Introduction

This vibrant quinoa salad is a colorful mix of fresh vegetables, crunchy wasabi peas, and a tangy, flavorful dressing. It’s perfect as a light lunch or a side dish that’s both nutritious and satisfying.

A large white bowl filled with a colorful salad showing multiple layers including finely chopped purple cabbage, shredded orange carrots, green peas, edamame beans, and fresh green cilantro leaves scattered on top. The salad has a mix of textures, with crunchy thin vegetables and soft cooked grains or seeds, all mixed together. Two wooden salad spoons are placed inside the bowl, partly resting on the edge. The bowl sits on a light blue cloth over a white marbled surface, with a small round white dish of sesame seeds and a light beige ceramic jug nearby. In the background, there are stacked gray plates and a glass jar holding shiny silver forks, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (tri-colour or other variety)
2 cups water
1 cup cucumber, finely diced
1 medium carrot, peeled and finely shredded
3 cups red cabbage, finely shredded (about 1/4 small or 1/8 large cabbage)
2 green onions, finely sliced
250g (8oz) cherry tomatoes, small ones quartered, large ones cut into 6
1 cup shelled edamame, cooked and cooled
1 red capsicum (bell pepper), finely chopped
1/2 cup coriander (cilantro) leaves, finely chopped
5 tbsp soy sauce (light or all-purpose)
2 tbsp mirin
2 tbsp rice wine vinegar (or substitute cider, sherry, or champagne vinegar)
2 tbsp toasted sesame oil
2 1/2 tbsp canola, vegetable, or grapeseed oil
2 1/2 tbsp Kewpie mayonnaise (or whole-egg mayo such as Hellman’s or S&W)
2 1/2 tsp sugar (white or brown)
2 tsp freshly grated ginger
1 garlic clove, crushed or finely grated
1/3 cup wasabi peas, crushed
1 tbsp toasted sesame seeds

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan). Spread the dry quinoa on a baking tray and toast for 15 minutes, stirring halfway through until it is lightly browned and smells nutty.
Step 2: Transfer the toasted quinoa to a fine mesh sieve and rinse under running water for about 10 seconds. Shake off any excess water thoroughly.
Step 3: Put the quinoa into a medium saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat, then reduce to low and cook for 15 minutes or until the water is fully absorbed. Check by tilting the pot gently.
Step 4: Remove the pot from heat while keeping the lid on and let the quinoa rest for 10 minutes.
Step 5: Remove the lid and fluff the quinoa gently with a fork. Allow it to cool completely before assembling the salad. Spreading it on a tray can speed this up.
Step 6: To make the dressing, combine soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, Kewpie mayonnaise, sugar, grated ginger, and crushed garlic in a jar. Shake well until fully mixed.
Step 7: In a large bowl, combine the cooled quinoa with cucumber, carrot, red cabbage, green onions, cherry tomatoes, edamame, red capsicum, and coriander.
Step 8: Pour the dressing over the salad and toss thoroughly to ensure everything is evenly coated.
Step 9: Transfer the salad to a serving platter or individual bowls. Sprinkle crushed wasabi peas and toasted sesame seeds generously over the top before serving. Enjoy!

Tips & Variations

Try toasting the quinoa first for a richer, nuttier flavor and enhanced texture in the salad.
You can substitute the Kewpie mayonnaise with any good quality whole-egg mayonnaise if preferred.
Use cider, sherry, or champagne vinegar if you don’t have rice wine vinegar on hand.
Add some chopped avocado or toasted nuts for extra creaminess and crunch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The quinoa holds up well, but the dressing may cause some vegetables to soften over time. For best texture, store the dressing separately and add just before serving. Reheat is generally not needed since it’s best enjoyed cold or at room temperature.

How to Serve

Three white bowls filled with a colorful quinoa salad are placed on a white marbled texture. Each bowl contains layers including light beige quinoa, bright green edamame beans, shredded orange carrots, chopped red tomatoes, and bits of purple cabbage. Fresh green herbs and sprinkled white sesame seeds are added on top. A black spoon is in the top right bowl. Near the bowls is a clear green glass with intricate patterns. The setting is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of quinoa for this salad?

Yes, you can use white, red, black, or tri-color quinoa. Toasting it before cooking adds extra flavor regardless of the type.

How do I cook edamame for the salad?

Use shelled edamame that is cooked according to package instructions—usually boiling or steaming for a few minutes—and then cooled before adding to the salad.