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Detailed view of quinoa mixed with carrot, cucumber and fresh mint.

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.

Course: Side
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Recipe adapted from the MONASH Blog

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 tablespoon lemon juice
  • 1 ½ tablespoon fish sauce
  • 1 teaspoon sugar
  • 2 teaspoon ginger – grated
  • 2 teaspoon sesame oil
  • fresh chilli – chopped, optional

Instructions

  1. Cook the quinoa following this method for cooking quinoa. Let it cool.

  2. To prepare the dressing, put all the ingredients in a small jar. Close it with a tight-fitting lid and shake well.
  3. When the quinoa is cold, add the chopped vegetables and herbs, then stir to combine.
  4. Add the dressing and mix well. Serve immediately.