This vibrant Asian Quinoa Salad has a colorful blend of fresh vegetables topped on a bed of fluffy quinoa. Dressed in a tangy vinaigrette, it’s a delicious and naturally vegan meal you can make for meal prep or a healthy dinner.
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I love a good quinoa salad. A colorful medley of fresh vegetables and a wonderful dressing tossed with chewy, nutty, and protein-packed quinoa… It’s the perfect answer whenever I need a healthy yet flavorful meal!
You’ll find me making this Asian-Inspired Quinoa Salad anytime I need something tasty for meal prep, an easy side dish for the potluck, or just a light and healthy dinner. It’s loaded with fluffy quinoa, edamame, creamy avocado, and a medley of fresh, crunchy vegetables, and then finished off with a tangy, umami-forward dressing.
What’s better is that it’s naturally vegan and easy to customize! Mix and match your favorite veggies, add some grilled chicken, tweak the dressing to taste, and more. Trust me, this edamame quinoa salad is one recipe you’ll want to keep on repeat.
Ingredients
- Quinoa – The protein-packed base of our healthy Asian salad. Its nutty, fluffy texture contrasts the crunchy veggies perfectly.
- Water
- Edamame – It adds a pop of color and a boost of plant protein. Look for shelled frozen edamame and cook it according to the package instructions. Alternatively, try green peas or chickpeas if you do not want to make this quinoa salad with edamame.
- Fresh vegetables – I made this salad with cucumber, red cabbage, carrots, red bell pepper, avocado, and green onions. There are even more to choose from in the Variations section below.
- Cilantro
- Dressing – The dressing is a zesty mix of soy sauce (or tamari for a gluten-free option), rice wine vinegar, minced garlic, toasted sesame oil, furikake (or sesame seeds), and grated ginger. This creates a vinaigrette with that distinct umami-zing!
How to make an Asian-style quinoa salad
Start by rinsing the quinoa under running water, then add it to a small pot with water and a pinch of salt. Heat it to a boil.
Reduce the heat, cover, and let simmer for 15 minutes. Or, cook the quinoa in your rice cooker or in your Instant Pot—it only takes 1 minute!
Once cooked, fluff the quinoa with a fork and set it aside to cool while you wash and chop your veggies.
Time-saving tip: Cook the quinoa 1 or 2 days in advance so it’s cool and ready to be assembled in the salad.
Transfer the cooled quinoa to a large bowl, then add the cabbage, edamame, red pepper, carrots, cucumber, avocado, green onions, and cilantro. Give everything a gentle toss to combine.
Whisk the dressing ingredients together in a small bowl. Season with salt to taste, then pour the dressing over the salad and toss until everything is evenly coated. Enjoy!
Tips and tricks
- Always rinse the quinoa under cold water before cooking it to remove its natural bitter coating. Once cooked, fluff it with a fork to separate the grains and create the perfect texture.
- To help your cooked quinoa cool down quickly, spread it out on a baking sheet. It should be ready to go in about 5 minutes!
- This quinoa salad tastes even better after it’s had a chance to sit in the fridge before serving (about 30 minutes). This gives the flavors time to meld together, making the salad even more vibrant and refreshing.
- To prevent the avocados from browning, squeeze a little lime or lemon juice over them before adding them to the salad.
- If you find the dressing too tangy, add a touch of honey or maple syrup to help balance the flavor. Or, if it needs a kick of heat, add an extra pinch of cayenne, red pepper flakes, or wasabi.
Variations
Here are some ideas to help you make this quinoa salad your own:
- Change the veggies – Swap in or add your favorites like snap peas, cherry tomatoes, shredded kale, spinach, charred corn kernels, or thinly sliced radishes. You can also add roasted or grilled vegetables like asparagus or sweet potatoes.
- Crunchy toppings – Add toasted almonds, cashews, sunflower seeds, crispy wonton strips, peanuts, or pumpkin seeds for extra crunch.
- Switch up the dressing – Try swapping the dressing for a sesame ginger vinaigrette, creamy sesame sauce, or peanut sauce (like this Thai Quinoa Salad). Or, try adding a dollop of wasabi to your dressing for a spicy kick!
- Add some fruit – For a burst of sweetness that pairs wonderfully with the tangy dressing, toss in some mandarin oranges, diced mango, or pomegranate seeds.
Serving suggestions
Bring this edamame quinoa salad with you for lunch! Make a big batch on Sunday and portion it into individual airtight containers with the dressing on the side. Voila! Your weekday lunches are ready to go!
For a light and healthy dinner, serve this quinoa salad alongside wholesome sides like Din Tai Fung green beans, blistered shishito peppers, a crisp garden salad, or a brothy miso or udon soup. You could also serve it on the side of my Grilled Chicken With Peanut Sauce or Baked Miso Salmon for a hearty dinner.
Check out these 30+ Asian Side Dishes for more perfect pairings.
Storing
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy.
While I don’t recommend freezing the salad itself, leftover cooked quinoa freezes well for about 3 months. Thaw it in the refrigerator overnight before serving.
Wine pairings for Asian quinoa salad
Pair the salad with a light and crisp wine that will complement its fresh and tangy Asian-inspired flavors, such as Sauvignon Blanc, Pinot Grigio, or Riesling.
More quinoa salads and bowls
Did you make this quinoa Asian salad?
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Full Recipe
Asian Quinoa Salad
Equipment
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup thinly sliced red cabbage
- 1 cup shelled and cooked edamame
- 1 red bell pepper (diced)
- 1/4 cup shredded carrots
- 1 cup diced cucumber
- 1 avocado (pitted and diced)
- 2 green onions (thinly sliced)
- 1/4 cup chopped cilantro
Dressing:
- 2 Tablespoons low sodium soy sauce (or tamari)
- 2 1/2 Tablespoons rice wine vinegar
- 1 clove garlic (grated or minced)
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon furikake (or sesame seeds)
- 1 teaspoon grated ginger
- Salt (to taste)
- Pinch cayenne or red pepper flakes (if desired)
Instructions
- Rinse and drain quinoa. Add quinoa, water and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, cucumber, avocado, green onions and cilantro.
- In a small bowl, whisk together the dressing ingredients. Season with salt, to taste.
- Pour the dressing over the quinoa salad and toss to combine.
- Enjoy!
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