Asian Quinoa Salad
Asian Quinoa Salad
A fresh, colorful quinoa salad with edamame, crunchy vegetables, and a tangy Asian-inspired dressing.
Servings: 2 | Prep: 15 min | Cook: 15 min | Calories: 310 per serving
Ingredients
Salad Base
- 1 cup quinoa
- 1 cup red cabbage, chopped
- 1 cup edamame, shelled and cooked (from freezer works great)
- 1 red bell pepper, diced
- 1/2 cup carrots, shredded
- 1 cucumber, diced
Dressing
- 1/4 cup tamari (or soy sauce)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 green onion, sliced thin
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
Prep vegetables: Rinse and dry all produce. Dice bell pepper (remove stem and core). Dice cucumber. Slice green onion into thin rounds, discarding bulbs. Chop cilantro leaves, discarding stems. Peel and grate ginger.
Cook quinoa: Bring quinoa and 2 cups water to a boil in a large pot. Cover and reduce to simmer for 15 minutes. Set aside to cool completely.
Make dressing: In a medium bowl, whisk together tamari, sesame oil, rice wine vinegar, green onion, cilantro, ginger, and red pepper flakes. Season with salt and pepper to taste.
Assemble salad: Once quinoa is cooled, add to a large bowl with cabbage, edamame, bell pepper, carrot, and cucumber. Pour in the dressing and mix thoroughly.
Serve: Serve chilled or at room temperature. Enjoy!
Notes
- Quick cooling: Spread cooked quinoa on a baking sheet to cool faster.
- Storage: Keeps 3-4 days in the fridge. Best served fresh but holds up well.
- Variations: Add avocado, swap edamame for chickpeas, or add crushed peanuts for crunch.
- Meal prep friendly: Great for lunch prep - make ahead and portion into containers.
Equipment Used
- Large pot with lid
- Medium bowl
- Box grater
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 13g |
| Carbs | 41g |
| Fat | 10g |
| Fiber | 7g |