Asian Quinoa Salad

Asian Quinoa Salad
Hands down, this is the most unique salad I’ve ever had.

Now, I need to talk to those people who say they don’t touch vegetables with a 10 foot pole – you need to get rid of that pole and grab 2 forks and starting shoveling this in your mouth.

This asian quinoa salad is amazing, and if this were an infomercial and I was trying to get you to buy this salad, I would promise you that you would like it or I would refund your money not 100% but double what you spent.

Yeah, a double guarantee because it’s that good.

Asian Quinoa Salad
Reason #2 that I LOVE this salad – you can feel good about eating it, unlike Snickers Salad (apples, cool whip, and snickers) which is so good but not so great for you.

When you eat this salad I hope it makes you feel like you shop at one of those crazy organic whole food stores (Hi Dad!) and then maybe you’ll start juicing and doing yoga. Or maybe you’ll just discover that you like quinoa, edamame, and red cabbage.

Asian Quinoa Salad

Asian Quinoa Salad

Serving Size: 4-6


    For the salad
  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 2 bell peppers, chopped (we used red and orange)
  • 1/2 cup shredded carrots
  • 1 zucchini, cooked and diced
  • For the dressing
  • 1/4 cup light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 3-4 chopped green onions
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame seeds
  • 1/4 tsp grated ginger
  • 1/8 tsp red pepper flakes
  • Salt and black pepper, to taste


  1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat.
  2. 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.
  3. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and zucchini. Mix and set aside.
  4. 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.
  5. Pour the dressing over the quinoa salad and stir to combine. This salad is good served at room temperature or chilled.

Recipe adapted from Two Peas and Their Pod.

It might be easy to think that you’ll just skip the fresh cilantro because you don’t have it on hand, but it’s a key ingredient and adds loads of flavor. We almost skipped the cilantro and at the last minute we decided that we couldn’t make this salad without it, so Ryan ran to the store – just for cilantro (bless his heart).

This salad is very adaptable – meaning if you have additional vegetables you need to use up in your fridge, throw ’em in – even more reasons to feel good about this dish :-)

Asian Quinoa Salad
I can’t wait to bring this salad to a pot luck. I know everyone will enjoy its fresh, unique flavor and they’ll all think I am a health nut – yeah right, have you seen some of the desserts I post!

Asian Quinoa Salad

name tag 2 11_18

42 Responses to “Asian Quinoa Salad”

  1. lovebakesgoodcakes — September 22, 2013 at 4:44 pm

    I love all of the colors in this salad, Beth! I hate to admit that I *may* have had some Caramel Apple Snickers Salad this past week. ;)

    • The First Year Blog — September 22, 2013 at 7:05 pm

      Hahaha, that’s okay Jamie, I do love that salad too!

    • lovebakesgoodcakes — September 30, 2013 at 11:28 pm

      Just coming by to let you know that you’re being featured at tomorrow’s All My Bloggy Friends :)

    • The First Year Blog — October 1, 2013 at 7:52 am

      Woohoo, thanks Jamie!!

  2. tinysidekick — September 22, 2013 at 10:28 pm

    This looks super tasty Beth! Pinning!
    Corey from

    • The First Year Blog — September 23, 2013 at 7:36 am

      Thanks for making my day Corey and stopping by!

  3. Kayla @ Home Coming blog — September 23, 2013 at 6:17 pm

    Looks delish! Don’t forget to link up to The DIY’ers.

    • The First Year Blog — September 23, 2013 at 7:23 pm

      Thanks Kayla!

  4. Ellya Brill — September 23, 2013 at 10:08 pm

    I can tell that this is going to be one of my fave diet healthy meal. Pinning it. And am going to make it tomorrow. Thank you!


    • The First Year Blog — September 24, 2013 at 8:01 am

      Don’t forget the cilantro :-)

  5. joann — September 23, 2013 at 10:57 pm

    Thanks for this! My family loves Greek Quinoa salad so we’ll have to try this one too,

    • The First Year Blog — September 24, 2013 at 8:00 am

      Mmmm, that’s sounds really good too, and fresh. Enjoy!

  6. Shawna — September 24, 2013 at 8:10 am

    Just booked marked this recipe. I can’t wait to try it. Visiting you from In and Out of the Kitchen

    • The First Year Blog — September 24, 2013 at 8:11 am

      I really appreciate you letting me know where you’re visiting from!

  7. jliff — September 24, 2013 at 6:20 pm

    Oh yum!! This looks awesome! Thanks so much for coming out to the Inspiration Exchange – have a great week!
    Jenn :)

  8. Heather @ French Press — September 24, 2013 at 10:26 pm

    what an absolutely gogeous salad- and I love that you chose to use quinoq

    • The First Year Blog — September 25, 2013 at 8:00 am

      It’s so refreshing, I hope you give it a try Heather!

  9. Anne — September 25, 2013 at 4:01 pm

    I love quinoa! And since my husband and I try to do some meat-less meals every week (and my daughter LOVES edamame) this would be a great weeknight meal. Can’t wait to try it out!

    • The First Year Blog — September 25, 2013 at 9:11 pm

      Perfect crowd pleaser meal it sounds like!!

  10. Miss Tasty — September 25, 2013 at 9:13 pm

    Beautiful! Almost too pretty to eat! This salad would be a huge hit in our house.

  11. Jen Nikolaus — September 27, 2013 at 2:24 am

    This looks amazing Beth! My husband and I love quinoa! I love all the colors in this, I’ll definitely have to try it!

    • The First Year Blog — September 27, 2013 at 7:49 am

      Thank you Jen!

  12. Candace — September 27, 2013 at 8:06 am

    This looks delicious! Thanks for sharing. I am pinning it for later. I’m always on the lookout for healthy vegetarian meals!

    • The First Year Blog — September 27, 2013 at 3:02 pm

      And this is the perfect one!! Thanks for coming by Candace!

  13. — September 29, 2013 at 6:45 pm

    Love, love, love this salad! We have been trying to incorporate more grains in our diet and I think this dish would really be something my family would enjoy!

    Thanks so much for linking this to the In and Out of the Kitchen Link Party. Your dish was the most clicked clicked and will be featured at the Top 10 Favorites post that goes live on Monday morning.

    • The First Year Blog — September 29, 2013 at 6:48 pm

      Thanks for the great news Cynthia!

  14. Sami Bookout — September 30, 2013 at 9:03 pm

    Oh my! This looks so good! I’ve just started eating quinoa and I love it! Thanks for a great recipe.

    • The First Year Blog — October 1, 2013 at 7:54 am

      This is a great recipe to have on hand, enjoy!

  15. Tori — September 30, 2013 at 9:19 pm

    Looks great Beth! My husband loves Quinoa. I may just have to whip this up for him! Thanks for sharing! It will be featured tomorrow :)

    • The First Year Blog — October 1, 2013 at 7:53 am

      Thank you Tori! I hope your whole fam will like it!

  16. Rebecca Hubbell — October 3, 2013 at 10:58 am

    Hey Beth, I’m stopping by to let you know you’re featured at the TGIF Link Party this week! I hope you’ll stop by to grab a button and link up again. The party starts at 8pm EST.

    • The First Year Blog — October 3, 2013 at 2:27 pm

      You are so awesome, thanks!!

  17. cheeriosandlattes1 — October 4, 2013 at 10:54 pm

    This looks awesome Beth! I love edamame and the dressing on this sounds fantastic too! I need to try this soon; thanks for sharing!

    • The First Year Blog — October 5, 2013 at 8:07 am

      I love having you stop by Mackenzie! Thanks!

  18. Shannah @ Just Us Four — October 7, 2013 at 6:59 am

    Qunioa and Asian flavors are like top 2 on my list of things I love. You combined them into one fabulous recipe that just went on my menu for the week.
    Thanks so much for sharing at the Pinworthy Projects Party! You’ll be featured on Facebook, Twitter and Pinterest this week.

    • The First Year Blog — October 7, 2013 at 7:29 am

      Hi Shannah! I really appreciate you this sharing recipe! Glad to help with menu planning, which can take so much time and energy too!


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