Veteran – Asian Quinoa Salad

When I am really trying to eat healthy, a good practice for me is to always have a salad in my refrigerator that contains CRUCIFEROUS vegetables.  (Cauliflower, Cabbage, Bok Choy and Broccoli)  I usually turn to one of my favorites below:

Crispy Oriental Salad

Cabbage Fruit Salad

Broccoli Salad

Super Big Bowl of Super Salad (membership)

All of these salads have high amounts of CABBAGE and Broccoli, which helps them last a long time in my fridge.

Well…I have officially added another salad to my FAVORITE Cruciferous Salad list!!!  I had this for dinner last night and fell in LOVE!  It is super easy to make and I had all of the ingredients on hand. I love that the dressing only has 1 TBS of oil, which you could probably replace with water (I didn’t have sesame, so I just used light olive oil). You need to try this!  I got the recipe from and made just a few minor adjustments.  I am tempted to try it without quinoa next time and make a RAW salad.  Maybe add some green cabbage?  I’ll let you know.

Hope you enjoy!

Asian Quinoa Salad


1 cup quinoa

2 cups finely cut purple cabbage

1 cup shredded carrots

1 red bell pepper, diced

2 green onions, thinly sliced

½ cup chopped cilantro

½ cup cashews (or peanuts)



¼ cup peanut butter (or cashew/almond butter)

2 cloves garlic, minced

1 tbsp grated fresh ginger (or 1 tsp dried ginger)

3 tbsp tamari (light soy sauce)

2 tbsp maple syrup (or agave)

2 tbsp warm water

1 tbsp rice vinegar

1 tbsp sesame oil (I used Olive Oil)

½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)

Look at all that colorful goodness!!! 


Rinse and drain the quinoa and place in a medium saucepan along with 2 cups of water. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 15 minutes.

In a large bowl, whisk the dressing ingredients together. Add the quinoa to the dressing and mix well to combine.  Add the veggies, onions, cilantro and cashews.

Source: WFM 1-10

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