Healthful Spring Recipe: Crunchy Asian-Inspired Quinoa Salad

crunchy asian inspired quinoa salad



  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, diced
  • 1 cup shredded carrots
  • 1/2 cup edamame (frozen, thawed)
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1/4 cup roasted peanuts or almonds, chopped (optional)


  • 1/4 cup soy sauce or tamari (for gluten-free option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let cool.
  2. In a large mixing bowl, combine cooked quinoa, diced bell peppers, cucumber, shredded carrots, edamame, cilantro, and green onions. Toss to combine.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the quinoa salad and toss until everything is evenly coated.
  5. Garnish with chopped peanuts or almonds, if desired, for added crunch and flavor.
  6. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

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