Asian Quinoa Salad

A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

Asian Quinoa Salad - A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

Since it’s the eve of Halloween, I am attempting to eat healthy in preparation of devouring all the Halloween candy tomorrow. See, I’m being smart and planning ahead. That way, I don’t have to kill myself with a 10-mile run to work off all those Kit Kat bars, which is my ultimate candy weakness.

Asian Quinoa Salad - A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

So here’s my go-to clean eating meal before the big day: a bowl of Asian-style quinoa dressed in a sweet and tangy sesame vinaigrette loaded with all sorts of veggie goodness – shredded cabbage, avocado, bell pepper, carrots, corn and green onion – but feel free to add in your favorite kinds of veggies. If you need more protein, you can also add in tofu or shredded chicken breast. And you can’t forget about those crispy noodles for that added crunch. I cheat a little bit and always add a little extra in my bowl!

Asian Quinoa Salad - A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

Asian Quinoa Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 2 servings

Asian Quinoa Salad

A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!

Ingredients

  • 1/2 cup quinoa
  • 1/4 cup shredded red cabbage
  • 1/4 cup diced red bell pepper
  • 1/4 cup grated carrots
  • 1/4 cup corn kernels
  • 1 green onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup chow mein noodles, for serving
  • For the sesame vinaigrette:
  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon grated ginger

Instructions

  • To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  • In a medium saucepan, cook quinoa according to package instructions.
  • In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
  • Serve immediately, topped with chow mein noodles, if desired.
http://damndelicious.net/2013/10/29/asian-quinoa-salad/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 501.0 Calories from Fat 240.3
% Daily Value*
Total Fat 26.7g 41%
Saturated Fat 3.8g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 214.4mg 9%
Total Carbohydrate 58.3g 19%
Dietary Fiber 12.0g 48%
Sugars 10.5g
Protein 10.6g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Veggies can attribute their color to compounds called phytonutrients. Food scientists have only recently begun to discover the powerful effect these compounds can have on our health!

In order to get the benefit of the various phytonutrients, aim to eat a variety of colorful veggies, like this quinoa salad. It has a whole rainbow of colors!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


Comments

  1. says

    Now any time I see perfect-looking avocados in your dishes, Chung-Ah, I will think of you gingerly carrying them around the grocery store in your hands while you shop. :) Love the flavors in this quinoa – what a great, light side or lunch!

  2. Sherri says

    This looks so delish that I’ve totally forgotten that Halloween candy still lives in my house! My daughters love quinoa, I’ve bookmarked this to try out this weekend. I really like your site. :) Sherri

  3. Cathy says

    Thank you for this recipe; this has become my newest obsession! I’ve been adding shredded carrots and radish for extra crunch and it is just perfect. Great dish to start a healthier 2014!

  4. Debra D. says

    SO delicious!! The only thing I left out was the red bell pepper. It was not listed in the printable recipe, oh well, will remember to add next time. So glad I found this site, have not been disappointed yet!

  5. says

    I just came across your blog, and I am loving the looks of all your dishes!

    It is a definite that I’ll be digging through your archive for inspiration, because I need to make some of this! I love quinoa but never used them in Asian dishes, but that’ll be on my to-make list now for sure :D Thanks for inspiring :) x

  6. Fabulous says

    I eat with my eyes. I love colour, shapes and sizes in food. The photo of the Asian Quinoa Salad definitely got my eye. I’m not a fan of quinoa, however, I did try the recipe without it. It was great. I gave my sis the recipe, and since she loves quinoa she will definitely be trying it. Great and delicious recipe.

  7. Jill says

    Hi Love your website! I wanted to try and make this salad. But was wondering what kind of corn you used. Fresh or frozen and it it was cooked or not. Keep posting great recipes. I have made afew and love them:)

    • Chung-Ah says

      I used canned corn kernels but feel free to use your favorite kind of corn (ex. grilled corn, boiled corn, etc.).

  8. Eugenia says

    Great recipe! I wonder if you could give us another dressing for that salad but without sugar. Thanks in advance!

    • Chungah says

      You can certainly try substituting a dressing without sugar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

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