Name: Recipe "Asian Quinoa Salad"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup quinoa; 2 cup water; 0.25 tsp salt; 1 cup red cabbage (chopped); 1 cup edamame (shelled and cooked); 1 whole red bell pepper (chopped); 0.5 cup carrots (shredded); 1 cup cucumber (diced); 0.25 cup lite soy sauce or tamari sauce (low sodium); 1 tbsp sesame oil; 1 tbsp rice wine vinegar; 2 tbsp green onion (chopped); 0.25 cup cilantro (chopped); 1 tbsp sesame seeds; 0.25 tsp grated ginger; 0.125 tsp red pepper flakes; salt and black pepper (to taste)

Sharing a dairy-free theme with this one: Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds, Quinoa Fruit Salad with Honey Lime Dressing, and Quinoa Salad.

Why This Quinoa Edamame Salad Became My Go-To Lunch

I have a serious thing for quinoa salads, but this Asian quinoa salad with edamame and crunchy vegetables is my new favorite. It’s a healthy quinoa salad that comes together quickly, and the colors alone make me happy. Last week I wanted something new, so I threw together this version with red cabbage, edamame, and a ginger-soy dressing. After tasting it, I knew I’d be making it again. The crunch of the vegetables, the pop of edamame, and that tangy sesame dressing all work together really well.

Why You’ll Love This Easy Quinoa Salad

Colorful and crunchy. The mix of red cabbage, carrots, cucumber, and red pepper gives every forkful a different texture and a bright, appetizing look.
Simple Asian dressing. Whisk together soy sauce, sesame oil, rice vinegar, and ginger for a bold flavor that coats the quinoa without weighing it down.
Great for meal prep. This salad holds up well in the fridge for a few days, so it’s great for quick lunches or dinners.

Key Ingredients for This Healthy Quinoa Salad

Quinoa: This protein-rich grain forms the base. Some cooks prefer to rinse it to remove bitterness, but the recipe works without it. Use white, red, or tri-color quinoa.
Edamame: These soybeans add a pop of green and a creamy texture. Buy frozen shelled edamame and thaw them before using. They’re a great source of plant-based protein.
Sesame oil: A little goes a long way. Use toasted sesame oil for the most flavor. It’s not a substitute for regular vegetable oil, so don’t swap them.

Kitchen Tools for This Quinoa Salad Recipe

Medium saucepan with lid (for cooking quinoa)
Large mixing bowl
Small bowl for dressing
Whisk
Fork (for fluffing quinoa)
Cutting board and knife

Tips for Making the Best Asian Quinoa Salad

After cooking the quinoa, let it cool for a few minutes before adding the vegetables. If you mix it while it’s still hot, the cabbage and cucumber can wilt and lose their crunch. Fluff the quinoa with a fork to keep it light and separate. For the dressing, whisk it well so the sesame oil and vinegar emulsify. Taste the salad before serving and add a pinch more salt or a splash of rice vinegar if you want extra brightness.

Expert Tips for the Best Texture in This Quinoa Salad

Chop all the vegetables into similar-sized pieces, about the same size as the quinoa grains. This ensures every bite has a balanced mix of textures. For the edamame, if using frozen, thaw them completely and pat dry so they don’t water down the dressing. Let the finished salad sit at room temperature for 10 minutes after tossing. This gives the quinoa time to absorb the dressing and the flavors to meld together.

Make-Ahead Tips for Busy Days

This salad is ideal for meal prep. Cook the quinoa up to 3 days ahead and store it in the fridge. Chop the vegetables and keep them in separate containers. Whisk the dressing and store it in a jar. When you’re ready to eat, combine everything and toss. If you want to pack it for lunch, layer the quinoa and vegetables in a jar with the dressing at the bottom. Shake it up when you’re ready to eat.

Easy Variations for This Asian Quinoa Salad

If you want to add protein, toss in some shredded cooked chicken, diced tofu, or even canned tuna. For a spicier kick, stir in a teaspoon of sriracha or a pinch of red pepper flakes (the recipe already has a small amount). You can swap the edamame for shelled peas or chopped snow peas. If you don’t have rice wine vinegar, use apple cider vinegar or fresh lime juice instead. The salad is flexible, so use whatever vegetables you have on hand.

What to Serve with This Quinoa Edamame Salad

This salad works as a main dish for lunch or a light dinner. For a heartier meal, serve it alongside grilled chicken, baked tofu, or seared salmon. The ginger-soy dressing pairs well with any protein. You can also spoon it into lettuce cups for a fun, low-carb option. If you’re serving a crowd, double the recipe and let guests help themselves.

How to Store Leftover Asian Quinoa Salad

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing may separate as it sits, so give it a good stir before serving. If you want to keep the vegetables extra crunchy, store the dressing separately and toss it with the salad just before eating. The salad is best enjoyed cold or at room temperature.

Asian Quinoa Salad FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute cooked brown rice, farro, or couscous. Keep in mind that cooking times and liquid ratios will differ. The texture will change, but the flavors will still work well.

Is this salad gluten-free?

Yes, as long as you use tamari or a certified gluten-free soy sauce. Regular soy sauce contains wheat, so check the label. The rest of the ingredients are naturally gluten-free.

Can I make this salad ahead of time?

Absolutely. You can prepare the quinoa and chop the vegetables up to a day in advance. Store them separately in the fridge. Whisk the dressing and keep it in a jar. Combine everything just before serving for the best texture.

How do I keep the salad from getting soggy?

The key is to dress the salad right before serving, or at least within an hour. If you plan to eat it over several days, store the dressing separately and add it to each portion. Also, pat the cucumber and edamame dry after washing to remove excess moisture.

Recipe

Asian Quinoa Salad

This healthy Asian Inspired Quinoa Salad is filled with colorful vegetables and finished with a simple Asian dressing. This easy Quinoa salad is great for lunch or dinner and can be made in advance.

easyVegan

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Servings

Lunch

Course

Asian

Cuisine

264 kcal

Calories

Ingredients

Servings

1 cup quinoa
2 cup water
0.25 tsp salt
1 cup red cabbage, chopped
1 cup edamame, shelled and cooked
1 whole red bell pepper, chopped
0.5 cup carrots, shredded
1 cup cucumber, diced
0.25 cup lite soy sauce or tamari sauce, low sodium

1 tbsp sesame oil
1 tbsp rice wine vinegar
2 tbsp green onion, chopped
0.25 cup cilantro, chopped
1 tbsp sesame seeds
0.25 tsp grated ginger
0.125 tsp red pepper flakes
salt and black pepper, to taste

Instructions

1
Add water, quinoa, and salt to a medium saucepan 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.
2
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
4
Pour the dressing over the quinoa salad and stir to combine.

Nutrition (per serving)

264kcal

Calorie breakdown

Protein20%57 kcal

Fat33%92 kcal

Carbohydrates47%130 kcal

How this was calculated — 16 of 17 ingredients matched

quinoaQuinoa, cooked288 kcal

waterWater, bottled, generic0 kcal

saltSalt, table0 kcal

red cabbageCabbage, red, raw74 kcal

edamameEdamame, frozen, prepared290 kcal

carrotsCarrots, raw49 kcal

cucumberCucumber, peeled, raw24 kcal

lite soy sauce or tamari sauceSoy sauce made from soy (tamari)36 kcal

sesame oilOil, sesame, salad or cooking133 kcal

rice wine vinegarRice, white, medium-grain, raw, enriched54 kcal

green onionOnions, young green, tops only8 kcal

cilantroCoriander (cilantro) leaves, raw14 kcal

sesame seedsSeeds, sesame butter, tahini, from raw and stone ground kernels86 kcal

grated gingerGinger root, raw1 kcal

red pepper flakesPepper, banana, raw0 kcal

salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 440 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, dairy-free, dairyFree, gluten-free, glutenFree, healthy, nut-free, nutFree, vegan, vegetarian

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