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Asian Quinoa Salad

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Asian Quinoa Salad

4 from 1 vote
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Course: Salad
Cuisine: Japanese
Keyword: Asian Quinoa Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 335kcal



  • 2 cup water
  • 1 cup quinoa, uncooked
  • 1/4 teaspoon salt
  • 1 cup chopped cabbage, red
  • 1 cup edamame, shelled
  • 1 medium bell pepper, red
  • 1 medium carrot
  • 1 medium cucumber


  • 1/4 cup soy sauce, low sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon vinegar, rice wine
  • 2 tablespoon green onion
  • 1/4 cup cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon ginger root, fresh
  • 1/8 teaspoon red pepper/chili flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 cup blueberries


  • Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  • Place the quinoa in a large bowl and add the chopped cabbage, edamame, chopped red pepper, 1/2 cup shredded carrots, and 1 cup diced cucumber. Set aside.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, chopped green onions, chopped cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
  • Pour the dressing over the quinoa salad and stir to combine.
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Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 1212mg | Fiber: 9g | Sugar: 12g

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