Asian Quinoa Salad on Black Plate

There is something about a quinoa salad that is so refreshing and satisfying. I love to make different things with quinoa because it’s packed with so much protein and its a great way to give meat and dairy a break every now and then. 

One of my favorite salads is anything with asian flavor or ahi tuna, so I took those amazing flavors and combined it into a flavor packed salad. Filled with so much veggies, this salad will leave you wanting more of it, and what’s great is you can make a big batch of it and eat it throughout the week for lunch and/or dinner. 

My favorite blogger, The Defined Dish, has my favorite salad called the Chopped Asian-Inspired Chicken Salad and her peanut dressing for that salad is so delicious I can literally drink it up. I used her dressing for this salad and it did not disappoint. 

Here are the details for my Asian Quinoa Salad

As always, I enjoy seeing you all recreating the recipes so be sure to tag me in your recreations.

XO,
​Natalie 

Asian Quinoa Salad on Black Plate

Asian Quinoa Salad

Course Main Course, Salad

Ingredients
  

  • 1 cup cooked quinoa I like to cook mine in vegetable broth for more flavor
  • 1 cup shredded red cabbage
  • 3/4 cup chopped dino/lacinto kale
  • 1 cucumber diced
  • 3 scallions chopped
  • 1 red bell pepper diced
  • 2 tbsp chopped cilantro
  • 1/2 cup frozen edamame thawed
  • Can mandarins reserve the juice
  • 1/3 cup cherry tomatoes halved
  • Dressing
  • I used this peanut dressing by The Defined Dish. Click HERE for recipe. If vegan omit the fish sauce.
  • *note I used almond butter instead of peanut better.

Instructions
 

  • Combine all ingredients in a large bowl
  • Add the salad dressing on top, mix, and allow the flavors to marinate for about 15 min before eating
  • This can be made in advanced and stored in the fridge to enjoy all week.