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Home Salads - main course

My Favourite Quinoa Salad

By:Nagi
Published:3 Mar '21Updated:11 Oct '22
172 Comments
Recipe v Video v Dozer v

If the thought of a Quinoa Salad doesn’t exactly rock your world, you and I will probably be friends. But being fully aware of the nutritional benefits of quinoa, I decided it was high time to grow up and start getting excited about it. Enter: My Favourite Quinoa Salad!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Side shot of Quinoa Salad in a bowl, ready to be served

Quinoa Salad

I’m not going to lie to you. Put me in front of a salad bar, and you won’t see me pause for a beat in front of any option containing quinoa.

It’s not that I dislike quinoa as such. In fact, when cooked well (psst, toasting it certainly elevates it to loftier heights!), I’ll happily scoff it down plain, just like I do rice.

I think it’s more how it’s heralded so staunchly by “healthy” foodies, who insist it’s a superior alternative to rice and other grains we love that makes me – somewhat childishly! – want to not follow the trend.

Anyway, I finally grew up. So I’m here today with my favourite Quinoa Salad. I have eaten a LOT of quinoa salad in the past year, in a bid to get on board the quinoa train. And this is The One! Call it a “fusion” salad, call it a “mash-up” if you like. Whatever you call it, this Asian-inflected salad has it all going on!

Overhead photo of 3 bowls filled with Quinoa Salad
Close up of wooden spoons scooping up Quinoa Salad

What goes in Quinoa Salad

Here’s what you need for the Quinoa Salad:

Ingredients in My Favourite Quinoa Salad
  • Quinoa – I’ve used tri-colour quinoa here just for added extra interest, you can just use one type if you wish. Tri-colour quinoa is simply a mix of red, black and white quinoas. Both black and red quinoa have slightly more flavour than white quinoa;

  • Vegetables – No newcomers here. Just cabbage, red capsicum/bell pepper, cherry or grape tomatoes, carrot, cucumber and green onions;

  • Edamame – Also known as fresh soy beans. Buy them frozen, either in their pods or already shelled, and just prepare per the packet (usually a 5 minute boil); and

  • Wasabi peas – Our “treat” ingredient! Wasabi peas are dried peas flavoured with wasabi, that make delicious snacks. Regular readers know I always include a “treat” in salads, for textural interest and deliciousness. Whether it’s candied nuts, plain nuts, crispy-fried shallots, croutons to name a few … or crushed wasabi peas, in this case! Seriously don’t skip this. It’s the cherry on top!

    They can usually be found in the Asian section of everyday grocery stores – they’re very popular these days! Sometimes they’re even in the general snack aisle! 😱

Smashed wasabi peas on a tea towel
Crushed wasabi peas. I used a meat mallet. Sometimes I use a mortar and pestle. Use whatever works for you. Just don’t skip the wasabi peas!

Quinoa Salad dressing ingredients

And here’s what you need for the Quinoa Salad dressing:

Ingredients for Quinoa Salad dressing
  • Mayonnaise – Before you get turned off by the inclusion of (a bit!) of mayonnaise in the dressing, hear me out!

    First, there’s only 2 1/2 tbsp.

    Secondly, it takes the place of some oil in this recipe and adds a lovely creamy note without any cream. So if you skip the mayo, you’ll need to substitute with more oil.

    Thirdly, it’s Kewpie mayonnaise. Everybody knows it’s the best mayonnaise around!

  • Rice vinegar – Less sharp than most Western vinegars. Substitute with cider vinegar, sherry vinegar or champagne vinegar;

  • Oil – Any neutral-flavoured oil will do there. Grapeseed is a good option;

  • Mirin – A sweet Japanese cooking wine, we only need a tiny amount to add depth of flavour into the dressing;

  • Soy sauce – Light or all-purpose. Not dark soy, it’s too intense. More on different soy sauces here;

  • Sugar – To balance the flavours;

  • Toasted sesame oil – For that irresistible sesame flavour we all know and love!

  • Fresh garlic and ginger – Don’t skip these! They really add essential fresh punch to the dressing. 🙂

Close up of pouring garlic ginger dressing over Quinoa Salad

How to make this Quinoa Salad

Nothing groundbreaking here!!

1. Shake the dressing

Combine dressing ingredients in a container and shake! I like to use a jar, for maximum emulsification! (And useful storage 😇)

How to make a great dressing for Quinoa Salad

2. Cook the quinoa

Cheffy tip: toast the quinoa in the oven! It’s effortless, but makes it soooo nutty. It’s free flavour, don’t skip it!

How to cook quinoa
  1. Spread quinoa on a tray;

  2. Toast in the oven for 15 minutes at 200°C/390°F. It will smell deliciously nutty when it’s ready!

  3. Rinse briefly in a sieve or strainer. Why? To remove quinoa’s natural coating (called saponin), which can make it taste bitter or soapy. Boxed quinoa is usually pre-rinsed, but it doesn’t hurt to get into the habit of rinsing;

  4. Scrape into a saucepan and add water;

  5. Simmer on low for 15 minutes with the lid on; and

  6. Rest 10 minutes – Once all the liquid has been absorbed, remove from the stove and rest for 10 minutes with the lid on. In this step, the quinoa absorbs residual water and becomes beautifully fluffy. If you skip this step, the quinoa will be watery.

Cool quinoa completely before making the salad.

3. Toss salad!

After all the preparing and chopping up all the vegetables, I always find this part so therapeutic!

How to make My Favourite Quinoa Salad

Nothing tricky here, just throw it all into a (very!) big bowl, pour over dressing then toss enthusiastically. And I’m not just saying “enthusiastically” to be cute. I mean it. To get everything mixed up properly, you need to toss, toss, toss with gusto!

How to serve this Quinoa Salad

This is one of those salads I like to call meal-worthy. It’s got:

  • That interest factor;

  • It’s pretty – should I have called it 🌈Rainbow Quinoa Salad?!

  • It’s filling – and keeps you full. Thanks Mr Quinoa! And;

  • It’s totally more-ish. It’s an overused descriptor but there really is something about this salad that makes it highly addictive.

    Just to illustrate – a response from my neighbour, after I took some over to them:

Being not too heavy and without proteins, it also absolutely has a place as a side salad. But I’ll be impressed if you make this as a side for a quick midweek dinner. Rather, I’m thinking you could take it to book club, or a pot luck, or have it as part of a salad spread for lunch with friends. It’s got the oomph to stand on its own two feet and certainly a step up from a basic garden salad! 🙂 – Nagi x


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

My Favourite Quinoa Salad in a large green bowl, ready to be served

My Favourite Quinoa Salad

Author: Nagi
Prep: 20 minutes mins
Cook: 35 minutes mins
Quinoa resting & cooling: 40 minutes mins
Light mains, Salad meal, Side Salad
Asian-esque
4.99 from 63 votes
Servings10 – 12 as a side
Tap or hover to scale
Print
Recipe video above. Elevate your Quinoa Salad with two simple tricks: Toasting the quinoa in the oven to give it a gorgeous nutty flavour (great cheffy tip!), and use a wickedly good garlic/ginger dressing!
It makes an excellent meal-worthy Asian-style salad, or colourful rainbow salad to take to gatherings. Don't skip the sprinkle of Wasabi Pea dust. It's the cherry on top!
Serves: 10-12 as side, 5 as meal

Ingredients

Quinoa:

  • 1 cup quinoa , tri-colour (or other colour, Note 1)
  • 2 cups water

Salad:

  • 1 cup cucumber , finely diced (Note 2)
  • 1 carrot , medium, peeled and finely shredded (Note 3)
  • 3 cups red cabbage , finely shredded (~1/4 small or 1/8 large cabbage)
  • 2 green onions , finely sliced
  • 250g/ 8oz cherry tomatoes , small ones quartered, large ones cut into 6
  • 1 cup shelled edamame , cooked per packet then cooled (Note 4)
  • 1 red capsicum/bell pepper , finely chopped
  • 1/2 cup coriander/cilantro leaves , finely chopped

Dressing:

  • 5 tbsp soy sauce , light or all-purpose (Note 5)
  • 2 tbsp mirin (Note 6)
  • 2 tbsp rice wine vinegar (sub: cider, sherry or champagne vinegar)
  • 2 tbsp sesame oil , toasted (Note 7)
  • 2 1/2 tbsp canola, vegetable or grapeseed oil
  • 2 1/2 tbsp Kewpie mayonnaise (sub whole-egg mayo such as Hellman's or S&W, Note 8)
  • 2 1/2 tsp sugar (white or brown)
  • 2 tsp ginger , freshly grated
  • 1 garlic clove , crushed using garlic press or finely grated using microplane

Garnishes:

  • 1/3 cup wasabi peas , crushed (Note 9)
  • 1 tbsp sesame seeds , toasted (Note 10)

Instructions

Cook quinoa:

  • Toast for extra flavour: Preheat oven to 200°C/390°F (180° fan) Spread quinoa on a tray. Bake 15 minutes, stirring halfway, until it's lightly browned and smells nutty.
  • Rinse: Transfer to fine mesh sieve or strainer. Rinse under running water for 10 seconds, shake off excess water well.
  • Cook: Scrape into a medium saucepan. Add water, place lid on. Bring to simmer on medium heat, then lower stove to low and simmer for 15 minutes (or until all water is absorbed, tilt pot to check).
  • Rest: Remove from stove (lid still on) and rest for 10 minutes.
  • Fluff & cool: Remove lid, fluff quinoa with a fork and allow to fully cool before using. (Spread on a tray if you want to speed things up).

Salad:

  • Dressing: Place ingredients in a jar and shake well.
  • Toss salad! Place quinoa in a large bowl. Add all salad ingredients. Pour over dressing, toss very well.
  • Garnish: Either transfer to a large serving platter or individual bowls. Sprinkle generously with crushed Wasabi Peas and sesame seeds. Devour!

Recipe Notes:

1. Quinoa – Different coloured quinoa have slightly different flavours. White is the most neutral, red and black have slightly more earthy/nutty flavours. Tri-colour is a mix of all three. Any colour quinoa will work just fine here.
2. Cucumber – If using Lebanese (shorter) cucumbers, there’s no need to peel them but scrape out the watery seeds using a teaspoon (cut in half lengthwise then scrape out). If using the longer ones (English/Telegraph), use around 20cm/8″ and peel the skin (it tends to be a bit tougher) but no need to remove seeds (it’s not as watery).
3. Carrot shredding – I use a shredder tool that creates really thin strands, it cost a pittance from an Asian store. The finer the strands, the better. Fallback: Standard box grater.
4. Edamame – The fresh beans of young soybeans, easily found these days in the freezer section of everyday grocery stores alongside peas! Cook time is the same for with-pod vs podded, around 5 minutes.
5. Soy sauce – Use light or all-purpose soy sauce. Do not use dark soy sauce (too strong) or sweet soy sauce (too sweet). More on different soy sauces here.
6. Mirin – A sweet Japanese cooking wine, it adds depth of flavour and complexity to anything. Substitute 1/2 tsp sugar + 1 tbsp extra rice wine + 1/2 tbsp extra mayonnaise.
7. Sesame oil – Use toasted, which has a more intense sesame flavour (it’s brown in colour). Untoasted oil is yellow and harder to find in Australia.
8. Kewpie mayonnaise – A popular Japanese mayonnaise easily found these days in the Asian section of grocery stores. Famed for the smooth flavour and gentle rice vinegar tang! Sub with any mayo.
Substitute: More oil (same amount as mayo).
9. Wasabi peas – Common these days, find them in the Asian section of any grocery store. Crush so some of it becomes a powder using whatever method works for you, eg. mortar and pestle, or tea towel and meat mallet or rolling pin.
10. Sesame seeds – Toast, stirring regularly, in a small skillet (no oil) until lightly browned and they smell nutty!
11. Storage/make ahead – Being cabbage-based, this salad keeps pretty well the next day! It wilts a bit and becomes a little slaw-like. Toss well and consume at room temperature. If intentionally making ahead, best to keep dressing and garnishes separate.
11. Nutrition per serving, assuming 10 servings as a side dish.

Nutrition Information:

Calories: 177cal (9%)Carbohydrates: 18g (6%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 1g (6%)Trans Fat: 1gCholesterol: 1mgSodium: 495mg (22%)Potassium: 298mg (9%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1540IU (31%)Vitamin C: 30mg (36%)Calcium: 42mg (4%)Iron: 2mg (11%)
Keywords: dressing for quinoa salad, how to cook quinoa, quinoa salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Inspection of new herb and veggie garden underway! He approves. 👌🏻

Dozer checking out new veg garden
Dozer checking out new veg garden
Dozer checking out new veg garden
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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172 Comments

  1. Ann Haverhals says

    March 4, 2021 at 7:24 am

    You had me laugh out loud with your reaction to the pushing of quinoa by the healthy food lobby… I’m just the same. And I’m not prepared (yet) to grow up LOL. So I will happily make this salad (cos it looks and sounds fabulous)… with plain white rice !
    PS Your herb garden looks fantastic, wow !

    Reply
    • Nagi says

      March 4, 2021 at 8:52 am

      It will be fabulous with rice, couscous, burghul.. any grain really!! N x

      Reply
  2. Susan says

    March 4, 2021 at 7:03 am

    Actually, I’m pretty sure quinoa is high protein! Win, win!
    Unfortunately, I can’t keep my Goldens out of my raised beds. Too much of a digging temptation, and it’s been over a year! I hope Dozer is better behaved.

    Reply
    • Nagi says

      March 4, 2021 at 8:53 am

      I hope so too Susan!! No midnight snacking or digging for him! N x

      Reply
  3. Sweety says

    March 4, 2021 at 6:10 am

    Hey what oil can we substitute with grape seed and canola with ?as we don’t get it where I stay .. light olive oil or pomace or veg oil ?

    Reply
    • Nagi says

      March 4, 2021 at 12:09 pm

      Hi Sweety, any neutral flavoured oil will work fine here! N x

      Reply
  4. Hatsumi says

    March 4, 2021 at 4:09 am

    I want to try quinoa, great start with this recipe …
    I look forward to reading about
    Dozer…

    Reply
    • Nagi says

      March 4, 2021 at 8:54 am

      You’ll love this recipe Hatsumi – love to know how you go! N x

      Reply
  5. Glria B. Torres says

    March 4, 2021 at 3:49 am

    I will gladly make your salad, but happily without the Quinoa. Dozer rocks.

    Reply
    • Nagi says

      March 4, 2021 at 8:54 am

      I promise the quinoa won’t ruin it for you! 😂 N x

      Reply
  6. Lynn says

    March 4, 2021 at 2:23 am

    Hi Nagi..I read
    Quinoa
    Fusion,
    healthy
    Inflected.
    and thought.oh no, please, not Nagi?
    Then I read the recipe. Definitely on the to make list. Could definitely be converted.
    Genius Nagi strikes again.

    Reply
    • Nagi says

      March 4, 2021 at 8:55 am

      I’ve got to be healthy sometimes don’t I??! (follow it up with fried chicken just to be safe 😉) N x

      Reply
  7. Veronika says

    March 4, 2021 at 1:27 am

    5 stars
    Hi, Nagi
    Thank you – great recipe! My boys who are not fans of quinoa liked it very much and even asked me to do it again 🙂 I didn’t have red cabbage, but I added broccoli and avocado. It came out excellent!
    Best

    Reply
    • Nagi says

      March 4, 2021 at 8:56 am

      Woah, that’s amazing Veronika!!!! N x

      Reply
  8. Kathryn Wilkinson says

    March 4, 2021 at 1:08 am

    Being a healthy eater doesn’t guarantee a love for quinoa… I really, really don’t like quinoa. If I get my courage up, I will try this recipe–it sounds good, but quinoa…

    P.S. I adore Dozer.

    Reply
    • Nagi says

      March 4, 2021 at 8:56 am

      You’re just not doing it right Kathryn 😂 Just kidding! But seriously, you could use any grain here and it would be fab! N x

      Reply
    • Lisa says

      March 4, 2021 at 3:31 am

      I finally gave myself permission to stop eating it a few years ago. I always taste the saponin. Now I’m a big fan of pearled barley – great texture, filling, versatile. Just not the same amount of protein, sadly.

      Reply
    • Pat C says

      March 4, 2021 at 1:15 am

      You took the words right out of my mouth. I know I’m supposed to like quinoa but …I don’t, really.

      But Nagi has never steered me wrong yet, so I’ll give it a try.

      Reply
  9. Wendy Cladman says

    March 4, 2021 at 12:55 am

    I’m drooling over your garden, so lush and green. Everything is snow covered here.

    Reply
  10. lynne metheny says

    March 4, 2021 at 12:45 am

    Hi Nagi
    Your blog is hands down my fav food bog, both for the recipes(yum!) but also for your personality, and Dozer!! And this quinoa salad looks gorgeous, can’t wait to try it! But sad to say, the ads and pop ups have become increasingly intrusive, to the point that I barely read any more:-(. I know that’s how you make your income, so is there any way I can pay for a subscription and ditch the (really awful, and unstoppable) ads/pop-ups? Please?

    Reply
    • Nagi says

      March 4, 2021 at 6:02 am

      Hi Lynne – I’m so sorry about the problem you’re having. I’m aware that it is an issue on particular browsers and I’ve been harassing my ad network consistently to get Google to fix it. Yes, it’s actually a Google related issue 🙁 I really am trying! It’s upsetting me too. I’m so sorry again Lynne. N xx

      Reply
  11. Sarah Owen says

    March 4, 2021 at 12:33 am

    Aaaaargggh!,!!!
    Like you, anything healthy I question!!!! 😳🙄
    In place of edamame, not a fan, what could I use???
    Herb garden looks awesome!!! I’m jealous!!!
    Ps.
    put some holes in that fence for The Doze to see thru!!!

    Reply
    • Nagi says

      March 4, 2021 at 8:58 am

      Hi Sarah, they aren’t going to make or break the salad, you could leave them out or sub in some chickpeas, regular peas, beans, even some sunflower seeds for texture would work!

      Reply
    • Kathryn Wilkinson says

      March 4, 2021 at 1:06 am

      Perhaps chickpeas? I know… kind of tired, but tried and true.

      Reply
  12. Arpita says

    March 3, 2021 at 11:20 pm

    This salad looks absolutely delicious..

    Reply
    • Nagi says

      March 4, 2021 at 8:58 am

      Thanks so much Arpita! N x

      Reply
  13. Shashi says

    March 3, 2021 at 10:35 pm

    I, for one, love quinoa and your quinoa salad is simply gorgeous, Naji! I simply love the colors and textures of all the veggies blending with the quinoa. I must admit, I’ve not ever had a dressing to go with my quinoa salads so looking forward to trying this soon.

    Reply
    • Nagi says

      March 4, 2021 at 8:58 am

      I’d love to know what you think once you try it Shashi! N x

      Reply
  14. Shashi says

    March 3, 2021 at 10:34 pm

    I, for one, love quinoa and your quinoa salad is simply gorgeous, Naji! I simply love the colors and textures of all the veggies blending with the quinoa. I must admit, I’ve not ever had a dressing to go with my quinoa salads so looking forward to trying this soon!

    Reply
  15. Lillian Whymark says

    March 3, 2021 at 7:48 pm

    I have a bottle of Japanese Style Soy Sauce
    What category would this be ??

    Reply
    • Nagi says

      March 4, 2021 at 8:59 am

      Hi Lillian, I’m unsure what you mean exactly by category?? N x

      Reply
  16. carri says

    March 3, 2021 at 6:33 pm

    Yay, a Quinoa Salad is definitely something I get excited about and as for the addition of wasabi peas, what a fabulous idea, love it. Really appreciate your modern Australian recipes.

    Reply
    • Nagi says

      March 4, 2021 at 8:59 am

      Yes it’s soooooo good Carri!! N x

      Reply
  17. Zoe C says

    March 3, 2021 at 6:26 pm

    5 stars
    Like the sound of tasted quinoa, can’t wait to get a new bag of quinoa to try this recipe. BTW, Dozer’s approval of new herb garden is very Asian – pressing his two front paws into the soft earth, love it!

    Reply
    • Nagi says

      March 4, 2021 at 10:10 am

      It’s a great salad Zoe – I hope you try it!! N x

      Reply
  18. Caroline says

    March 3, 2021 at 6:20 pm

    Just made this fabulous salad! So tasty! I love the dressing and the coriander! Thanks again Nagi!

    Reply
    • Nagi says

      March 4, 2021 at 10:11 am

      Wahooo!!! I’m so glad you love it Caroline! N x

      Reply
  19. Caryn says

    March 3, 2021 at 6:09 pm

    I can’t wait to make your favorite quinoa salad recipe! It looks Delicious! I’m always looking for meatless lunch options. Thank you! P.S. I’m happy to see that Dozer is feeling better! ❤️🐶💞

    Reply
    • Nagi says

      March 4, 2021 at 10:11 am

      Oh this is perfect then Caryn! N x

      Reply
  20. Margarita says

    March 3, 2021 at 5:51 pm

    When recipe calls for fish broth can I sub with dashi instead?

    Also do you or your mum have a recipe for rice porridge…. a quick one using left over rice?
    Thank you..

    Reply
    • Nagi says

      March 4, 2021 at 10:12 am

      Hi Margarita, there’s no fish broth in this recipe! Although if your asking on a general basis – it would really depend on the recipe to be honest! N x

      Reply
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