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Home | Recipes | Make-Ahead Asian Quinoa Salad

Make-Ahead Asian Quinoa Salad

Published on April 7, 2019 by Stephanie Kay

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This make-ahead Asian quinoa salad is high in fiber, rich in protein, and quick and easy to prepare, making it the perfect meal prep idea for weekday lunches. So, if you love the idea of a meal prep salad, be sure to give this make-ahead quinoa salad a go!

Make-Ahead Asian Quinoa Salad

I love a good salad, but a make-ahead salad is really my jam! I love recipes that you can batch cook and leave in the fridge for days to come so you have ready-to-eat meals whenever you need them. Unfortunately, leafy green salads aren’t the best for this; they get soggy, vegetables lose their texture, and they just aren’t as satisfying as when they are made in the moment. The good news is, grain and legume-based salads are perfect for this! Because of their hearty and dense texture, beans, lentils, and grains hold up very well in the fridge (even when covered with dressing) so you can whip them up without worrying about them spoiling before you get a chance to eat them. Although beans are a very popular choice for make-ahead salads, grains such as farro, millet, rice,  and quinoa also work really well, and using quinoa helps to provide some plant-based protein to any meal. Plus, not only are make-ahead salads great as a main course, but can be served up as a side dish, or amped up with little grilled chicken or grilled steak for an extra filling meal.

More Make-Ahead Salads:

  • Make-Ahead Three Bean Salad
  • Make-Ahead Broccoli & Quinoa Salad
  • Make-Ahead Lentil Salad
  • Southwest Quinoa Salad
  • Summer Bean Salad
  • Mediterranean Orzo Salad
  • Mediterranean Couscous Salad
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Make-Ahead Asian Quinoa Salad

Make-Ahead Asian Quinoa Salad

Author: Stephanie Kay

This make-ahead Asian quinoa salad is a quick and easy meal prep idea that you can easily store in the fridge for up to 5 days! Whip it up on the weekend and you will have healthy lunches for days to come.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salads
  • Cuisine: Vegetarian, Gluten-Free, Dairy-Free
  • Diet: Vegetarian
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Ingredients

Salad:

  • 3/4 cup quinoa, dry
  • 2 cups cabbage, shredded
  • 2 carrots, shredded
  • 1 cup snow peas, thinly sliced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup cashews, roughly chopped

Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • 1 tablespoon rice vinegar
  • 1/2” inch ginger root, grated

Instructions

  1. In a small pot, combine quinoa with 3 cups water, bring to a boil, and then reduce to a simmer and cook for 12-15 minutes until quinoa is done. Once cooked, in a fine mesh strainer, strain quinoa to discard all of the water and then run under cold water to cool immediately. Set aside. (I like this method of cooking quinoa, but feel free to cook it any way you like.)
  2. While the quinoa is cooking prepare the vegetables and the dressing. Grate and chop all of the vegetables, and combine all of the dressing ingredients in a small jar or container and whisk until well combined. Set aside.
  3. Once the quinoa has cooled completely, in a large bowl combine the quinoa with all of the vegetables, cover with dressing, and toss well to combine.
  4. Season to taste as desired and top with cashews to serve.
  5. The salad can be eaten immediately, or stored in an air-tight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 352 calories
  • Sugar: 7 grams
  • Fat: 21 grams
  • Carbohydrates: 36 grams
  • Fiber: 6 grams
  • Protein: 9 grams

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    Comments

    1. Anne says

      April 8, 2019 at 1:36 pm

      This was go good. Already looking forward to tomorrow’s lunch. I should have doubled the recipe!

      Reply
      • Stephanie Kay says

        April 8, 2019 at 4:48 pm

        Wonderful, so happy to hear it. Thanks for sharing! 🙂

        Reply
    2. Marilyn says

      July 25, 2020 at 12:59 pm

      Really tasty and refreshing salad which is beautiful looking. I have made it with quinoa and without quinoa. Wonderful either way.

      Reply
      • Stephanie Kay says

        July 26, 2020 at 9:35 am

        So happy you enjoyed it! Thanks for sharing, Marilyn!

        Reply
    3. Wendy Barker says

      August 2, 2020 at 9:41 pm

      Perfect for dinner on a warm summer evening with a tandoori chicken thigh accompanying it. Thank you.

      Reply
    4. Erin McLean says

      August 17, 2021 at 7:49 pm

      A great options for meal prep lunches! This salad holds up in the fridge and is soooo yummy! A refreshing options for weekday lunches, and the dressing is just right! I’ve added this to my regular rotation!

      Reply
    5. Melissa says

      July 2, 2022 at 7:21 pm

      This salad was a crowd pleaser at our cottage!!

      Reply
      • Stephanie Kay says

        July 4, 2022 at 8:27 am

        I’m so happy you liked it, thank you so much for sharing!

        Reply
    6. Michelle says

      May 2, 2023 at 7:56 pm

      I make a huge bowl and portion out for the week – it’s light and filling. Tastes amazing.

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:39 am

        So happy you like it, thanks for sharing, Michelle!

        Reply
    7. Anonymous says

      January 21, 2024 at 6:59 pm

      Reply
    8. Liz says

      February 9, 2024 at 4:29 pm

      Delicious .

      Reply
    9. becca says

      September 19, 2024 at 6:08 pm

      I was wondering if this was an okay recipe to freeze?

      Reply
      • Stephanie Kay says

        September 20, 2024 at 7:48 am

        I wouldn’t recommend it.

        Reply
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