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

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Course: Main Course, Salad

Ingredients Method

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.

Method

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.