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a bowl of quinoa with Asian flavors tossed with edamame, red bell pepper, and red cabbage
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4.43 from 14 votes

Asian Quinoa Salad

Prep Time20 minutes
Total Time20 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: Asian, gluten free, vegan, vegetarian
Servings: 4 servings
Calories: 314kcal
Author: Dani Spies

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 314kcal | Carbohydrates: 40g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 463mg | Potassium: 586mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2563IU | Vitamin C: 57mg | Calcium: 70mg | Iron: 4mg