Asian Quinoa Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2 cups red cabbage, shredded
  • 2 cups quinoa
  • 2 cups chickpeas
  • 1 cup cherry tomatoes, whole or halves
  • 1 large carrot, shredded
  • 6 kale leaves, thinly slices
  • ¼ cup coconut aminos
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 tbsp agave
  • 1 tbsp sesame seeds
  1. Using a sharp chef's knife, slice the cabbage as thinly as possible.
  2. Pile the kale leaves on top of each other and roll like a cigar. Slice them as thinly as possible (spaghetti thin)
  3. Combine all the ingredients in a big bowl and mix to combine.
  4. Combine the ingredients for the dressing in a separate bowl. Keep the dressing separate until ready to serve.
1. Cook quinoa according to package instruction
2. You can either use canned chickpeas or cook your own according to package instructions
Recipe by Garden in the Kitchen at