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
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.