Asian-Style Quinoa Salad

Name: Asian-Style Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1 cup red cabbage (shredded); 1 cup carrot (julienned); 1 cup cucumber (sliced); 1 red bell pepper red bell pepper (thinly sliced); 3 tablespoons fresh cilantro (chopped); 3 tablespoons soy sauce (low sodium); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated ginger (fresh); 1 clove garlic (minced)

60 min 4 servings Easy

All Recipes

A refreshing and nutritious Asian-inspired quinoa salad with vibrant vegetables and a tangy dressing.

Prep

15 min

Cook

15 min

Total

60 min

Servings

Difficulty

Easy

Quinoa, a versatile and nutrient-rich grain, serves as the perfect base for this Asian-style salad. Its fluffy texture and slightly nutty flavour complement the crisp vegetables and tangy dressing, creating a dish that is both satisfying and refreshing. This salad is ideal for a light lunch or as a side dish to your favourite Asian-inspired meal. Packed with protein, fibre, and vibrant colours, it's not only a feast for the senses but also a healthy choice.

Instructions

Cook the quinoa

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.

Pro tip: Once cooked, let the quinoa sit, covered, for 5 minutes, then fluff with a fork.

Prepare the vegetables

While the quinoa is cooking, prepare the vegetables. Shred the red cabbage, julienne the carrot, slice the cucumber, and thinly slice the red bell pepper.

Pro tip: Use a mandoline for even slicing.

Make the dressing

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.

Pro tip: Adjust the seasoning to taste by adding more soy sauce or vinegar.

Combine ingredients

In a large salad bowl, combine the cooked quinoa, prepared vegetables, and chopped cilantro. Pour the dressing over the salad.

Pro tip: Mix gently to avoid breaking the quinoa grains.

Chill the salad

Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld.

Serve

Toss the salad again before serving. Garnish with additional cilantro if desired.

Pro tip: Serve chilled for the best flavour.

💡

Tips & Tricks

Rinse quinoa thoroughly to remove bitterness.
Chill the salad for a minimum of 30 minutes to enhance flavours.
Use fresh vegetables for maximum crunch and taste.
Adjust the dressing ingredients to suit your taste preferences.

Frequently Asked Questions

Can I substitute any ingredients in the Asian-Style Quinoa Salad?

Yes, you can substitute red cabbage with green cabbage, or use apple cider vinegar instead of rice vinegar. For a nutty flavor, add toasted sesame seeds.

How can I make the quinoa salad in advance?

Prepare the quinoa and chop the vegetables up to two days in advance. Store them separately in airtight containers in the refrigerator and combine with the dressing just before serving.

What is the best way to store leftover quinoa salad?

Store leftover quinoa salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

How do I know when the quinoa is cooked properly?

The quinoa is done when it has absorbed all the water and the grains appear translucent with visible spirals. This usually takes about 15-20 minutes.

What equipment do I need for this recipe?

You will need a pot with a lid to cook the quinoa, a cutting board and knife for the vegetables, and a bowl for mixing the dressing.

Serving Suggestions

Serve this Asian-style quinoa salad chilled, allowing the flavours to meld together beautifully. It pairs wonderfully with grilled chicken, tofu, or fish for a complete meal. You can prepare the salad ahead of time and store it in the refrigerator for up to two days. Just give it a quick toss before serving to redistribute the dressing and freshen up the ingredients.

Nutrition per serving

250

Calories

Protein

Fat

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