Asian Quinoa Salad

asian quinoa saladI love this Asian Quinoa Salad, which is actually kind of odd because I’ve never been a huge fan of Asian flavors.

But I think that is changing. (At least a little.)

After three years of almost daily salads (Or according to Alex & Christian “stinky salads”) with this balsamic vinegar dressing, I’ve burnt myself out a bit.

I no longer wake up craving it –  a fact which both of my boys are incredibly happy with.

I’ve tried creating a couple of new dressings but to be honest, I wasn’t over the moon about any of them.  Then I made this  Asian Chia Seed Salad Dressing and thought….hmmm….maybe I could eat this for the next three years.

So of course I had to use it in a quinoa salad.

 

I hope you will agree with me that it is at least a little rut worthy!

Asian Quinoa Salad

Rating: 51

Prep Time: 7 minutes

Total Time: 7 minutes

Yield: 4 servings

Calories per serving: 194

Fat per serving: 4.8g

Asian Quinoa Salad

Ingredients

  • 1 cup cooked quinoa
  • 2 cups spinach, chopped
  • 1/2 cup Mandarin oranges, drained
  • 1/4 cup dried cranberries
  • 2 green onions, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup Asian Chia Seed Salad Dressing (more or less to taste) or store bought Asian Dressing
  • 2 tablespoons toasted sesame seeds
  • Peanuts (optional)

Instructions

  1. In a large bowl combine quinoa, spinach, oranges, cranberries, green onions and parsley. Toss with dressing and top with sesame seeds and peanuts. Serve at room temperature or chilled. Drizzle with additional dressing if desired.

Notes

Carbohydrates 31.6, Protein 7.3g, Cholesterol 0 mg, Sodium 18 mg, Fiber 4.4, Sugars 3.3

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  • Barb Honey

    Is the spinach cooked, it looks cooked????

    • Wendy Polisi

      Hi Barb! No, it isn't cooked. It's just chopped. I think what you may be seeing is that the dressing had sat for 10 minutes or so after I tossed the salad while I fixed something to eat for one of my boys.

  • Cheryl Morris

    Loved the Asian Quinoa salad recipe- very good-we added some sautéed shrimp to it-yummy!

    • Wendy Polisi

      So glad you liked it Cheryl! I appreciate you taking the time to leave a comment!

  • Andrea

    The dressing is great! Have you tried pre-tossing, without spinach, and see what it taste like the next day? I wonder if the flavors would melt or if it would just wilt the whole salad? I did a spin on this, btw, I didn't have the oranges, but used all sorts of leftover veggies: carrot, snap pea, red cabbage, cucumber and yellow bell pepper and added some almonds for a crunch. I also only had cilantro instead of parsley. But yeah, that dressing can carry anything :)

    • Wendy Polisi

      Glad you liked the dressing! I've used it for lots of other thing too! It's become one I make a big jar of at the beginning of the week! I actually made it a day ahead unintentionally WITH the spinach and it was great. (Though if I did it on purpose I would wait to add the spinach!) If I'm mixing ahead I typically will reserve a little extra dressing to add at the last minute!

  • Donna

    Amazing! I loved it. I can't stop eating it. Thanks for the recipe!

    • Wendy Polisi

      So glad you liked it Donna!

  • Tj-Krystal Werre

    This looks SOOOO good!

    • Wendy Polisi

      Thanks! :)