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Asian Quinoa Salad

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.

4.5 · 2 reviewsRecipe card by Sharon123Editorial by recipesvibrant · Updated October 13, 2026
BeansVegetableAsianVeganWeeknight< 30 Mins
Asian Quinoa Salad

Total time

30 min

Servings

4

Calories

331.3

Category

Salad Dressings

Looking for a vibrant, plant-powered meal? This Asian Quinoa Salad is the ultimate weeknight dinner. Packed with colorful vegetables and protein-rich quinoa, it’s tossed in a zesty, homemade ginger-soy dressing that brings all the flavors together in under 30 minutes. Perfect for meal prep or a refreshing side dish.

Ingredients

Makes 4 servings

  • 1 quinoa
  • 2 water
  • 1/4 salt
  • 1 red cabbage
  • 1 edamame
  • 1 red bell pepper
  • 1/2 carrot
  • 1 cucumber
  • 1/4 light soy sauce
  • 1 green onions
  • 1 cilantro
  • 2 sesame seeds
  • 1/4 ginger
  • 1 red pepper flakes

Method

  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, edamame, red pepper, carrots, and cucumber. Set aside.

  3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

  4. Pour the dressing over the quinoa salad and stir to combine.

  5. Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

Cook's notes

  • Rinse your quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
  • Massage your kale or shredded cabbage with a pinch of salt before adding to the bowl to soften the texture.
  • Toast your sesame seeds in a dry pan for 1-2 minutes to unlock their nutty aroma.
  • Let the salad sit for at least 15 minutes before serving so the quinoa can fully absorb the dressing.

Easy swaps

  • Swap quinoa for farro or brown rice for a different texture.
  • Use tamari instead of soy sauce to make this recipe gluten-free.
  • Add edamame or chickpeas for an extra boost of plant-based protein.
  • Replace maple syrup with agave nectar or coconut sugar in the dressing.

Frequently asked

Can I make this Asian Quinoa Salad ahead of time?

Yes! This salad holds up exceptionally well. In fact, the flavors improve after sitting in the fridge for a few hours. Just add fresh herbs like cilantro or green onions right before serving.

Is this salad naturally vegan?

Absolutely. This recipe uses plant-based ingredients like quinoa, vegetables, and a soy-based dressing, making it completely vegan.

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