Asian Quinoa Salad

By shahdan • February 20, 2022

4 servings
30 min
Asian Quinoa Salad

This salad is so flavourful and full of nutrient-dense ingredients. Quinoa is a great substitute for rice and is a great option for people with diabetes. Quinoa tends to be bland on its own, however adding it to a salad makes it more tasty and exciting. This salad can be a good introduction to quinoa, especially for people who don’t like it.

Serve this salad next to chicken, beef or salmon for a nutritious and filling meal, or just on its own as a complete vegetarian option. Omit the honey to keep it vegan, or replace it with maple syrup.


  • 1/2 cup quinoa - كينوا
  • 1 cup water - ماء
  • 1/4 whole red cabbage (thinly sliced) - كرنب أحمر
  • 1 large red pepper (diced) - فلفل أحمر
  • 2 medium cucumber (diced) - خيار
  • 2 medium carrots (diced) - جزر
  • 2 medium spring onion (finely chopped) - بصلة خضراء
  • 1/2 bunch coriander (choppped) - كزبرة
  • 1 handful unsalted peanuts (toasted) - سوداني غير مملح
  • 1/4 cup extra virgin olive oil - زيت الزيتون بكر
  • 4 tablespoon soy sauce - صوص الصويا
  • 2 tablespoon vinegar - خل
  • 2 tablespoon sesame oil - زيت السمسم
  • 1 tablespoon honey - عسل
  • 2 large garlic cloves (minced) - فصوص ثوم
  • 1 teaspoon fresh ginger (grated) - جنزبيل

Step by step

  1. To cook the quinoa, cover 1/2 cup of quinoa with 1 cup of water and bring to the boil.
  2. When it boils, lower heat to a minimum and leave to cook uncovered until water is absorbed.
  3. Turn off heat and cover for 10 minutes.
  4. Fluff up the quinoa with a fork and leave it to cool before adding it to salad.
  5. Place cooled quinoa in salad bowl and add all veggies.
  6. Mix dressing ingredients in a small jar and add the desired quantity to the salad.
  7. Add toasted peanuts and transfer to serving dish.
  8. For best results, refrigerate for a few hours before serving.


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