Asian Quinoa Salad

Course: Salad

Cuisine: Asian

Keyword: quinoa salad

Prep Time: 10

Cook Time: 15

Cooling Time: 5

Total Time: 30

Servings: people

Calories: 172kcal

Author: Platings and Pairings

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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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!

Notes

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.

Variations

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.
More protein – Feel free to top the bowls with chicken, shrimp, hard-boiled eggs, tempeh, tofu, or chickpeas.
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.

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.

Nutrition