Asian Quinoa Salad
Posted Feb 05, 2018, Updated Jun 02, 2024
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In this Asian quinoa salad recipe, veggies and quinoa are tossed in a delicious homemade peanut dressing for a hearty and healthy salad. It stores well, making it perfect for meal prep.
Say goodbye to run-of-the-Mill, ho-hum salads, and say hello to this Asian Quinoa Salad with Peanut Dressing!
This plate full of plants is anything but boring! Protein-packed quinoa is loaded with veggies and smothered in a creamy hoisin peanut sauce! Plus It’s gluten and dairy free and vegan friendly!
I love this salad because it has a perfect quinoa : vegetable ratio! Every bite is loaded with so many veggies and packed full of flavor! Enjoy this beauty as a meatless main dish or as a side to your favorite protein.
Asian Quinoa Salad: Ingredients & Substitutions
Here are a few possible substitutions in this recipe!
- Vegetables. You can substitute your favorite vegetables some ideas include: cucumber, zucchini, water chestnuts, sprouts, etc.
- Green onion. any onion variety works well in this recipe.
- Coconut milk. water is a great substitute for coconut milk.
- Honey. brown sugar or agave are good substitutes for honey.
- Sesame oil. Peanut oil, or any other neutral tasting oil, is an acceptable substitute in this recipe, but sesame is the best.
- Garlic & ginger powder. minced garlic and ginger are great substitute for powdered.
How to Make Asian Quinoa Salad
Let’s discuss how to make asian quinoa salad, and don’t forget to watch the video.
Cook the Quinoa
Begin by cooking the quinoa. Or, you can use leftover cooked quinoa.
Blanch the Broccoli
I personally don’t love raw broccoli, so I blanch it by boiling it in water for about 3 minutes, then immediately rinse it with ice cold water until it is completely cold all the way through. If you enjoy raw broccoli, you can omit this step, however I think pre-cooking helps it soak in the sauce.
Assemble
Next, combine the cooked quinoa and veggies in a large mixing bowl.
Then, add the peanut sauce and stir to combine.
You can serve the asian quinoa salad immediately at room temperature, or you can chill it in the refrigerator until you are ready to serve – and serve it cold!
Serve
Serve room temperate or cold. I enjoy eating this asian quinoa salad recipe both cold or warmed up! It’s really up to your personal preferences.
Store
Store in an airtight container in the refrigerator for up to 5 days in the refrigerator. I do not recommend freezing this recipe.
Asian Quinoa Salad Recipe FAQs
Yes! I recommend rinsing quinoa before cooking it! Quinoa has a natural coating called saponin that, if not rinsed off, can cause the final cooked quinoa to taste bitter!
Yes! Here are a few facts about the nutritional benefits of quinoa
Quinoa is a complete protein. This is one of my absolute favorite qualities of quinoa! If you’re like me and prefer to get most of your protein from plant-based sources, then quinoa is a great choice!
Quinoa is gluten-free. So for those of you who have to say no to pasta salads because of the gluten, quinoa salads are a perfectly delicious alternative!
Quinoa is lower in carbohydrates and calories than rice. If you watch your intake of carbs and calories, then quinoa is a great alternative to rice!
Quinoa is high in fiber. I’m always trying to find ways to get more fiber into our diet. Quinoa is a great way to do that!
It’s high in other nutrients. Including but not limited to: iron, magnesium, phosphorous, zinc, calcium, and potassium!
This Asian Quinoa Salad can last for up to 5 days in an airtight container in the refrigerator (if you don’t eat it all much faster)!
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Asian Quinoa Salad with Peanut Dressing
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- ¼ teaspoon fine sea salt
- 4 cups broccoli (cut small)
- 1 cup shelled edamame
- 1 red pepper (julienned)
- 1 yellow pepper (julienned)
- 1 green pepper (julienned)
- 3 carrots (julienned)
- 4 green onions (finely sliced)
Peanut sauce:
- ¼ cup creamy peanut butter
- ¼ cup coconut milk
- 2 Tablespoons hoisin sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- ½ Tablespoon sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- Optional: Cilantro, sesame seeds and green onions to garnish
Instructions
Cook Quiona
- Bring 2 cups of water to a boil. Add quinoa and salt and return to a boil. Reduce heat to simmer and cook for 15 minutes. Let stand for 10 minutes and fluff with a fork).
Blanch Broccoli
- Fill a medium saucepan with a ½” layer of water at the bottom. Bring to a boil.
- Add broccoli and boil for 3 minutes, stirring halfway through.
- Drain broccoli and immediately rinse with cold water until all the broccoli is cold. Set aside.
Make the Peanut Sauce
- In a small bowl whisk together sauce ingredients until smooth. If the peanut butter is solid, microwave for 30 seconds to melt it. Set aside.
Assemble, Chill & Serve
- Combine vegetables, and quinoa and stir until combined.
- Add peanut sauce and stir to combine.
- Serve immediately or refrigerate and serve cold.
Video
Notes
- Vegetables. You can substitute your favorite vegetables some ideas include: cucumber, zucchini, water chestnuts, sprouts, etc.
- Green onion. any onion variety works well in this recipe.
- Coconut milk. water is a great substitute for coconut milk.
- Honey. brown sugar or agave are good substitutes for honey.
- Sesame oil. Peanut oil, or any other neutral tasting oil, is an acceptable substitute in this recipe, but sesame is the best.
- Garlic & ginger powder. minced garlic and ginger are great substitute for powdered.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I added basil leaves and Romain lettuce (because I had it in the fridge) and it was incredible. Tasted like a deconstructed spring roll. My boyfriend couldn’t get enough and I’m making it again for my mother this weekend. Thanks!
Thank you Julie!! I’m so glad you both loved it! I hope your mom does too!
Wonderful dish. Being a vegan I am always looking for recipes which provide enough protein. This one is the ultimate. Thanks.
This is definitely not a ho-hum salad! I love all of the plant-based goodness you packed in here Laura and I would love a big bowl! These are some of my favorite flavors. 🙂
A TON of salad is the exact right amount for me. I could eat my weight in salad – easily! Love love love all the flavors here!