Quinoa salad with an Asian twist


If you have celebrated CNY according to the tradition, that is by stuffing your face five times a day for two weeks, you might be interested in this healthy salad that I made for a recent barbecue. It is healthy, filling and the taste is pretty decent, too. If you still have mandarins piled up in your kitchen, you can substitute the oranges for those.

quinoa salad 2

Quinoa salad with an Asian twist

1 cup quinoa
2 cups water
vegetarian stock cube
1 cup thinly sliced red cabbage
1 cup shelled and cooked edamame
1 cup diced cucumber
1 cup orange chunks
baby spinach
Thai basil

For the dressing:
1/4 cup soy sauce or tamari sauce
juice of one lime
1 tablespoon sesame oil
1/4 teaspoon grated ginger
Salt, if needed

1. Add water, quinoa, and the stock cube to a saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. In a small bowl, whisk together the ingredients for the dressing.

3. Place the quinoa in a large bowl, pour the dressing over it and stir to combine.

4. Add the cabbage, edamame, cucumber, spinach and Thai basil. Add the oranges on top.

Can be enjoyed cold or at room temperature. The beauty of this salad is that the quinoa can be cooked in advance and kept in the fridge, and assembling the salad is a breeze. If you use tamari, this salad is gluten-free. Enjoy on its own or a side dish for Asian style bbq food.

quinoa salad

One can never have enough of good salad recipes, what is you favourite?

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