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:


Print Recipe
5 from 3 votes

Asian Quinoa Salad

Prep Time20 mins
Total Time20 mins
Servings: 4 servings
Calories: 242kcal


  • 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


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


Calories: 242kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 412mg | Potassium: 353mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 41mg | Calcium: 40mg | Iron: 2.6mg
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: Asian, gluten free, vegan, vegetarian