Asian Quinoa Salad

This healthy Asian Inspired Quinoa Salad is filled with colorful vegetables and finished with a simple Asian dressing. This easy Quinoa salad is great for lunch or dinner and can be made in advance.

Asian Quinoa Salad Recipe A quick and healthy salad that is great for lunch or dinner.

Good, Yet Good For You

I’m kind of obsessed with quinoa salads. I can’t get enough. Quinoa is a great source of protein and makes a great hearty, healthy, and delicious salad!

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

Asian Quinoa Salad on plate

Quinoa & Edamame Salad

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
  • 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.

Easy Quinoa Edamame Salad

Salad Dressing

I made a simple ginger soy dressing with sesame oil, rice wine vinegar, green onion, and sesame seeds. This easy dressing gives the salad a ton of flavor and it is easy to whisk up.

Note, 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.

Asian Salad with quinoa and edamame

Quinoa Salad For All Occasions

This salad is fresh, light, and perfect for a simple lunch or dinner. It can be made in advance, which makes it a great meal prep salad. Just don’t dress the salad until you are ready to eat.

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 Quinoa Salad. It is my new favorite and I think you will like it too!

Asian Salad in bowl with fork

Check Out These Other Quinoa Recipes:

Asian Quinoa Salad Recipe

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!
4.67 from 45 votes


For the Salad:

  • 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 low sodium
  • 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 (taste before adding salt, you might not need any)


  • 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.


Calories: 283kcal, Carbohydrates: 38g, Protein: 13g, Fat: 9g, Saturated Fat: 1g, Sodium: 987mg, Potassium: 661mg, Fiber: 7g, Sugar: 4g, Vitamin A: 3995IU, Vitamin C: 55.9mg, Calcium: 90mg, Iron: 3.9mg
Keywords quinoa salad

Have you tried this recipe?

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A delicious and healthy salad bowl filled with red cabbage, carrots, cucumber, red pepper, and cilantro. Include this Asian quinoa recipe in your signature dishes for family bondings! Try it with tamari soy sauce to be gluten-free!
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Can you include covering the pan after you bring it to a boil? This was my first time making quinoa and I had no idea that you’re supposed to cover the pan after you bring it to a boil. I covered mine at 11 minutes after stirring it and wondering why it didn’t seem like there was enough water. It was undoubtedly a stupid mistake, but it might help others in the future 🙂

  2. 5 stars
    OMG! Made this for my veggie 16 to try something new. This was amazing forget the look it tasted amazing! 
    Thank you for a delicious salad. My meat eating hubby couldn’t stop eating it 🙂 

  3. 4 stars
    Absolutely delicious, not to mention healthy. I was feeling lazy so got a bag of broccoli slaw (broccoli, carrots & red cabbage), which I substituted for the red cabbage and carrots. I didn’t add any salt since soy sauce provided plenty of saltiness for me. I enjoyed mine with sricha, which added a bit more bite than just the red pepper. Will make this again and again and again!

  4. 5 stars
    Very tasty! This will be a weekly salad. I only made it once so far. Next week I’m adding mandarin orange segments and maybe beans!

  5. Do you happen to have the nutrition facts on this? I’m going to make it but am watching what I eat. Thanks!

  6. 5 stars
    Making this again, probably the fifth or sixth time. I love this salad! It’s so colorful, crunchy, healthy and yummy! I’ve taken it to potlucks and people always have seconds.

  7. Can you tell me the nutritional. Information on this asian quinoa salad, please…or amend the post with this information?

  8. 5 stars
    This was a lovely salad for dinner with guests. They loved it. I am using leftovers by warming in the morning for breakfasts. I added some chopped pea pods,

  9. 5 stars
    Have you tried flavoring the Quinoa with dashi or miso broth. Miso is gluten free and high in nutrients. I use it to cook my Quinoa so I don’t have to add additional salt or as much sauce. I tend to use 1 tbs of yellow miso paste to 1 ½ cup water. Yellow miso is a milder taste while red is a more smoky flavor. To make the broth, in a small bowl with water, slowly incorporate the miso by mixing it in. Pour it in your pot, add the Quinoa and cook as you normally do. It is more flavorful than using chicken broth or vegetable broth to cook you Quinoa.
    I use my miso broth for this recipe and less of the sauce as I am not big on sauce (I like to taste more of my veggies without it) and it was delicious.

    1. omg I did this with mine after reading your comment and I have never had quinoa take on as much flavor as it did with the miso. That is a GREAT idea!! I think I’ll always cook quinoa that way now. lol Thank you!!!! (and really, I don’t see a need for salt either, especially with the miso flavor)

  10. 5 stars
    Made a double batch of this salad for a family gathering, and it was really well liked. Great flavor and very easy to make. Had to travel with it, so made the dressing in a separate container, and mixed just before serving. Even tasted great the second day at lunch again. Thanks for a great salad recipe

  11. 5 stars
    Awesome, awesome, awesome.  Full of flavor.  I used red quinoa cause that’s what I had.  A real keeper!

  12. 5 stars
    Holy moly!  Not only is this beautiful to look at, it tastes even better!  I added shaved Brussels sprouts for kicks.  The  next day I had leftovers for lunch and had some chopped pecans on hand so I threw those in.  Rainbow bowls are all the rage right now because you can tailor the ingredients to your tastes.  

  13. 5 stars
    This was delicious! The one thing I would add is that when I originally made this there was a suggestion that it was good made ahead, I made it on a Sunday and it was delicious however I was excited for the leftovers to be my lunch for the week and if you have any preferences on consistentency you will be disappointed the next day. 

  14. 5 stars
    I made this salad today to take to a Labor Day barbecue. It was a big hit with the guests and complimented the smoked pork ribs in a big way.  This is now my “go to” salad. Tomorrow I’ll have the leftovers with cubed chicken breast added in. Thanks for this amazing recipe! 

  15. Is the reasoning for dressing the salad later because of the quinoa? In my experience dressing a cabbage salad early should be fine, but this would be my first time using quinoa in a salad so I’m a bit unsure. I ask because I jumped ahead and already tossed my veggies with my dressing but have not yet mixed in the quinoa and wonder if I should keep them separate or just go ahead and mix. Thanks!

    1. The oils and salt in dressings will quickly start to degrade vegetable matter. I think the quinoa base is more robust than, say, a greens-based salad, but your cucumber and other veggies will probably lose their texture and become soggy rather quickly.

  16. 5 stars
    This salad is amazing! I used sugar snap peas sliced diagonally, instead of cucumber so that it would keep longer in the fridge. Also doubled the red cabbage, since I had lots. This made the salad nice & crunchy!

  17. Delicious! Forgot to buy red cabbage at the store. We had extra veggies in the house though. My family lived it. I wanted something that didn’t need a lot of cooking. I made the quinoa in the instant pot. 1 minute at pressure. 10 min natural release and fluff with a fork.

  18. Can you tell us the serving size that goes along with the calories posted after the recipe? Not sure If it’s a cup for 283 calories. Thanks

  19. What’s the swap if using powdered ginger vs. freshly grated? How much ground ginger? This looks yummy! Thanks!

  20. 5 stars
    Hi Maria,

    My husband has never liked quinoa, but he took second helpings of this salad! Thanks so much for providing so many wonderful recipes.

  21. 4 stars
    Great start, followed some other suggestions. Used bulger wheat cooked in half water, half no salt veggie broth,as that is what i had, broccoli slaw, added lemon juice, honey and Sriracha to taste. No extra salt as trying to stay low-sodium. Huge hit! Thanks.

  22. 5 stars
    I LOVE all of Maria’s salads so I was so excited to try this one and it did not disappoint! I did make the following substitutions: we don’t eat soy so I used coconut aminos for the soy sauce and regular peas for the edamame, which both tasted awesome! I also doubled everything in the recipe except for the quinoa as I like my salads really heavy on the veggies. After tasting, I did add additional amounts of coconut aminos and sesame oil as I thought the flavor was a little light…maybe because coconut aminos are not as strong in flavor compared to soy sauce. I think this would be a perfect dinner with salmon or chicken. All in all, another winner from Maria!!

  23. 5 stars
    I love the recipe ! I didn’t have peppers I used blanched brocoli , I added 1 big table spoon of natural peanut butter 1/2 table spoon lime juice and 1 extra tbs maple syrup . Everything else according to the recipe . I also used Bragg Amino acid which is only 350 mg salt even the low sodium soy sauce is twice the salt . I wouldn’t recommend using salt in the quinoa when you cook it , there is plenty of sodium in the soy no need for more salt . Someone mentioned in the comment using miso well if your miso has salt I would not recommend this . Salt is good in small quantity ! Thanks great recipe that can be alter to your own taste .

  24. Really good. Sauce is perfected by adding a clove or 2 of minced garlic and a splash of lime juice. I also added salted cashews on top for crunch! We ate is as a cold salad and cooled quinoa first. Delish!

  25. 5 stars
    I love this recipe!! I didn’t have edamame, so I used green peas. I also added peanut butter to the dressing. I’ll definitely make this again.

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