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This sesame lime quinoa salad is packed with protein and can be made ahead of time, making it a perfect side dish or lunch option.
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Asian Quinoa Salad

A vegetarian quinoa salad packed with protein, vegetables and tossed in a sesame lime sauce.
Course Dinner, Lunch, Side Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 360kcal
Author Sara Welch

Ingredients

  • 1 cup uncooked Sun Harvest quinoa
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup shredded purple cabbage
  • 2 cups baby spinach
  • 1/2 cup shredded carrots
  • 1/2 cup chopped red and/or yellow bell peppers
  • 1/2 cup shelled edamame
  • 1/4 cup finely chopped cilantro
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons sesame seeds
  • 1/2 cup cashews
  • salt to taste
  • For the dressing:
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons sugar

Instructions

  • Cook the quinoa according to package instructions. When cooked, stir in 1 teaspoon of salt and cool for 10 minutes. Place the quinoa in a large bowl and add all the vegetables, herbs, sesame seeds and cashews.
  • In a small bowl whisk together the dressing ingredients. Pour the dressing over the quinoa mixture and toss to coat evenly. Add salt to taste if desired and serve.

Notes

Make Ahead: The dressing can be made 2 days in advance, the entire salad can be made a day in advance.

Nutrition

Calories: 360kcal | Carbohydrates: 42g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Sodium: 536mg | Potassium: 709mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4915IU | Vitamin C: 39.6mg | Calcium: 107mg | Iron: 5mg