Asian Quinoa Salad – Gluten Free

This Asian quinoa salad is chock-full of nutrients and delicious flavour. On this hot summer day, my family and I are spending the day at a pool party. So I decided to make a fresh tasting salad for all to enjoy. This salad taste great at both room temperature, or chilled, making it an easy take a long dish that you can prepare ahead of time.

I love adding quinoa to a variety of dishes. It is such a versatile grain that is delicious in both hot or cold dishes. Plus, it’s a super healthy grain that has plenty of vitamins and nutrients. On a hot summer day, cool and fresh dishes are my favourite. So having been invited to spend the day by the pool inspired me to make this amazing dish! The freshly squeezed lime juice and cilantro combination is definitely a winner. This salad was thoroughly enjoyed by all.

If you’re looking for hot ways to use quinoa with a similar flavour combination, check out my Coconut Lime Quinoa side dish. Another deliciously satisfying recipe. 🙂

Since I made this dish for a large gathering, it did make quite a few portions. Feel free to cut back on the quantities if you don’t want quite as much. This dish does keep for a couple of days in the refrigerator though if you don’t mind eating the leftovers.

This Asian quinoa salad is super simple to make!

With the help of my Veggie Bullet, I can quickly shred the cabbage and carrots. If you don’t have a Veggie Bullet, a food processor or grater will also work.

Just look at all those beautiful colours. Such an inviting salad. Give it a try! It will not disappoint.

Want more salad recipes? Try my 7 Layer Spinach Salad or this Not Your Boring Salad using leftover sweet potato noodles!

Asian Quinoa Salad – Gluten Free

Course: Salad, Side Dish

Cuisine: Asian

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 10 servings

Bring this Asian quinoa salad to your next pot luck or event. Its fresh flavours will certainly please your pickiest of friends and family!

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Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 tsp salt
• 3 cups red cabbage shredded (approx. half of a small cabbage)
• 1 large carrot shredded
• 1 red bell pepper diced
• 2 cups corn
• 1 large cucumber quartered lengthwise & sliced
• 3 green onions thinly sliced

Dressing Ingredients

• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1/4 cup tamari
• 1 freshly squeezed lime
• 1/2 cup cilantro finely chopped
• 2 tbsp sesame seeds
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper

Instructions

• In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, or until water is absorbed. Set aside and allow to cool slightly.
• In a large bowl, add all the veggies and the cooled quinoa and toss to combine. (I use my veggie bullet to shred the cabbage and carrot, but a food processor would work as well. Just make sure to do it in smaller batches so you're not over processing.)
• Using a small, combine all the dressing ingredients, and mix well. Then pour the dressing over the salad and toss to combine.
• Optional: Refrigerate for 1 hour (or more) prior to serving. (You may eat it right away, but it tastes better chilled.)

Notes

This can be served at room temperature, or chilled.

Calories: 140kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Sodium: 457mg | Potassium: 354mg | Fiber: 3g | Sugar: 3g | Vitamin A: 38% | Vitamin C: 44% | Calcium: 5.1% | Iron: 9.8%

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