• Asian Quinoa Salad
  • Asian Quinoa Salad
  • Asian Quinoa Salad

Asian Quinoa Salad

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You guys might not know that I have a little side gig to this blog in the form of a full time job at a local hospital in the marketing department. So that plus family, friends… TAXES (ew) and other life things have been keeping me busy lately. And so, I haven’t posted anything new in a few weeks. I feel the need to explain myself in case you were questioning my commitment to recipe-making which I realize no one probably even noticed but it makes me feel better so that’s for letting me get that out. So. Let’s talk about this delicious new recipe and the real reason I wanted to mention that I work at a hospital. Shall we?

Working in the health care field has really opened up my eyes to the amount of control we actually do have over our own health. Food, not surprisingly, is one of those things that can really make or break you when it comes to your body. Now, I’m no saint when it comes to this. I definitely pick up fast food more than I want to admit due to our busy schedule (<– more explaining) and I could probably stand to loose at least 15 pounds if we’re being completely honest with each other. So, I’m not coming at you with a judgey face. I’m just saying, let’s try to do this together. It’s hard. We’ll probably fail a bunch but maybe we can win a few times here and there with some healthy but yummy foods.

Annnd you guessed it. This leads right into me proclaiming this Asian Quinoa Salad as one of these healthy-yet-super-yummy jewels. It’s full of that familiar sweet and spicy flavor in a light and refreshing way. The colors alone are enough to draw you in but this dish really smells so good and the crunchiness and other lovely textures really make this enjoyable to eat. So many good things happening here, it’s really easy to prep and it holds up for several days if you want to make a big batch and eat it for all meals of the day for several days in a row like some people like to do—not me though. 😉


  • 1. Stir dry quinoa into 2 cups of chicken broth and bring to a boil. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and transfer to large bowl to cool.
  • 2. Prepare dressing mixing all ingredients together until smooth.
  • 3. When quinoa is completely cooled, add cabbage, edamame, carrots and green onions with half of the prepared dressing. Toss to coat and put in fridge to cool for at least 1 hour. Right before serving, remove from fridge toss in remaining dressing.