Asian Quinoa Salad


An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
45 mins
Total Time:
1 hrs 10 mins
4 servings


  • 2 cups vegetable broth

  • 1 cup quinoa

  • 1 ½ cups thinly sliced purple cabbage

  • 1 cup chopped carrots

  • 1 cup frozen shelled edamame (green soybeans)

  • 4 green onions, thinly sliced


  • 1 ½ tablespoons rice wine vinegar

  • 1 tablespoon vegetable oil

  • 2 teaspoons sriracha sauce

  • 2 teaspoons soy sauce

  • 1 teaspoon minced fresh ginger

  • 1 ½ teaspoons white sugar

  • ½ teaspoon Asian-style mustard


  1. Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.

  2. Mix cabbage, carrots, edamame, and green onions together in a large bowl.

  3. Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts (per serving)

241 Calories
6g Fat
39g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 241
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 585mg 25%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 8g
Vitamin C 15mg 74%
Calcium 63mg 5%
Iron 3mg 15%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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