” This salad was a hit with the entire family.

If you are looking for a new way to cook up quinoa, try this Asian Quinoa Salad. It is my new favorite and I think you will like it too!

Asian Quinoa Salad Recipe on My favorite quinoa salad!  

Asian Quinoa Salad

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit!


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

For the dressing:
1/4 cup lite soy sauce or 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
Salt and black pepper, to taste


1. 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.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. 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.

4. 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.

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213 Responses to “Asian Quinoa Salad”

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  4. Dannon — September 3, 2013 @ 9:45 pm

    Delicious and perfectly crunchy! Thanks for the recipe.

  5. sarah — September 5, 2013 @ 1:10 am

    I found this with a google search for quinoa salad – very, very good! im on a mission to show my 10yo daughter that healthy food is delicious, and this was a winner with her ( she loves cake!), so thank you for adding to my repertoire. i will keep and eye on you from now on! sarah

  6. Holly — September 11, 2013 @ 3:10 pm

    This was the perfect side dish to butternut squash soup. It was so delicious and aesthetically pleasing as well! Thanks for sharing.

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  9. Diane — November 1, 2013 @ 5:56 pm

    Made this the other day and it’s delicious! Thanks for sharing the recipe.

  10. Jen H — November 1, 2013 @ 9:51 pm

    I made this tonight for a pot luck dinner. It was delicious and a big hit with everyone. Thank you!

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  14. Lydia — December 6, 2013 @ 8:56 pm

    This looks so good… but then everything you make Just wondering, what do you think a few shrimp tossed in this or some pieces of chicken maybe? I was just wondering just because they go so well with the Asian flavors. Also, I don’t have any quinoa but I do have couscous. What would that be like? Any thoughts? Can’t wait to try it!!!

    • Two Peas replied: — December 6th, 2013 @ 9:30 pm

      Sure, you can add chicken or shrimp. I haven’t tried the recipe with couscous but I am sure it would be tasty!

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    Great web site you’ve got here.. It’s difficult to find good quality writing like yours these days.

    I really appreciate people like you! Take care!!

  16. LPMr — January 2, 2014 @ 2:15 pm

    This was a beautiful salad right up until I made the dressing, but it went downhill after that. With lots of ingredients that I don’t usually have on hand, and lots of prep and chopping, I was hoping for a big bang for my buck, but was sorely disappointed. It was an interesting combination of colors and textures, but not much taste. The dressing was terrible! It was way too salty with the soy sauce, and turned everything brown! I made this for New Year’s dinner because it had cabbage, and I wanted to try something with quinoa. but I threw away a LOT of leftovers. I won’t be making this again,

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  21. Kasia — January 16, 2014 @ 10:28 am

    What a delicious idea! Thanks for that, already made it and all gone within two days :) Definitely will be ‘cooking’ this dish again xx

    • Two Peas replied: — January 16th, 2014 @ 10:59 am

      Glad you liked it!

  22. Tatia — January 16, 2014 @ 9:24 pm

    I adore this recipe! First time I made it – I got 1 small bowlfull & my dh devoured the rest in appx. 24 hrs. Now I generally make double batches. I have added other veggies – snow or sugar snap peas, radishes – regular or daikon. Pretty much anything that won’t go soggy right away works. I haven’t tried it yet, but thinking water chestnuts would be good too.
    Thanks so much for the great recipe!

  23. Felicia — January 22, 2014 @ 8:42 pm

    We loved this salad! I can’t wait to make it again! Thanks!

  24. Sherry M. — January 30, 2014 @ 2:36 pm

    I’ve tried quinoa and like it. This recipe sounds so good. Do you eat quinoa salads as a side or as a meal? Wondering if it is filling enough?

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  26. Diana — February 2, 2014 @ 5:14 pm

    didn’t really like the dressing

  27. Fern Reed — February 4, 2014 @ 3:37 pm

    I am going to make your Quinoa salad tomorrow!! it looks and sounds really good!! Thank you!!

  28. Alana — February 9, 2014 @ 5:33 pm

    OH MY GOSH! This salad is sooooo good!! I don’t typically like quinoa, but this recipe makes it taste so good. Highly recommend trying this!

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  31. Pinchofliving — February 24, 2014 @ 8:53 pm

    This was excellent! Only thing I changed was adding some sriracha sauce on top..

    Served it with some Asian chicken kebabs and peppers and it was the perfect accompaniment!

  32. Michelle — March 3, 2014 @ 12:25 pm

    Made this last night, it was delicious! I am not a fan of sesame so substituted peanut oil and left out the sesame seeds. I love the colors and contrasts of textures.

  33. Melissa — March 3, 2014 @ 1:21 pm

    Love this one! I did double the dressing, but that’s because I like well-dressed salads. My 3 year old ate it up!

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  38. Sassy — March 30, 2014 @ 9:46 am

    Hello, I loved this salad! I did find mine to appear darker than what yours looked like. I wondered if maybe I did something wrong? Is lite soya sauce the same thing as low-sodium soya sauce? Thanks. :)

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  40. Sarah Calamita, RD — April 8, 2014 @ 10:09 pm

    I didn’t think anything could top your greek quinoa salad but this did. Healthy, flavorful & colorful. My new fav. Thank you!

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