For an extra layer of flavor, toast the quinoa in a dry pan for a few minutes before cooking. This will bring out its nutty notes. Feel free to adjust the amount of Sriracha to your preferred spice level. A little goes a long way! If you don't have Asian-style mustard, Dijon mustard can be used as a substitute. This salad is even better the next day, as the flavors continue to develop overnight. Consider adding toasted sesame seeds or chopped peanuts for added crunch and a touch of nutty richness.
Asian Quinoa Salad
-
PREP TIME15 mins
-
COOK TIME10 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING4 People
-
VIEWS45
Embark on a vibrant culinary journey with this Asian Quinoa Salad, a symphony of textures and flavors. Crisp purple cabbage, sweet carrots, and protein-packed edamame dance with fluffy quinoa, all embraced by a zesty, sweet, and spicy dressing. A delightful vegetarian option that's both healthy and incredibly satisfying.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Fiber6 g
-
Protein8 g
-
Saturated Fat1 g
-
Sodium585 mg
-
Sugar7 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View **Cook the Quinoa (10-15 minutes):** In a saucepan, bring the vegetable broth to a boil. Add the quinoa, then reduce the heat to medium-low. Simmer gently, stirring occasionally, until the quinoa is tender and has absorbed all the liquid. Remove from heat and allow to cool completely.
02 Step
Recipe View **Prepare the Salad Base (5 minutes):** In a large bowl, combine the thinly sliced purple cabbage, chopped carrots, frozen edamame, and thinly sliced green onions. This vibrant mix forms the foundation of our salad.
03 Step
Recipe View **Whisk the Dressing (5 minutes):** In a separate small bowl, whisk together the rice wine vinegar, vegetable oil, Sriracha sauce, soy sauce, minced fresh ginger, white sugar, and Asian-style mustard until the dressing is smooth and well combined. Taste and adjust seasonings as desired.
04 Step
Recipe View **Assemble and Chill (30 minutes minimum):** Drizzle the prepared dressing over the cabbage mixture in the large bowl. Add the cooled quinoa to the salad and toss gently but thoroughly to ensure everything is evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. This step is crucial for the best taste experience.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Odessa Kulas
Jun 30, 2025I've made this several times and it's always a crowd-pleaser. The dressing is amazing!
Andres Erdman
May 17, 2025The recipe was very easy to follow, and the salad turned out perfectly. I will definitely be making this again.
Miguel Lakin
May 7, 2025I made this for a potluck and it was a huge hit! Everyone loved the dressing and the combination of textures.
Turner Kunze
May 5, 2025This salad is a game-changer! I love how easy it is to make and how flavorful it is. Perfect for a quick lunch or a light dinner.
Frieda Runte
Apr 21, 2025I added some grilled chicken to make it a complete meal. It was delicious!