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Asian Quinoa Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Servings: 8 servings
Author: Silvia Ribas


  • 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


  • 1/4 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp agave
  • 1 tbsp sesame seeds


  • Using a sharp chef's knife, slice the cabbage as thinly as possible.
  • Pile the kale leaves on top of each other and roll like a cigar. Slice them as thinly as possible (spaghetti thin)
  • Combine all the ingredients in a big bowl and mix to combine.
  • 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