Asian Style Quinoa Salad

Gluten free
Course Salad
Cuisine Asian
Keyword asian quinoa salad, gluten free quinoa salad, quinoa salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 283kcal
Author Recipe created by Chef Paolo, shared with permission



  • 2 cups quinoa uncooked
  • 2 carrots shredded
  • 1 head broccoli finely chopped
  • 1 cup chopped/finely shredded red cabbage
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 1/4 cup cilantro chopped
  • cups edemame soy beans replace with beans for soy-free

Asian Dressing:

  • 1-2 Tablespoons lite gluten free soy sauce replace with coconut aminos for soy free
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar or lime juice
  • 2 Tablespoons green onion chopped
  • ¼  teaspoon fresh grated ginger
  • Pinch of red pepper flakes to taste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 avocado chopped (garnish)


  • Cover uncooked quinoa with cold water and soak for 1 hour
  • Drain quinoa and rinse thoroughly
  • Place quinoa and 2 ½ cups cold water in a small pot. Bring to a boil. Cover and turn down heat to a simmer and cook for 15 minutes
  • Fluff cooked quinoa with a fork and spread out on a baking sheet to cool
  • Grate the carrots and finely chop the broccoli and place in a large bowl. Chop the cabbage, bell peppers, cucumber, and cilantro
  • Prepare the dressing: whisk together all the dressing ingredients in a small mixing bowl
  • Combine the cooled quinoa, beans, and dressing in the large bowl with the vegetables and mix well
  • Garnish with avocado and serve immediately or store in your fridge for later
  • Enjoy!


Nutrients: 286 calories 6 g fat 258 mg sodium 49 g carbs 11 g fiber 7 g sugars 12 g protein


Calories: 283kcal | Carbohydrates: 41g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 317mg | Potassium: 890mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3725IU | Vitamin C: 99.9mg | Calcium: 92mg | Iron: 3.6mg