Asian Quinoa Salad

Jump to Recipe

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!
4.62 from 36 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!
Read More

CommentsLeave a reply

    1. Some quinoas need to be rinsed before cooking. Usually on the package it will say whether or not it’s been rinsed. Another thing to try to to slightly “toast” the quinoa by putting it in the pot and cooking for just under a minute while stirring constantly over a medium heat, before adding the water. Good luck! It really is a tasty side dish.

  1. Made this tonight because it looked so delish. Love it – but word of advice: don’t sub normal soy sauce for lite soy sauce – I’m normally a strong flavor person but that’s a little too strong. My husband says our kitchen smells like an Asian war zone. Hahaha

  2. Today was my first day cooking with quinoa. This salad was so easy to put together and it is so delicious!

  3. Hey, just want to quickly say that this recipe is utterly delicious! I made it for lunch today as the boyfriend and I were working from home and we both agreed this is a winner! Flavours, freshness, dressing – everything was spot on

  4. I am making this salad to bring to a gathering that I have to travel to. Should I dress it ahead of time or is it something I should dress right before serving it?

  5. This looks delicious! Considering making this and eating on it all week for lunch to bring to work. Do you think this would keep all week? I would wait to add the dressing until prior to eating that day. Thanks!!

  6. My physician has recommended a change to a mediteranean diet to me for heart reasons I would appreciate any recipes you can direct me to I saw one of yours somewhere on the internet but have been unable to find it, called the mediteranean chick pea salad If you could send it to me I would appreciate it and any others you have

  7. 3 stars
    Great recipe! Love all of the veggies and fresh ingredients. In my opinion I would change the sesame oil to 1 or 2 tsp, not 1 tablespoon, sesame oil tends to overpower it and give a bitter flavor. 

  8. 5 stars
    Well, I didn’t have quinoa, but I have a giant bag of freekeh in my pantry so I used that instead. I also added the ends of yellow and orange peppers, as well as a couple stalks of celery lurking in my vegetable bin. Wow, it was phenomenal. What a bright, refreshing, crunchy, filling, savoury meal! Hubby and I both thoroughly enjoyed it. Thanks!

  9. 3 stars
    This is a nice enough salad, but a word of warning: Use soy sauce ‘to taste’. We used 1/2 cup of lite soy sauce and it was a tad salty for us. Otherwise, nice recipe!

  10. 5 stars
    Absolutely delicious!  It’s crunchy and filling. I was scrambling because I was out of sesame oil so I substituted the same amount of peanut butter. And added a pinch of brown sugar to the dressing. It was awesome.  Don’t wait, make it! 

  11. I want to make his sales today to serve for lunch tomorrow. Would you add the dressing now  or wait until just before serving?

  12. 4 stars
    Thank you very much for a great recipe. We had it this evening and everyone enjoyed it. I will definitely make it again.

  13. 4 stars
    Very delicious and would make again, although I might try Tamari or just use less soy sauce as it was a little saltly. I also didn’t put all of the dressing on the quinoa/veg – just add to your liking. I didn’t have Edamame beans but added celery. Very versatile recipe! Served it to company with rave reviews.

  14. 5 stars
    I have made this twice already and it is delicious!  As many other reviewers have noted, it is a beautiful salad!  I doubled the amount of veggies and added 8 oz of tofu (lightly browned in a pan to made the outside a little crisp) the second time I made it.  I also added fresh avocado just before serving it.  AMAZING!   

  15. 3 stars
    This was terrific.  I doubled it to take to a BBQ.  I made it without cucumber for my own taste, still gorgeous and very tasty.  Husband and I both think it would be great for weekday lunches.

  16. 5 stars
    A friend shared this with me for lunch at work. It is crisp, light, delicious and filling all at the same time! Thank you very much Lynn!

  17. 5 stars
    Am I the only one who actually made this?:)
    Delicious salad – I added a bit of finely chopped kale, quite a bit more grated ginger, and a dot of honey.
    Had it with hubby’s freshly caught salmon (doubled the dressing, so used half to marinate fish before grilling)
    Fantastic, thanks.

  18. 4 stars
    You mentioned this could be made ahead. Should I keep the quinoa and dressing separate containers until time to eat? Thanks!

    1. No, the quinoa doesn’t have to be completely cooled. You can go ahead and mix together the salad.

  19. 5 stars
    I  made this yesterday and it was a big hit.   I’ll be making it for Memorial Day and I am sure it will please our vegetarian friends.

Leave a Reply

Your email address will not be published. Required fields are marked *