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Asian quinoa salad with edamame, cabbage and red pepper in a dark blue bowl

Asian Quinoa Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Cuisine: Asian


This quick & easy recipe combines the protein power of quinoa with some tangy Asian flavors for a great vegetarian salad.  Add some chicken and you’ve got an even more protein-packed meal!  Add this to your weekly meal prep list for an easy packable lunch or a quick & healthy weeknight dinner!



For the dressing:

  • 2 tablespoons avocado or other vegetable oil
  • 1 tablespoon honey or agave
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon tamari or soy sauce
  • 1/2 teaspoon sesame oil

For the salad:

  • 1/3 cup quinoa
  • 2/3 cup water
  • 1/2 teaspoon kosher or sea salt
  • 1/2 cup shredded red cabbage*
  • 1/2 cup broccoli slaw*
  • 1/2 cup cooked, shelled edamame
  • 1/4 cup chopped red pepper
  • 1/4 cup julienned carrot
  • 2 tablespoons chopped green onion
  • 2 tablespoons toasted, sliced almonds
  • 2 tablespoons ramen noodles, uncooked
  • salt and pepper to taste


  • 4 ounces cooked, shredded chicken breast
  • 1/2 cup chopped avocado


  1. To make the dressing add the oils, honey, vinegar, and tamari to a small bowl.  Mix with a fork or small whisk until well combined.
  2. Add the quinoa, cabbage, slaw, edamame, red pepper, carrot and green onions to a large mixing bowl.  Mix well.
  3. Add the dressing to the salad mixture and stir again until everything is well coated.  Serve immediately and top with almonds and crumbled ramen.


  1. Broccoli slaw is available at many grocery stores, including most Trader Joe’s but if you can’t find it you can substitute a cabbage-based salad mix for the slaw and red cabbage.
  2. If you want more substance to the salad you can add chicken and/or avocado before mixing in the dressing.


  • Serving Size: 1 salad
  • Calories: 448

Keywords: easy salads, quinoa recipes