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Asian Quinoa Salad

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


If you follow my recipe blog, you will notice that I love Asian flavors. If you like quinoa and Asian flavors, you will love this recipe. Enjoy!



For the Salad

  • 1 cup quinoa
  • 2 cups water
  • ¼ tsp. salt
  • 1 cup chopped red cabbage
  • 1 cup snow pea pods, cut on bias
  • 1 red bell pepper, chopped
  • ½ cup shredded carrots
  • 1 cup diced cucumber
  • ¼ cup cilantro
  • 3 scallions, chopped

For the Dressing

  • ¼ cup lite soy sauce or tamari sauce (low-sodium)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sesame seeds
  • ¼ tsp. grated ginger
  • 1/8 tsp. red pepper flakes
  • Salt & black pepper, to taste


  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, snow pea pods, red pepper, carrots, and cucumber. Set aside.
  3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, ginger, red pepper flakes, salt and pepper.
  4. Pour the dressing over the quinoa and stir to combine.


  • To make a gluten-free salad, make sure to use tamari sauce (not all soy sauce is gluten-free).
  • This salad is good served at room temperature or chilled.


  • Serving Size: 4
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