Asian Quinoa Salad


A delicious Asian twist on quinoa salad. A perfect side to grilled salmon or chicken prepared with an Asian/Teriyaki glaze. We had this along side the Hoisin-Honey and Lime Salmon and it was terrific! Recipe serves 4 as a side, double if needed.


  • 1/2 cup of quinoa
  • 1 cup of chicken or vegetable broth (or water)
  • 1/4 cup yellow onion, diced small
  • 1/4 cup red pepper, diced small
  • 1/4 cup yellow pepper, diced small
  • 1/2 tsp minced garlic
  • 1 tsp sesame oil
  • 1 cup of broccoli or carrot slaw (note: I used PC brand Carrot Slaw which is a blend of carrot, broccoli stalks and red cabbage, they were out of Broccoli Slaw, which is exactly the same blend except more broccoli than carrot)
  • 1/2 cup of asparagus cut into small pieces (about 1/2″ in length)
  • 2 green onions, finely sliced (approx. 1/4 cup)
  • 1 tbsp sesame seeds
  • 1 tbsp chopped peanuts
  • 1/4  cup chopped cilantro
  • For the dressing: 1 tbsp freshly squeeze lime juice, 1 tbsp seasoned rice wine vinegar, and 1 tsp sesame oil


  1. Prepare quinoa with broth or water according to package instructions.
  2. While the quinoa is cooking, In a medium saute pan add 1 tsp of sesame oil and heat to medium high.
  3. Add the red and yellow peppers, onion, and garlic and saute for about 2-3 minutes until beginning to soften. Add the asparagus and continue to cook for another 2 minutes. Finally add in the slaw and soften slightly for 2 minutes with the veggies. Remove from heat and set aside until quinoa is cooked.
  4. Prepare dressing by combining lime juice, seasoned rice wine vinegar and sesame oil, and whisking together with a fork.
  5. To prepare the salad toss the quinoa with the veggies, green onions, sesame seeds, peanuts, cilantro, and the dressing and combine well to coat.
  6. Serve warm or at room temperature.

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