Asian Quinoa Salad is a fresh and flavourful way to turn cooked quinoa into a vibrant bowl with citrus brightness and a gentle savoury umami richness.
Quinoa is a wonderful alternative to other grains such as rice or couscous, and it has such a pleasant flavour. It has a lightly toasted, gently nutty taste and a soft yet distinct texture, which makes it ideal for absorbing savoury dressings.
This simple and quick Asian inspired quinoa salad is nutritious and suitable for both lunch and dinner. The combination of lemon, sesame oil, ginger, and fish sauce brings brightness from the citrus and warmth from the ginger. The fish sauce adds a gentle savoury depth with subtle umami richness that rounds everything out.
It works very well as a lunchbox option. You can add your choice of protein, such as grilled chicken or a poached egg, to create a balanced meal. The recipe is naturally gluten-free and low FODMAP and works well for people who manage digestive concerns.
Why We Love This Asian Salad
- Tastes just as good the next day, which makes leftovers something to look forward to.
- Works well as a quick lunch on its own, and it also fits naturally next to grilled chicken or fish.
- Comes together in one bowl, which means less mess on the counter and fewer things to wash later.
Key Ingredients for Asian Quinoa Salad
Quinoa
Quinoa gives the salad a light, slightly nutty taste and a soft yet distinct texture that contrasts well with the crisp vegetables. White quinoa has a milder flavour, while red or tricolour quinoa adds a firmer bite and more visual contrast.
Fresh Mint and Coriander
Fresh mint brings a cool lift. Coriander adds a citrus-like herbal note that works well with lemon and fish sauce. Flat-leaf parsley can replace coriander for a softer herbal finish.
Fish Sauce
Adds savoury saltiness and natural umami. A good-quality fish sauce gives depth and richness to the citrus, ginger, and sesame dressing.
Sesame Oil
Toasted sesame oil adds warmth and a gentle roasted aroma that lingers on the palate. Add it sparingly, as its flavour is concentrated.
Find the complete list with measurements in the recipe card below.
How to Make Asian Quinoa Salad
Step 1: Cook the quinoa following this method for cooking quinoa. Let it cool.
Step 2: To prepare the dressing, put all the ingredients in a small jar. Close it with a tight-fitting lid and shake well.
Step 3: When the quinoa is cold, add the chopped vegetables and herbs, then stir to combine.
Step 4: Add the dressing and mix well. Serve immediately.
Frequently Asked Questions
Yes. White quinoa has the softest texture and mildest flavour, but red or tricolour quinoa works well if you prefer a firmer bite and more visual contrast.
Tamari or light soy sauce can replace fish sauce in the same quantity. The flavour will be slightly less complex but still savoury and balanced.
Yes. Grilled chicken, prawns, tofu, or a poached egg all work well and pair naturally with the ginger and sesame flavours.
Thinly sliced snow peas, extra grated carrots, finely diced red pepper, bean sprouts, and finely sliced spring onion or green onion work well. Add them in similar amounts to the existing veggies to keep the texture balanced.
Extra Help from the Kitchen
Dry the Vegetables Well – After washing the cucumbers and herbs, pat them dry thoroughly before chopping. Excess surface moisture can dilute the dressing and make the salad watery after a few hours.
Season in Layers – Taste the quinoa on its own before mixing. If it tastes flat, add a small pinch of salt while it is still plain so the final dressing doesn’t have to carry all the seasoning.
Let the Ginger Sit in Lemon Juice – Mixing the grated ginger with the lemon juice for a few minutes before adding the other dressing ingredients softens its sharpness and blends the flavours more smoothly.
Drain Quinoa if Needed – If any water remains after cooking, tip the quinoa into a fine sieve and let it drain briefly. Excess moisture can make the salad heavy once dressed.
Use a Wide Bowl for Mixing – Toss the salad in a wide bowl rather than a deep one so the dressing distributes evenly without compressing the quinoa.
Variations and Twists
Add Edamame and Red Cabbage for More Colour – Fold in ½–1 cup cooked edamame and 1 cup finely shredded red cabbage after mixing the quinoa and vegetables. The edamame adds extra protein and bite, while the cabbage keeps its crunch once dressed.
Swap in a Ginger-Miso Dressing – Replace the lemon and fish sauce dressing with 1 tablespoon white miso paste, 1 tablespoon lime juice, 1 teaspoon grated ginger, 2 teaspoons sesame oil, and 1–2 tablespoons water to loosen. Shake until smooth and toss through the cooled salad.
Add Snow Peas and Mandarin Segments – Stir in 1 cup thinly sliced blanched snow peas and ½ cup drained mandarin segments just before serving. The snow peas add snap, while the citrus brings gentle sweetness against the savoury dressing.
Include Bell Peppers and Sesame Seeds – Add ½ cup finely diced yellow or orange bell pepper along with the red capsicum for extra sweetness and colour. Finish with 1 tablespoon toasted sesame seeds for added texture.
Use Rice Wine Vinegar in the Dressing – Add 1–2 tablespoons rice wine vinegar alongside the lemon juice in the dressing. It softens the sharpness of the lemon and adds a slightly rounder acidity.
Storage and Shelf Life
Store the Asian Quinoa Salad in an airtight container in the refrigerator for up to 4 days. Keep it well sealed so the herbs stay fresh and the grains don’t dry out.
Keep it at room temperature for no longer than 2 hours, as the dressing and fresh vegetables spoil quickly. Don’t freeze the assembled salad, since cucumbers and herbs lose texture once thawed.
Plain cooked quinoa can be frozen separately in airtight freezer-safe containers for up to 6 months. Thaw overnight in the fridge and bring to room temperature before using.
Grain and Vegetable Salad Favourites
Asian Quinoa Salad Recipe
Asian Quinoa Salad is a fresh and flavourful way to turn cooked quinoa into a vibrant bowl with citrus brightness and a gentle savoury umami richness.
Ingredients
Salad
- 195 g – 1 cup quinoa – cooked in 1 ¾ cups water
- 225 g – 1 ½ cups red capsicum – diced
- 245 g – 1 ½ cups Lebanese cucumbers – diced
- 180 g – 1 ½ cups carrots – grated
- ½ cup fresh mint – chopped
- ½ cup fresh coriander – chopped
Dressing
- 4 tbsp lemon juice
- 1 ½ tbsp fish sauce
- 1 tsp sugar
- 2 tsp ginger – grated
- 2 tsp sesame oil
- fresh chilli – chopped, optional
Instructions
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Cook the quinoa following this method for cooking quinoa. Let it cool.
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To prepare the dressing, put all the ingredients in a small jar. Close it with a tight-fitting lid and shake well.
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When the quinoa is cold, add the chopped vegetables and herbs, then stir to combine.
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Add the dressing and mix well. Serve immediately.
I love quinoa salads, but I have never made one with an Asian twist before! I am really looking forward to trying your recipe.