This Asian Quinoa Salad is bursting with vibrancy. Fluffy cooked quinoa, chickpeas, and a medley of colorful vegetables are tossed with a coconut aminos-based dressing, giving every bite a hit of umami and zing!
The last thing anyone wants to do is cook a meal on the stove or in the oven during a heat wave. It’s why quinoa chickpea salads are always so reliable during summer! And this Asian Quinoa Salad just happens to be one of my favorites.
Table of Contents
This quinoa salad is easy to make and requires just a short time at the stove. Once the cooked quinoa is ready to go, it’s tossed with crisp vegetables and a vibrant dressing. Assemble the salad fresh or days ahead of time! It’s just as fresh and flavorful on day one as it is on day three.
While you’re at it, double or triple the cooked quinoa and prepare this Black-Eyed Pea Quinoa Kale Salad or this Mediterranean Lentil Quinoa Rice Salad. These easy meal prep dishes will save you from having to cook in the hot weather while their healthy ingredients leave you feeling full and satisfied.
Ingredient notes
The variety of grains and vegetables in this quinoa salad ensures that it stays naturally vegan. Plus, they’re healthy!
- Quinoa – When it comes to plant proteins, quinoa is the best. It contains all nine essential amino acids, making it a complete protein.
- Chickpeas – AKA garbanzo beans are a great source of protein, fiber, B vitamins, and minerals. I love adding a handful to simple salads for an easy and inexpensive source of plant-based protein.
- Vegetables – As for the veggies in this Asian-inspired salad, I went with red cabbage, kale, carrots, and cherry tomatoes, but you can add in anything you like. This is an excellent salad to turn to when you have an assortment of fresh or frozen produce already on hand.
- Salad dressing – A mixture of coconut aminos, rice vinegar, soy sauce (or gluten free tamari), agave, and sesame seeds creates a light, umami-forward dressing with distinct Asian-inspired flavors. Make extra dressing to pour over the quinoa while it’s still warm to help it absorb more flavor.
How to make Asian quinoa salad
Once your quinoa is cooked and cooled, you’re ready to assemble your Asian quinoa chickpea salad:
Step 1: Slice the cabbage and kale leaves as thinly as possible.
Step 2: Add the cabbage and kale to a large bowl along with the cooked and cooled quinoa, chickpeas, tomatoes, and carrots. Toss to combine.
Step 3: In a separate mixing bowl, whisk the dressing ingredients until blended.
Step 4: When you’re ready to serve the quinoa salad, pour the dressing over the top and toss to coat the quinoa, chickpeas, and veggies. Serve and enjoy!
Tips and tricks
- If your quinoa didn’t come pre-rinsed, rinse the grains under cold water in a fine mesh sieve until the water runs clear. This will remove the bitter coating on the outside and help it taste better.
- Place the cooked quinoa in the fridge to help it cool down as quickly as possible. If it’s too warm, the grains will cook and soften the crisp vegetables.
Variations
Feel free to look at this recipe as a blank canvas. The flavors and ingredients can be mixed and matched as you please! Anything goes, but here are some ideas to help you get started:
- Veggies – Bok choy, mustard greens, bell pepper, cucumber, broccoli, green onions, pickled red onions, daikon, edamame, sugar snap peas, radishes, or baby corn can all be added.
- Protein – Toss the veggies and dressing with shredded roasted chicken, fried tofu, poached shrimp, baked salmon, or canned tuna.
- Crunch – Add another layer of crunch with cashews, peanuts, almonds, or crispy fried noodles.
- Spicy – Whisk sriracha sauce or a pinch of dried red pepper flakes into the dressing to turn up the heat.
Storing
To store: It’s best to toss the veggies, chickpeas, and quinoa together and keep it covered in the fridge for 3 to 4 days. Pour the dressing over top right before serving and enjoy!
Looking for more quinoa recipes?
- Instant Pot Salmon and Quinoa
- Quinoa with Spinach and Delicata Squash
- Instant Pot Mediterranean Quinoa
- Instant Pot Quinoa Fried Rice
Asian Quinoa Salad
Ingredients
- 2 cups red cabbage shredded
- 2 cups quinoa
- 2 cups chickpeas
- 1 cup cherry tomatoes whole or halves
- 1 large carrot shredded
- 6 leaves kale thinly slices
Dressing
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tbsp agave
- 1 tbsp sesame seeds
Instructions
- Using a sharp chef’s knife, slice the cabbage as thinly as possible.
- Pile the kale leaves on top of each other and roll it tightly (like a cigar). Slice them as thinly as possible (spaghetti thin)
- Combine all the ingredients in a big bowl and toss.
- Combine the ingredients for the dressing in a separate bowl. Keep the dressing separate until ready to serve.
Notes
- If your quinoa didn’t come pre-rinsed, rinse the grains under cold water in a fine mesh sieve until the water runs clear. This will remove the bitter coating on the outside and help it taste better.
- Place the cooked quinoa in the fridge to help it cool down as quickly as possible. If it’s too warm, the grains will cook and soften the crisp vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
