Asian Quinoa Salad

The latest and greatest summer salad.


Already made it twice in the past week – It’s that good.

I’m a sucker for colourful salads. They just scream deliciousness. Remember my edamame salad recipe? That one was pretty tasty, but I think this dressing is a little better.

  • 1 C quinoa
  • 1 C quinoa wild rice blend
  • 3 C chicken broth
  • 3/4 C water
  • 1 cucumber, diced
  • 2 carrots, shredded
  • 1 1/2 C frozen corn kernels
  • 1 pkg snap peas, sliced
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp agave nectar
  • 2 tbsp sesame oil
  • 3 tbsp cilantro, chopped
  1. Cook quinoa and rice blend in chicken broth / water. Approx 25 mins
  2. In large bowl, add diced cucumber, shredded carrots, and frozen corn. Set aside
  3. Once quinoa mixture is cooked, mix snap peas into quinoa while still hot to soften snap peas. Cool for 10 mins then pour into bowl with vegetables.
  4. Add vinegar, soy sauce, nectar, sesame oil, and cilantro. Toss everything together then chill salad for at least 1 hr before serving.


So fresh and perfect for summer.

4 Comments Add yours

  1. I’m always looking for more ways to cook with quinoa. Will give this recipe a try!


    1. Janine says:

      Yes, please do try it! If you haven’t already, you should check out “Queen of Quinoa” – she has some great recipes/ creative ways to use quinoa


      1. I haven’t–thanks for letting me know!


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