Asian Quinoa Salad | The Jewish Week | Food & Wine

Asian Quinoa Salad

Asian Quinoa Salad

Asian Quinoa Salad (Photographs © The Experiment, 2016)

Makes 5 to 6 servings

45 min

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This Asian-inspired quinoa salad is packed with vegetables. While the recipes calls for red and yellow peppers, all varieties of peppers work well in this dish. You can also use red onions in place of the green onions if you’re looking for a more intense onion flavor. Since the vegetables are all raw, you don’t lose any of the health benefits that you normally would during cooking. With that in mind, let the quinoa cool before adding the rest of the ingredients so as not to inadvertently heat the vegetables.

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2 cups (480 ml) water

1 cup (170 g) uncooked quinoa (see Notes)

2 cups (180 g) shredded purple cabbage (or ¼ head cabbage, thinly sliced)

1. cups (235 g) cooked and shelled edamame (or green peas)

2 to 3 green onions, chopped

2 large carrots, shredded

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced


2 tablespoons coconut aminos (or gluten-free soy sauce; see Notes)

2 tablespoons toasted sesame oil

2 tablespoons mirin (see Notes)

Juice of 1 large lime

½ teaspoon salt (or to taste)


1. In a small saucepan, bring the water and quinoa to a boil. Turn the heat down to medium-low, cover, and let simmer until all the water is absorbed, 10 to 15 minutes. Let the quinoa cool.

2. Once the quinoa has cooled, add it to a large bowl with the remaining salad ingredients. Mix until everything looks well combined.

3. To make the dressing, add all the ingredients to a small bowl. Whisk together.

4 Pour the dressing over the salad and mix well. This should last for at least a week in the fridge.


  • To make things easier, you can prepare the quinoa the day before. This way, it will be completely cooled when you add the rest of the ingredients.
  • If you use soy sauce in place of the coconut aminos, make sure to omit the salt. Soy sauce is very salty, so there will be no need for extra salt.

Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Photographs © The Experiment, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.