This 15-minute quinoa salad is a light vegan meal packed with texture and flavour. You’ll want to eat the sesame ginger sauce with a spoon!
While you can enjoy this quinoa salad anytime of year, it’s especially perfect for those steamy summer days when the last thing you want is a piping hot dinner. A cold, crunchy salad is exactly what I crave on a 90 degree day, but I also want it to have enough substance to keep me satisfied.
Well, this 15-minute quinoa salad has the crunch, the coldness, and the flavour, and it also has fibre and protein for a filling meal. And, as you might have guessed from the name, it’s an absolute cinch to put together.
If you love my Cashew Thai Quinoa Salad , then you’re going to love this salad, too. There’s a lot of overlap between the two recipes, but I wanted to switch some things up: a lighter sauce, more protein, and it’s super meal preppable (so no lettuce or kale that can wilt).
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Shelled and cooked edamame
- Cucumber
- Bell peppers – Use any colour you prefer, or a few different colours.
- Tri-colour quinoa – Here’s how to cook quinoa .
- Carrot
- Cabbage – Save yourself some prep time by buying pre-shredded cabbage at the grocery store.
For the sesame ginger dressing:
- Ground ginger
- Maple syrup
- Liquid aminos – You can substitute low-sodium soy sauce if you prefer.
- Distilled white vinegar
- Sesame oil
- Sesame seeds – White, black, or a combination of both!
- Red pepper flakes – These are optional, but they’ll add a spicy kick to your quinoa salad!
- Fresh lime juice
What Is the Difference Between White and Tricolour Quinoa?
Aside from the colour difference, white quinoa cooks up softer and fluffier than other varieties of quinoa, which means that with tricolour quinoa, you get varying colours and textures. It adds a little interest to your quinoa salad!
You can use white quinoa in this recipe if you’d like, but I highly recommend using tricolour quinoa if you can find it.
How to Make 15-Minute Quinoa Salad
Once you’ve cooked the quinoa, this recipe is simply a matter of assembly!
Make the dressing. Whisk all of the dressing ingredients in a bowl or place them in a jar and give it a good shake.
Combine the salad ingredients . Place all of the salad ingredients in a large mixing bowl and gently toss to mix everything together.
Finish . Pour the dressing over the quinoa salad and toss to coat. Serve immediately or cover and refrigerate.
Tips for Success
Here are some hints and tips to help you make sure your quinoa salad turns out perfect!
- Don’t use soggy quinoa! If your quinoa is wet, it will water down the dressing, diluting all that flavour. You don’t want that! Cook the quinoa until the water evaporates or, if needed, pour the cooked quinoa into a fine mesh sieve and let any excess liquid drain off.
- Seed the cucumbers, if needed . English and Persian cucumbers are a great choice for this recipe, but if you’re using garden cucumbers, scoop out the seeds first. This will keep them from introducing too much liquid to your salad.
- Serving suggestions . You can serve this salad in butter lettuce leaves to make tasty lettuce wraps or stuff it into bell peppers for a colourful presentation.
How to Store
This is one of those glorious salads that tastes even better after a few days in the fridge! It will keep for up to 5 days in an airtight container.
Can This Recipe Be Frozen?
I don’t recommend freezing this recipe, as it will soften all those crispy, crunchy veggies and ruin the texture of your salad. If you’re looking for a quinoa recipe to freeze, try Vegan Fried Rice with Quinoa or Crispy Quinoa Patties .
Ingredients
Quinoa Salad
- 1 cup shelled and cooked edamame , 124g
- 1 cup diced cucumber , roughly 128g
- 1 cup sliced bell peppers , 100g
- 4 cups Bob’s Red Mill Organic Tri-Color Quinoa , cooked*
- 1 large shredded carrot or roughly 1 cup , 67g/1 cup
- 1 ½ cups chopped cabbage , 100g
Sesame Ginger Dressing
- ½ teaspoon ground ginger
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons liquid aminos , or low sodium soy sauce
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes , optional
- Juice of two limes
Instructions
Sesame Ginger Dressing
- Whisk all the ingredients together in a deep bowl until combined or shake together in a jar. Set aside until ready to use.
Asian Quinoa Salad
- Add all the ingredients together in a bowl. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy!
Notes
This 15-minute quinoa salad is a light vegan meal packed with texture and flavour. You’ll want to eat the sesame ginger sauce with a spoon!
While you can enjoy this quinoa salad anytime of year, it’s especially perfect for those steamy summer days when the last thing you want is a piping hot dinner. A cold, crunchy salad is exactly what I crave on a 90 degree day, but I also want it to have enough substance to keep me satisfied.
Well, this 15-minute quinoa salad has the crunch, the coldness, and the flavour, and it also has fibre and protein for a filling meal. And, as you might have guessed from the name, it’s an absolute cinch to put together.
If you love my Cashew Thai Quinoa Salad , then you’re going to love this salad, too. There’s a lot of overlap between the two recipes, but I wanted to switch some things up: a lighter sauce, more protein, and it’s super meal preppable (so no lettuce or kale that can wilt).
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Shelled and cooked edamame
- Cucumber
- Bell peppers – Use any colour you prefer, or a few different colours.
- Tri-colour quinoa – Here’s how to cook quinoa .
- Carrot
- Cabbage – Save yourself some prep time by buying pre-shredded cabbage at the grocery store.
For the sesame ginger dressing:
- Ground ginger
- Maple syrup
- Liquid aminos – You can substitute low-sodium soy sauce if you prefer.
- Distilled white vinegar
- Sesame oil
- Sesame seeds – White, black, or a combination of both!
- Red pepper flakes – These are optional, but they’ll add a spicy kick to your quinoa salad!
- Fresh lime juice
What Is the Difference Between White and Tricolour Quinoa?
Aside from the colour difference, white quinoa cooks up softer and fluffier than other varieties of quinoa, which means that with tricolour quinoa, you get varying colours and textures. It adds a little interest to your quinoa salad!
You can use white quinoa in this recipe if you’d like, but I highly recommend using tricolour quinoa if you can find it.
How to Make 15-Minute Quinoa Salad
Once you’ve cooked the quinoa, this recipe is simply a matter of assembly!
Make the dressing. Whisk all of the dressing ingredients in a bowl or place them in a jar and give it a good shake.
Combine the salad ingredients . Place all of the salad ingredients in a large mixing bowl and gently toss to mix everything together.
Finish . Pour the dressing over the quinoa salad and toss to coat. Serve immediately or cover and refrigerate.
Tips for Success
Here are some hints and tips to help you make sure your quinoa salad turns out perfect!
- Don’t use soggy quinoa! If your quinoa is wet, it will water down the dressing, diluting all that flavour. You don’t want that! Cook the quinoa until the water evaporates or, if needed, pour the cooked quinoa into a fine mesh sieve and let any excess liquid drain off.
- Seed the cucumbers, if needed . English and Persian cucumbers are a great choice for this recipe, but if you’re using garden cucumbers, scoop out the seeds first. This will keep them from introducing too much liquid to your salad.
- Serving suggestions . You can serve this salad in butter lettuce leaves to make tasty lettuce wraps or stuff it into bell peppers for a colourful presentation.
How to Store
This is one of those glorious salads that tastes even better after a few days in the fridge! It will keep for up to 5 days in an airtight container.
Can This Recipe Be Frozen?
I don’t recommend freezing this recipe, as it will soften all those crispy, crunchy veggies and ruin the texture of your salad. If you’re looking for a quinoa recipe to freeze, try Vegan Fried Rice with Quinoa or Crispy Quinoa Patties .
Ingredients
Quinoa Salad
- 1 cup shelled and cooked edamame , 124g
- 1 cup diced cucumber , roughly 128g
- 1 cup sliced bell peppers , 100g
- 4 cups Bob’s Red Mill Organic Tri-Color Quinoa , cooked*
- 1 large shredded carrot or roughly 1 cup , 67g/1 cup
- 1 ½ cups chopped cabbage , 100g
Sesame Ginger Dressing
- ½ teaspoon ground ginger
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons liquid aminos , or low sodium soy sauce
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes , optional
- Juice of two limes
Instructions
Sesame Ginger Dressing
- Whisk all the ingredients together in a deep bowl until combined or shake together in a jar. Set aside until ready to use.
Asian Quinoa Salad
- Add all the ingredients together in a bowl. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy!
Notes
15 Minute Quinoa Salad with Sesame Ginger Sauce
Ingredients
Quinoa Salad
- 1 cup shelled and cooked edamame 124g
- 1 cup diced cucumber roughly 128g
- 1 cup sliced bell peppers 100g
- 4 cups Bob’s Red Mill Organic Tri-Color Quinoa cooked*
- 1 large shredded carrot or roughly 1 cup 67g/1 cup
- 1 ½ cups chopped cabbage 100g
Sesame Ginger Dressing
- ½ teaspoon ground ginger
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons liquid aminos or low sodium soy sauce
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes optional
- Juice of two limes
Instructions
Sesame Ginger Dressing
- Whisk all the ingredients together in a deep bowl until combined or shake together in a jar. Set aside until ready to use.
Asian Quinoa Salad
- Add all the ingredients together in a bowl. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy!
Notes
Nutrition
15 Minute Quinoa Salad with Sesame Ginger Sauce https://jessicainthekitchen.com/15-minute-asian-quinoa-salad/ May 25, 2022
Fried rice with quinoa is a vegan twist on the takeout classic! We use tofu scramble to replace the egg for a protein-packed plant-based meal. Great texture and packed with flavor!
It’s easy to make fried rice vegan by omitting the egg, but you have to admit, it’s not quite the same. So when I was developing this quinoa fried rice, I decided to add tofu scramble for that element of egginess!
I’ve gone around the world and back with vegan scrambled egg replacements and tofu scramble is still my favourite. The colour is spot on and I love not only the flavour that it adds, but also the protein. I’m not going to say it’s IDENTICAL to eggs, but in a dish like quinoa fried rice, it’s very close.
You’ll be pleasantly surprised by how much this recipe tastes like regular fried rice. Just like the traditional version, using day-old cooked quinoa is crucial to the flavour and texture of the finished dish.
Feel free to put your own spin on this quinoa fried rice recipe and make it your own! Add some vegan chicken, extra veggies, pineapple—anything you like in takeout fried rice will work here too.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Tofu scramble
- Coconut oil
- Quinoa – Here’s how to cook quinoa . Make it at least one day ahead of time.
- Carrot
- Garlic
- Frozen peas – Not a fan of peas? You can swap in edamame!
- Liquid aminos – Or use low-sodium soy sauce.
- Rice wine
- Green onions
How to Make Quinoa Fried Rice
Fried rice with quinoa comes together in a few minutes, making it perfect for a weeknight dinner!
Fry the quinoa . Set a large skillet over medium-high heat. Melt a teaspoon of coconut oil in the pan, then add the quinoa. Cook, stirring constantly, until the quinoa is beginning to get brown and crispy.
Add the veggies and liquids . Reduce the heat to medium. Stir in the carrots, garlic, peas, liquid aminos, and rice wine. Cook for about 8 minutes, or until the carrots are tender.
Finish . Stir in the tofu scramble and green onions, then remove from heat. Serve immediately.
Tips for Success
Here are some pointers for perfect quinoa fried rice.
- Cut down on prep time . If your grocery store has a salad bar, you can buy the carrots, peas, and green onions from there and save some time.
- Make sure the quinoa isn’t soggy . If your quinoa is wet, you’ll end up with mushy quinoa fried rice. It should be dry, light, and fluffy.
- Deglaze the pan . If the quinoa is sticking to the pan after frying it, when you add the liquids, you can deglaze the pan and scrape off the burnt-on bits at the bottom of the skillet. This will add lots of flavor to your quinoa fried rice!
Serving Suggestions
Serve quinoa fried rice alongside other Asian-inspired favourites like:
- General Tso Tofu
- Sticky Sesame Cauliflower Wings
- Air Fryer Orange Tofu
- Vegan Potstickers (Chinese Dumplings)
How to Store and Reheat Leftovers
Fried rice with quinoa is great for meal prep! Store it in airtight containers in the fridge for up to 5 days. You can warm up the quinoa in the microwave or in a skillet with a splash of oil.
Can This Recipe Be Frozen?
Yes, you can freeze quinoa fried rice for up to 3 months in an airtight container or freezer bag. Reheat it from frozen or let it thaw in the refrigerator first.
Ingredients
- 1 cup tofu scramble
- 2 teaspoons coconut oil
- 3 cups cooked quinoa , made one day ahead of time
- 1 large carrot , shredded
- 4 cloves garlic , minced
- 1/2 cup frozen peas
- 3 tablespoon liquid aminos
- 2 tablespoons rice wine
- 2 tablespoons green onions , plus more for garnish
Instructions
- In a pan over medium high heat, add one teaspoon coconut oil and add the cooked quinoa. Stir quinoa while sizzling until it begins to brown a bit, after a few minutes.
- Reduce heat to medium and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
- Add in the tofu scramble and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
- Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!
