Name: Asian Quinoa Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup uncooked quinoa (Rinse well to remove bitterness); 1.75 cups water or vegetable broth (Broth adds extra flavor); 1 large red bell pepper, diced; 1 cup shelled edamame (thawed if frozen); 1 cup shredded red cabbage; 2 medium carrots, grated or julienned; 0.5 cup red onion, finely diced; 1 ripe mango, diced (Can be substituted with pineapple for more tartness); 0.5 cup cilantro, chopped; 0.33 cup tamari or soy sauce (Use tamari for gluten-free); 3 tbsp rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp maple syrup or honey; 1 tbsp fresh lime juice; 1 tsp freshly grated ginger; 1 small garlic clove, minced; 0.5 tsp red pepper flakes (optional) (For heat); 0.25 cup chopped peanuts or almonds (Use toasted for best flavor)

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I first made this Asian quinoa salad on a sticky summer night when I wanted something bright, crunchy, and cooling that still felt like a complete meal. It’s a colorful bowl of toasted quinoa, crisp veggies, sweet mango, and a tangy sesame-tamari dressing that holds up for lunches, potlucks, or a light weeknight dinner. The textures — fluffy grains, crunchy peanuts, and snappy edamame — keep every bite interesting. If you like salads with substance, this one’s a keeper (and it pairs nicely with other Asian-inspired mains like an Asian chicken crunch salad).

Why you’ll love this dish

This salad hits a lot of high notes: it’s protein-packed, naturally gluten-free (use tamari), easy to make ahead, and visually stunning. It works as a meal on its own, a hearty side, or a potluck favorite because it travels well and tastes even better after the flavors meld.

“Bright, crunchy, and impossible to stop eating — a lunch staple that makes weekday meal prep feel celebratory.”

Reasons to try it:

Fast to assemble once quinoa is cooked.
Vegetarian and easily vegan (use maple syrup instead of honey).
Great for meal prep: keeps well in the fridge for several days.
Balanced: grains, protein from edamame and nuts, fresh produce, and a zippy dressing.
If you want similar crunch-intense salads, you might also enjoy this Asian chicken crunch spin.

How this recipe comes together

Step-by-step overview so you know what to expect before you start:

Toast and cook the quinoa until fluffy, then cool it completely.
Whisk together a sesame-tamari dressing that’s sweet, salty, and bright.
Chop and prepare all the vegetables, mango, and herbs.
Toss cooled quinoa with veggies, mango, and most of the dressing.
Chill briefly to let flavors meld, then finish with nuts for crunch.

This quick roadmap keeps the process smooth and avoids warm quinoa wilting the salad.

What you’ll need

1 cup uncooked quinoa
1 ¾ cups water or vegetable broth (broth adds extra flavor)
1 large red bell pepper, diced
1 cup shelled edamame (thawed if frozen)
1 cup shredded red cabbage
2 medium carrots, grated or julienned
½ cup red onion, finely diced
1 ripe mango, diced
½ cup cilantro, chopped
¼ cup chopped peanuts or almonds (use toasted for best flavor)
⅓ cup tamari or soy sauce (use tamari for gluten-free)
3 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp maple syrup or honey
1 tbsp fresh lime juice
1 tsp freshly grated ginger
1 small garlic clove, minced
½ tsp red pepper flakes (optional, for heat)

Substitution notes: swap mango for pineapple if you want more tartness; use sunflowers seeds to make it nut-free; farro or brown rice can replace quinoa if you prefer.

Step-by-step instructions

Rinse and drain the quinoa in a fine-mesh sieve. This removes saponins and prevents bitterness.
Toast the quinoa: place it in a medium saucepan over medium heat. Stir for 2–3 minutes until it smells nutty.
Add 1 ¾ cups water or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.
Turn off the heat. Keep the lid on and let the quinoa steam for 10 minutes—do not lift the lid. This steaming gives you fluffy, separate grains.
Fluff with a fork. Spread the quinoa on a baking sheet or transfer to a large bowl to cool completely. Warm quinoa will wilt the veggies.
Make the dressing: in a jar or small bowl combine tamari/soy sauce, rice vinegar, toasted sesame oil, maple syrup/honey, lime juice, grated ginger, minced garlic, and red pepper flakes. Shake or whisk until emulsified and smooth.
Prepare the produce: dice the bell pepper, shred the cabbage, grate the carrots, finely dice the red onion, chop the cilantro, and cube the mango. Thaw and drain edamame if frozen.
In a large mixing bowl, combine cooled quinoa, bell pepper, edamame, cabbage, carrots, red onion, mango, and cilantro.
Pour about two-thirds of the dressing over the salad. Gently fold with a large spoon until everything is evenly coated. Taste and add more dressing, salt, or lime if needed.
Cover and refrigerate at least 30 minutes to let flavors meld. Toss gently before serving and sprinkle with chopped peanuts or almonds for crunch.

Short, clear actions keep this recipe approachable and doable even on busy days.

Best ways to enjoy it

Serve as a main for lunch with extra lime wedges.
Plate alongside grilled tofu, shrimp, or chicken for a heartier dinner.
Spoon into lettuce cups for a fresh hand-held bite.
Use as a vibrant side at a barbecue or potluck — it pairs well with grilled meats and spicy Asian dishes. For a creamy twist, serve with a dollop of plain yogurt or a peanut dressing riff from recipes like this simple egg salad for a contrasting texture.

Presentation tip: mound the salad in the center of a shallow bowl, scatter peanuts on top, and add a lime wedge for color.

Storage and reheating tips

Refrigerate: Store in an airtight container for up to 3–4 days. Keep the dressing separate if you plan to store longer than 48 hours to preserve crunch.
Reheating: This salad is best served cold or at room temperature. If you want warm quinoa, heat the quinoa alone, cool slightly, then toss with the chilled veggies and dressing.
Freezing: I don’t recommend freezing the assembled salad — the mango and cabbage get watery. You can freeze cooked quinoa by itself for up to 3 months; thaw and cool completely before assembling the salad.

Food safety: refrigerate within 2 hours of making. Consume leftovers within 4 days.

Pro chef tips

Rinse quinoa well under cold water to remove the natural bitter coating.
Toast quinoa first for a deeper, nutty flavor. Don’t skip the 10-minute steam — it makes a big textural difference.
Cool quinoa on a wide sheet pan to speed up cooling and prevent condensation.
Cut veggies uniformly for even bites and better presentation.
Taste as you go. The dressing is balanced when you can taste salty, sweet, and acidic notes equally. Add more lime for brightness or more maple for sweetness.
Substitute crushed cashews or toasted sesame seeds for peanuts if serving to guests with nut allergies (but avoid if total nut allergy).

Flavor swaps

Add protein: shredded rotisserie chicken, grilled shrimp, or pan-seared tofu make it a heartier entree.
Peanut-free: swap peanuts for roasted pumpkin seeds or sesame seeds.
Spice it up: add fresh sliced jalapeño or more red pepper flakes.
Grain swap: use farro, couscous, or brown rice (adjust cooking times).
Dressings: try a peanut-lime dressing for a richer, creamier version or swap rice vinegar for apple cider vinegar for a milder tang.

Common questions

Q: How long does this take to make from start to finish?
A: Active time is about 20–30 minutes (toasting, chopping, dressing). With cooling and a short chill, plan on 1 hour total. If you cool quinoa ahead, assembly is under 10 minutes.

Q: Can I make this gluten-free?
A: Yes. Use tamari instead of regular soy sauce to keep the dressing gluten-free.

Q: Can I prep everything the day before?
A: You can cook the quinoa and chop the vegetables the day before. Store components separately and toss with dressing just before serving for optimal texture.

Q: Will the mango get mushy in the fridge?
A: Ripe mango is best for flavor but can soften. To reduce mushiness, add diced mango just before serving or use a slightly firmer mango.

Q: Is freezing an option?
A: Not for the assembled salad — freezing will degrade texture. Freeze quinoa alone if you want to prepare in advance.

Q: Can I use frozen edamame?
A: Yes. Thaw and drain frozen shelled edamame before adding. Blanch briefly if desired for extra tenderness.

Conclusion

This Asian quinoa salad is an easy, colorful, and nutritious dish that suits meal prep, picnics, or a light dinner. If you want more kid-friendly versions or similar quinoa salads to compare, check out this Asian Quinoa Salad {Kid Friendly} and for a nuttier Thai-style take, take a look at this Crunchy Thai Peanut & Quinoa Salad – Cookie and Kate. Give it a try, tweak the mix-ins to your taste, and enjoy a bowl that’s as delicious as it is beautiful.