My Favourite Quinoa Salad Recipe

Introduction

This vibrant quinoa salad is a colorful and nutritious meal packed with fresh vegetables and a flavorful Asian-inspired dressing. Perfect for lunch or a light dinner, it combines crunchy textures with a tangy, savory dressing that keeps you coming back for more.

Ingredients

• 1 cup tri-colour quinoa (or other colour, see Note 1)
• 2 cups water
• 1 cup cucumber, finely diced (see Note 2)
• 1 medium carrot, peeled and finely shredded (see Note 3)
• 3 cups red cabbage, finely shredded (~1/4 small or 1/8 large cabbage)
• 2 green onions, finely sliced
• 250g (8oz) cherry tomatoes, small ones quartered, large ones cut into 6
• 1 cup shelled edamame, cooked then cooled (see Note 4)
• 1 red capsicum/bell pepper, finely chopped
• 1/2 cup coriander/cilantro leaves, finely chopped
• 5 tbsp light or all-purpose soy sauce (see Note 5)
• 2 tbsp mirin (see Note 6)
• 2 tbsp rice wine vinegar (or cider, sherry, or champagne vinegar as substitute)
• 2 tbsp toasted sesame oil (see Note 7)
• 2 1/2 tbsp canola, vegetable, or grapeseed oil
• 2 1/2 tbsp Kewpie mayonnaise (or whole-egg mayo like Hellman’s or S&W, see Note 8)
• 2 1/2 tsp sugar (white or brown)
• 2 tsp freshly grated ginger
• 1 garlic clove, crushed or finely grated
• 1/3 cup wasabi peas, crushed (see Note 9)
• 1 tbsp toasted sesame seeds (see Note 10)

Instructions

1. Step 1: Preheat oven to 200°C (390°F) or 180°C fan. Spread the quinoa on a baking tray and toast for about 15 minutes, stirring halfway through, until lightly browned and fragrant.
2. Step 2: Rinse the toasted quinoa under running water for about 10 seconds using a fine mesh sieve, then shake off excess water thoroughly.
3. Step 3: Transfer the rinsed quinoa to a medium saucepan. Add 2 cups of water and place a lid on top. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes or until water is absorbed. Tilt the pot gently to check.
4. Step 4: Remove the saucepan from heat with the lid on and let it rest for 10 minutes.
5. Step 5: Remove the lid, fluff the quinoa with a fork, and allow it to cool completely. Spreading it on a tray helps speed this up.
6. Step 6: While quinoa cools, prepare the dressing by combining soy sauce, mirin, rice wine vinegar, toasted sesame oil, canola oil, Kewpie mayonnaise, sugar, grated ginger, and crushed garlic in a jar. Shake well to mix.
7. Step 7: In a large bowl, combine the cooled quinoa with cucumber, carrot, red cabbage, green onions, cherry tomatoes, edamame, red capsicum, and coriander.
8. Step 8: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
9. Step 9: Transfer the salad to a serving platter or individual bowls. Garnish generously with crushed wasabi peas and toasted sesame seeds before serving.

Tips & Variations

• For extra crunch, toast the sesame seeds and wasabi peas just before garnishing to maximize their flavor.
• Substitute mirin with a bit of honey and additional rice vinegar if unavailable.
• Add grilled chicken or tofu to make this salad a more substantial meal.
• Use any color quinoa you prefer for a different visual appeal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss the salad again to redistribute the dressing and add the wasabi peas and sesame seeds just before serving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook quinoa without toasting it first?

Yes, toasting quinoa is optional but it adds a nice nutty aroma and flavor. You can rinse and cook quinoa directly if you prefer a milder taste.

What can I substitute for Kewpie mayonnaise?

You can use any whole-egg mayonnaise such as Hellman’s or S&W. The key is to use a creamy mayo to balance the tangy dressing and add richness.

My Favourite Quinoa Salad Recipe

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★★★★★

4.5 from 63 reviews

A vibrant and nutritious tri-colour quinoa salad packed with fresh vegetables, edamame, and a flavorful Asian-inspired dressing. Perfect as a light meal or side dish, this salad combines the nutty richness of toasted quinoa with crunchy vegetables, tangy dressing, and crunchy garnishes like crushed wasabi peas and toasted sesame seeds.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup quinoa (tri-colour or other colour)
• 2 cups water
• 1 cup cucumber, finely diced
• 1 medium carrot, peeled and finely shredded
• 3 cups red cabbage, finely shredded (~1/4 small or 1/8 large cabbage)
• 2 green onions, finely sliced
• 250g/8oz cherry tomatoes, small ones quartered, large ones cut into 6
• 1 cup shelled edamame, cooked and cooled
• 1 red capsicum/bell pepper, finely chopped
• 1/2 cup coriander/cilantro leaves, finely chopped

Dressing Ingredients

• 5 tbsp soy sauce (light or all-purpose)
• 2 tbsp mirin
• 2 tbsp rice wine vinegar (or substitute cider, sherry, or champagne vinegar)
• 2 tbsp toasted sesame oil
• 2 1/2 tbsp canola, vegetable, or grapeseed oil
• 2 1/2 tbsp Kewpie mayonnaise (or whole-egg mayo such as Hellman’s or S&W)
• 2 1/2 tsp sugar (white or brown)
• 2 tsp freshly grated ginger
• 1 garlic clove, crushed or finely grated

Garnishes

• 1/3 cup wasabi peas, crushed
• 1 tbsp toasted sesame seeds

Instructions

1. Cook quinoa: Preheat oven to 200°C/390°F (180° fan). Spread the quinoa on a baking tray and toast it in the oven for 15 minutes, stirring halfway through, until it is lightly browned and smells nutty.
2. Rinse quinoa: Transfer the toasted quinoa to a fine mesh sieve or strainer and rinse under running water for 10 seconds. Shake off excess water thoroughly.
3. Simmer quinoa: Place the rinsed quinoa in a medium saucepan and add 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Lower the heat to low and simmer gently for 15 minutes or until all the water is absorbed. Check by tilting the pot.
4. Rest quinoa: Remove the saucepan from heat, keep the lid on, and let the quinoa rest for 10 minutes to finish steaming.
5. Fluff and cool quinoa: Remove the lid and fluff the quinoa gently with a fork. Spread it out on a tray if you want to cool it faster, and allow it to cool completely before assembling the salad.
6. Prepare dressing: In a jar, combine soy sauce, mirin, rice wine vinegar, toasted sesame oil, canola/vegetable/grapeseed oil, Kewpie mayonnaise, sugar, freshly grated ginger, and crushed or grated garlic. Shake well until fully mixed.
7. Assemble salad: In a large bowl, add the cooled quinoa, diced cucumber, shredded carrot, shredded red cabbage, sliced green onions, quartered/cut cherry tomatoes, cooked edamame, chopped red capsicum, and chopped coriander/cilantro leaves.
8. Toss salad: Pour the dressing over the salad ingredients and toss thoroughly to combine and coat evenly.
9. Garnish and serve: Transfer the salad to a large serving platter or individual bowls. Generously sprinkle crushed wasabi peas and toasted sesame seeds on top. Serve immediately and enjoy.

Notes

• Note 1: Tri-colour quinoa provides a colorful appearance, but any quinoa color works well.
• Note 2: Finely dicing cucumber adds crunch and freshness to the salad.
• Note 3: Shredded carrot brings sweetness and texture to the dish.
• Note 4: Shelled edamame should be cooked and cooled according to package instructions before adding.
• Note 5: Light or all-purpose soy sauce balances saltiness without overpowering flavors.
• Note 6: Mirin adds subtle sweetness and depth to the dressing.
• Note 7: Toasted sesame oil imparts a rich, nutty flavor characteristic of Asian dishes.
• Note 8: Kewpie mayonnaise gives creaminess and umami; alternative whole-egg mayonnaise works too.
• Note 9: Crushed wasabi peas add a crunchy, spicy kick as a garnish for texture contrast.
• Note 10: Toasted sesame seeds provide a nutty aroma and pleasant crunch.

Keywords: quinoa salad, tri-colour quinoa, Asian dressing, edamame salad, healthy salad, vegetarian, gluten free, light meal