Asian Quinoa Salad

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This healthy Asian 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 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

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

Asian Salad in bowl with fork

How To Make Asian Quinoa Salad

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!
4.6 from 35 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Cuisine
Asian
Servings
4

Ingredients

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)

Instructions

  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.
  5. 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.
Nutrition Facts
Asian Quinoa Salad Recipe
Amount Per Serving
Calories 283 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 987mg41%
Potassium 661mg19%
Carbohydrates 38g13%
Fiber 7g28%
Sugar 4g4%
Protein 13g26%
Vitamin A 3995IU80%
Vitamin C 55.9mg68%
Calcium 90mg9%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

quinoa salad

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!

Maria Lichty

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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CommentsLeave a reply

  1. 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.

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

  3. 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,

  4. 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.

  5. 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

  6. 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.  

  7. 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. 

  8. 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! 

  9. 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.

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