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

Asian Quinoa Salad

Yield: 2 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavors, loaded with tons of veggies!
4.7 stars (3 ratings)
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Ingredients

  • ½ cup quinoa
  • ¼ cup shredded red cabbage
  • ¼ cup diced red bell pepper
  • ¼ cup grated carrots
  • ¼ cup corn kernels
  • 1 green onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and diced
  • ¼ cup chow mein noodles, for serving

For the sesame vinaigrette

  • 6 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.

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