Asian Quinoa Salad

Peter Pan, where are you when I need you?

I’m over the whole grown-up thing today. You know those weeks where you have to do the not-so-fun adult tasks like standing in line at the DMV? Yeah, it’s been one of those. And clearly, I’m still struggling with the fact that I missed my chance to move to Neverland.

I mean, it has felt like a Friday since Monday! I am so ready for the weekend and some warm weather. Colorado has really been messing around with this whole let’s-make-it-feel-like-winter-again phase. But now it’s May and the sun is out – and it’s time to fire up the BBQ! This Asian Quinoa Salad recipe is the perfect complement to these grilled Chicken Teriyaki Kabobs.

The Asian Quinoa Salad is light and fresh, with a slight kick to it. It’s a great dinner side dish, and the leftovers are even better the next day! I was so excited to be able to bring this to work for lunch. The vegetable add-ins are totally up to you. Carrots, bell peppers and edamame are my go-to, but I’ve thrown in broccoli slaw or sugar snap peas too.

Asian Quinoa Salad

Asian Quinoa Salad

Serves four

Adapted from Two Peas & Their Pod


  • 1 cup quinoa
  • 2 cups chicken or vegetable broth (I think this gives it more flavor than water!)
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup carrots, chopped

For the dressing:

  • 1/4 cup lite soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper, to taste


Add quinoa and broth to a medium saucepan and bring to a boil over medium heat. Let it boil for a minute or two, then reduce the heat to a simmer for about 15 minutes, or until all liquid is absorbed. Then, turn off the heat, season with salt and pepper, and let it sit for a few minutes.

While the quinoa is cooking, chop the vegetables and make the sauce.

The sauce is super easy – just whisk everything together in a small bowl, adding more seasoning to taste. It seems a little oily at first, but covers the salad well.

Once the quinoa is done, pour the chopped veggies and sauce into the pan and stir to combine. Serve immediately!



One thought on “Asian Quinoa Salad

  1. Pingback: Turkey Meatballs + A Weekly Menu | PB & Pinot

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