Asian Quinoa Salad
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 weekday lunch or a quick weeknight dinner!
Servings: 2 servings
Calories: 448kcal
Ingredients
For the dressing:
- 2 tablespoons avocado or other vegetable oil
- 1 tablespoon honey or agave
- 1 tablespoon rice wine vinegar
- ½ teaspoon tamari or soy sauce
- ½ teaspoon sesame oil
For the salad:
- ⅓ cup quinoa
- ⅔ cup water
- ½ teaspoon kosher or sea salt
- ½ cup shredded red cabbage*
- ½ cup broccoli slaw*
- ½ cup cooked shelled edamame
- ¼ cup chopped red pepper
- ¼ cup julienned carrot
- 2 tablespoons chopped green onion
- 2 tablespoons toasted sliced almonds
- 2 tablespoons ramen noodles uncooked
- salt and pepper to taste
Optional:
- 4 ounces cooked shredded chicken breast
- ½ cup chopped avocado
Instructions
- 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.
- Add the quinoa, cabbage, slaw, edamame, red pepper, carrot and green onions to a large mixing bowl. Mix well.
- Add the dressing to the salad mixture and stir again until everything is well coated. Serve immediately and top with almonds and crumbled ramen.
Notes
- 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.
- If you want more substance to the salad you can add chicken and/or avocado before mixing in the dressing.
Nutrition
Serving: 1salad | Calories: 448kcal