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Asian Quinoa Salad

A quinoa based Asian inspired salad. Quinoa is the only grain that is a whole grain and a quality protein.


Serves: 7 (Serving= 1 cup)



  • 1 cup quinoa
  • 2 cups water
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper chopped
  • ½ cup shredded carrots
  • 1 cup diced cucumber


  • 3 Tablespoons low sodium soy sauce (choose gluten free for GF version)
  • 1 Tablespoon sesame oil
  • 2 Tablespoons chopped green onion
  • ¼ cup chopped fresh cilantro
  • 1 Tablespoon sesame seeds
  • ¼ teaspoon grated ginger
  • 1 Tablespoon fresh squeezed lime juice
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste

Optional Garnish:

  • 1 Tablespoon black sesame seeds


  1. Add quinoa and water to a medium sauce pan 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. This will make about 2 cups of cooked quinoa.
  2. Place the quinoa in a large bowl and add the rest of the salad ingredients. Set aside.
  3. In a small bowl, whisk together the dressing ingredients.  
  4. Pour the dressing over the quinoa salad and stir to combine. Garnish with black sesame seeds. Serve at room temperature or chilled.