Asian Quinoa Salad

I have been trying to incorporate more quinoa into our diet so when I ran across this recipe on Two Peas & Their Pod, I bookmarked it right away. This salad was quick and simple to make and tasted wonderful. I loved the different flavors, textures, and colors in this beautiful salad. My husband liked it and my son did too except for the bell peppers and cabbage, and my daughter thought it was just okay. I loved it. It was light, healthy, and so flavorful. I had the leftovers for lunch today and it tasted even better. Thanks for the great recipe Maria.

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce 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 let it cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.

Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.

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Asian Quinoa Salad

Ingredients:

Salad:

1/2 cup quinoa
1 cup water
Dash of salt
1/2 cup red cabbage, chopped
3/4 cup frozen cooked & shelled edamame, thawed
1 baby red bell pepper, chopped
1/4 cup carrots, shredded
1/2 cucumber, seeded and diced

Dressing:

2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice wine vinegar
1-2 tsp water
1 tbsp chopped green onion
1/4 cup chopped cilantro
1 1/2 tsp sesame seeds
1/4 tsp ginger, grated
Dash of red pepper flakes
Sea salt and freshly cracked black pepper, to taste

Directions:

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce 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 let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, eas salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.

Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.

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15 Responses to “Asian Quinoa Salad”

  1. 1

    Pamela @ Brooklyn Farm Girl — July 10, 2013 @ 9:17 pm

    I love how fresh this salad is, and I especially love the addition of edamame!

    [Reply]

  2. 2

    Anne ~ Uni Homemaker — July 10, 2013 @ 10:12 pm

    Such a pretty and summer-y salad with so many textures! Delicious Pam.

    [Reply]

  3. 3

    Jenn — July 11, 2013 @ 5:34 am

    It looks so pretty…. I can only imagine how delicious it was!!

    [Reply]

  4. 4

    Marjie — July 11, 2013 @ 11:09 am

    It’s hard to please everyone at once. But at least they tried it! And it is colorful and pretty, which is a plus.

    [Reply]

  5. 5

    Andrea@WellnessNotes — July 11, 2013 @ 12:53 pm

    The salad sound delicious! My son isn’t a big fan of quinoa, but I think I’ll have to experiment with different flavor combos…

    [Reply]

  6. 6

    The Café Sucre Farine — July 11, 2013 @ 2:49 pm

    This would be great for lunches all week long, if it lasts! So colorful and delicious sounding!

    [Reply]

  7. 7

    vanillasugarblog — July 11, 2013 @ 4:23 pm

    so this is what I can do with leftover quinoa!
    excellent idea!

    [Reply]

  8. 8

    Words Of Deliciousness — July 11, 2013 @ 7:08 pm

    This sounds nice and healthy and has great color to it.

    [Reply]

  9. 9

    Joanne — July 11, 2013 @ 7:30 pm

    i made a dish similar to this recently but with peanut ginger dressing! Love this more Asian twist.

    [Reply]

  10. 10

    Angie@Angie's Recipes — July 11, 2013 @ 8:35 pm

    So colourful and appetizing! I love the add of edamame in this Asian flavoured quinoa salad. Excellent, Pam!

    [Reply]

  11. 11

    lenia — July 11, 2013 @ 11:52 pm

    This is awesome!A salad packed with nutrients!
    Kisses!

    [Reply]

  12. 12

    Debbie — July 13, 2013 @ 6:25 pm

    This would make a wonderful full meal salad with some added tofu or shredded rotisserie chicken. Yum.

    [Reply]

  13. 13

    Hazel - Chicken in a Cherry Sauce — July 14, 2013 @ 11:02 am

    This salad is a rainbow! Looks beautiful and sounds delicious and healthy too.

    [Reply]

  14. 14

    Diloy — July 19, 2013 @ 7:48 am

    This salad is excellent-what a great recipe. My mother loved it and my husband requested I make it for the next work potluck. I forgot to buy carrots, but I did have some radishes and they were a great addition! Thanks for the recipe!

    [Reply]

  15. 15

    Mellissa — July 19, 2013 @ 4:42 pm

    I really loved this!!! It was so good. But I would recommend to eat it by the next day. I tried to make a double recipe of it for lunches for the week and it got really soggy by day 3. That’s what I get for trying to save time and only cook one day a week :(

    [Reply]

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