Asian Quinoa Salad

This simple quinoa salad is packed with flavor, texture and beautiful colors (everything I want when I am eating a salad).

It makes a delightful meal on it’s own and is also a great side dish to some roasted salmon or ginger soy chicken.

Want to learn more about quinoa?
Looking for some more easy quinoa recipes?  Check these out:

Asian Quinoa Salad

Yield: 4-6 servings

Prep Time:20 minutes

Cook Time:0 minutes

Total Time:20 minutes


  • 3 cups COOKED quinoa, cooked according to package
  • 1 cup chopped red cabbage
  • 1 cup cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup chopped radish
  • 1/2 cp chopped carrots
  • 1/4 cup cilantro, chopped
  • 1/3 cup roughly chopped cashews
  • 3 tablespoon low sodium soy sauce, tamari, or
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon nut butter (any will work)
  • 2 tablespoons thinly sliced scallions
  • 1/2 teaspoon grated ginger
  • 2 cloves crushed garlic


  1. In a small bowl or spouted cup combine; soy sauce, sesame oil, lime juice, nut butter, scallions, ginger and garlic.
  2. Whisk together with a fork until everything is well combined.  Set aside.
  3. In a large bowl combine quinoa, cabbage, edamame, bell pepper, radish, and carrots.
  4. Drizzle the dressing over the salad and gently toss everything together.  Finish by stirring in the cilantro and cashews.  Serve and enjoy!

Nutrients per serving (3/4 cup): Calories: 253; Total Fat: 9.8g; Saturated Fat: 1.4g; Cholesterol: 0mg; Sodium 344mg, Carbohydrate: 31.1g; Dietary Fiber: 6g; Sugars: 5g; Protein: 11.2g