So I realized recently that I have more than a dozen quinoa salad recipes here on Family Food on the Table already. I guess because quinoa really needs something added to it to make it taste good. It’s not like rice where it’s fine on its own with just some salt and pepper and maybe butter. I feel like it needs some dressing up. And so apparently that’s what I do. This kale quinoa salad, based on a local restaurant side dish, is one of my light and simple favorites, while this Mediterranean quinoa salad is loaded up and so delicious. In the summertime, I make this blueberry basil quinoa salad that has a honey lime vinaigrette. And also this summer quinoa salad with arugula and berries. I could go on and on. But today, we’re making this Asian quinoa crunch salad and holy moly, it’s going to knock your socks off.
It is absolutely LOADED with fresh veggies - bell peppers, snow peas and matchstick carrots - and tons of fluffy quinoa. It’s also got some mandarin orange segments for a little pop of sweetness and juiciness and then some crunchy cashews get folded in for some nutty, salty goodness. The whole thing is finished off with my homemade soy ginger dressing, which is super easy to shake up in just minutes and is absolutely addictive. The crunch factor in this salad is serious, you guys. And all those flavors just explode with every bite. You’ll be going back for forkful after forkful. It’s kinda hard to STOP eating it! OK, let’s get to cooking so you can enjoy this salad, too.
Now, I’ve got some notes and substitutions coming up below on how to make this Asian quinoa salad. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Asian quinoa salad:
Quinoa: The quinoa for this recipe will be cooked and then needs to cool completely, so please plan accordingly. You can make it in advance if needed and store it in a container in the refrigerator until you’re ready to assemble the salad. Bell pepper: I went with a yellow bell pepper for the color, but any sweet bell pepper would work here. Mandarin oranges: You can use jarred or canned mandarin oranges or use fresh mandarin oranges or clementines for this salad. Cashews: I love their flavor with this salad, but you could also swap in peanuts if you prefer for the nut. Dressing: My homemade soy ginger dressing is super easy to make and is included in the recipe card below. However, you could use your favorite store-bought Asian style dressing if you’d like. Soy sauce: I prefer low-sodium soy sauce, but regular would be fine too if that’s what you have on hand. Feel free to substitute tamari to make this recipe gluten-free if needed.
One other thing to mention is that the cashews will get soft if they sit in the salad for more than a few hours. So if you want to make this in advance, hold off on adding those until it’s time to serve it up. And I’d recommend waiting to add the dressing to the salad until you’re ready to serve, too. The dressing, on its own, will keep in a jar or bowl in the refrigerator for up to 10 days, so you can definitely prep that ahead, too. As for leftovers, this salad will store well for 3-4 days. However, as mentioned, the cashews will get soft. The veggies stay crunchy though! In terms of rounding out your meal, this salad would make a great addition to some grilled chicken or fish. Or some crispy tofu for a vegetarian main. The main dish can be fairly simple since this salad is bringing ALL the flavor and color and crunch. I hope you give this a try soon. Enjoy! XO, Kathryn
Quinoa: The quinoa for this recipe will be cooked and then needs to cool completely, so please plan accordingly. You can make it in advance if needed and store it in the refrigerator until you’re ready to assemble the salad. Bell pepper: I went with a yellow bell pepper for the color, but any sweet bell pepper would work here. Mandarin oranges: You can use jarred or canned mandarin oranges or use fresh mandarin oranges or clementines for this salad. Cashews: I love their flavor with this salad, but you could also swap in peanuts if you prefer for the nut. Dressing: My homemade soy ginger dressing is super easy to make. However, you could use your favorite store-bought Asian style dressing if you’d like. Soy sauce: I prefer low-sodium soy sauce, but regular would be fine too if that’s what you have. Feel free to substitute tamari to make this recipe gluten-free. Make-ahead: You can prep this salad ahead, but don’t add the cashews or the dressing until you’re ready to serve. Leftovers: This salad will store well for 3-4 days. However, the cashews will get soft as they sit. The veggies stay crunchy though!
