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Asian Quinoa Salad

Asian Quinoa Salad

Easy Asian quinoa salad recipe with cucumber, cabbage, and peppers tossed in a sesame coco aminos dressing. 100% whole foods plant based and vegan!
Course Salad
Cuisine Asian
Keyword quinoa salad, vegan,, wfpb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 499kcal
Author Florentina


  • 4 cups quinoa (cooked, fluffed & chilled)
  • 2 Persian cucumbers -diced
  • 1 red bell pepper -diced
  • 2 cups cabbage & carrots mix -shredded
  • 1 cup snow peas

Asian Sesame Ginger Dressing

  • 1/3 cup coco aminos (or low-sodium soy sauce)
  • 3 scallions -thinly sliced
  • 3 tbsp everything bagel seasoning
  • 4 cloves garlic -grated
  • 1 Lime / Lemon -juiced
  • 1/4 cup cilantro -chopped
  • 1 pinch sea salt (or to taste)
  • 2 tsp ginger root -grated (optional)


Make the Salad Dressing:

  • In a medium bowl whisk together the coco aminos with the everything bagel seasonings, garlic, scallions, lime juice and cilantro. Taste and adjust seasonings with more lime or lemon and sea salt. Refrigerate until needed.

Prepare the Salad:

  • Dice all your ingredients as instructed in the recipe.
    In a large salad bowl combine the quinoa with the diced bell peppers, cucumbers, shredded cabbage mix and snow peas.
  • Pour the Asian style dressing over the salad and toss to combine well. Serve promptly.



  • Everything can be prepared in advance but It’s best to wait and toss the salad with the dressing just before serving in order to maintain the crunch of the vegetables. 
  • Red quinoa can be used instead of white, or a mix of both.


Calories: 499kcal | Carbohydrates: 85g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 977mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 60.4mg | Calcium: 143mg | Iron: 6.9mg