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–+ servings

Asian Quinoa Salad

A colorful and protein-packed salad featuring toasted quinoa, crisp veggies, sweet mango, and a tangy sesame-tamari dressing, perfect for meal prep or potlucks.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Serving Size 4 servings

Ingredients

Quinoa Base

  • 1 cup uncooked quinoa Rinse well to remove bitterness
  • 1.75 cups water or vegetable broth Broth adds extra flavor

Vegetables and Fruits

  • 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

Dressing

  • 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

Toppings

  • 0.25 cup chopped peanuts or almonds Use toasted for best flavor

Instructions

Preparation

  • Rinse and drain the quinoa in a fine-mesh sieve to remove bitterness.
  • Toast the quinoa in a medium saucepan over medium heat for 2–3 minutes until it smells nutty.
  • Add 1.75 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Turn off the heat and let the quinoa steam with the lid on for 10 minutes.
  • Fluff with a fork and spread on a baking sheet to cool completely.

Dressing

  • In a jar, 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 smooth.

Assembly

  • In a large bowl, combine cooled quinoa, bell pepper, edamame, cabbage, carrots, red onion, mango, and cilantro.
  • Pour about two-thirds of the dressing over the salad and gently fold to coat evenly.
  • Cover and refrigerate for at least 30 minutes to let flavors meld.
  • Just before serving, toss gently and sprinkle with chopped peanuts or almonds.

Notes

Store in an airtight container for up to 3–4 days. Keep the dressing separate if storing longer than 48 hours. Best served cold or at room temperature. Avoid freezing the assembled salad.