15 Minute Quinoa Salad with Sesame Ginger Sauce Recipe
A quick and vibrant 15-minute quinoa salad packed with fresh vegetables and a tangy, flavorful sesame ginger dressing. This nutritious dish combines tri-color quinoa, edamame, bell peppers, cabbage, and carrots, all tossed in a zesty sauce with maple syrup, sesame oil, and lime juice for a perfect balance of sweet, sour, and umami flavors. Ideal for a healthy lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (quinoa cooking time, if not pre-cooked)
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 cup shelled and cooked edamame (124g)
- 1 cup diced cucumber (roughly 128g)
- 1 cup sliced bell peppers (100g)
- 4 cups Bob’s Red Mill Organic Tri-Color Quinoa (cooked)
- 1 large shredded carrot or roughly 1 cup (67g)
- 1 ½ cups chopped cabbage (100g)
Dressing Ingredients
- ½ teaspoon ground ginger
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons liquid aminos (or low sodium soy sauce)
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes (optional)
- Juice of two limes
Instructions
- Prepare the Sesame Ginger Dressing: In a deep bowl, whisk together ground ginger, maple syrup, liquid aminos, distilled white vinegar, sesame oil, sesame seeds, red pepper flakes (if using), and fresh lime juice until well combined. Alternatively, you can combine all these ingredients in a jar and shake vigorously to emulsify the dressing. Set aside to allow flavors to meld.
- Assemble the Asian Quinoa Salad: In a large bowl, combine the cooked tri-color quinoa, shelled edamame, diced cucumber, sliced bell peppers, shredded carrot, and chopped cabbage. Drizzle the prepared sesame ginger dressing over the salad ingredients and toss thoroughly to ensure all components are evenly coated with the sauce.
- Serve and Enjoy: Transfer the tossed quinoa salad to serving bowls or plates. This salad can be enjoyed immediately or chilled briefly for a cooler option. Garnish with extra sesame seeds if desired and serve as a healthy, refreshing meal.
Notes
- To save time, use pre-cooked quinoa or cook quinoa in advance and refrigerate.
- Substitute liquid aminos with low sodium soy sauce if needed for a different flavor profile.
- Red pepper flakes are optional and can be adjusted based on your preferred spice level.
- This salad stores well in the refrigerator for up to 2 days, making it great for meal prep.
- For a crunchier texture, add chopped nuts or seeds such as almonds or sunflower seeds.
