One of the questions I get asked most often on Instagram is for quinoa salad recipes, and that’s when I realised I don’t have any on the site yet. Quinoa (pronounced keen-wah) is really a superfood — it’s rich in iron and fiber, and is a complete protein. Contrary to popular belief, quinoa isn’t a grain at all! It is in fact a seed, which means it’s also 100% gluten-free. The most popular varieties of quinoa available are white, red, and black, and I personally prefer either a tri-colour mix, or the red variety.
Quinoa is also super easy to cook. Rinse the quinoa really well before to remove any bitterness, and then boil it in a covered pot of salted water until the water is fully absorbed. You can then use this boiled quinoa in tons of ways — substitute rice with quinoa for tofu stir fries or fried rice, use it in veggie burgers, or my personal favourite – use it in grain bowls and fuller salads.
I’m a huge fan of the grain bowl / buddha bowl trend because it’s the best way to make a balanced healthy meal with tons of variations, and it’s basically like a filling salad. For those of you who don’t get time to cook during the week, grain bowls are an easy induction to meal-prepping because you can batch-prepare most of the components in advance. The best kind of grain bowl has contrasts of crunchy, creamy textures, as well as raw and cooked parts. Top it off with a flavourful dressing to tie it all together.
A grain bowl formula that works every time:
A “grain” — this is the base of your bowl, and more often the filling element – like brown rice, black rice, quinoa, barley, farro, millets etc.
A cooked vegetable — try roasting or sautéing broccoli, cauliflower, mushrooms, carrots, sweet potatoes, pumpkin, beets.
Something raw (or something pickled) — like cucumber, carrots, cabbage, avocado, radishes, spinach, arugula, kale, or lettuce. Adding something that’s either quick pickled like the cabbage in this bowl, or fermented like sauerkraut or kimchi is a great way to add another texture and flavour to the bowl.
A protein — beans, chickpeas, tofu, tempeh, edamame, lentils, or even fish like salmon if you eat fish.
A yummy dressing that ties it all together — go for a classic like a vinaigrette, or something creamier with a tahini sauce or an avocado dressing. For asian flavours, try the ginger citrus dressing below.
Finish your bowl with a fun topping (or three) — sesame seeds, pumpkin or sunflower seeds, nuts, croutons, nori, herbs, micro greens etc.
This Asian quinoa salad bowl is loaded with tons of flavour, and is perfect for a light but filling lunch/dinner. It’s got a good amount of protein with the quinoa, and you can always add more with steamed edamame or grilled tofu. The sesame ginger citrus dressing is divine! It’s super umami with the soy sauce, with a hint of sweetness from the maple syrup and orange juice. The recipe makes extra dressing, so you can store it in the fridge for upto 10 days and use it for salads, to dip summer rolls in, or using it for marinating tofu/tempeh (or salmon/chicken).
It’s super easy to prepare ahead for a party — just chop ingredients and make the dressing in advance, and assemble it last minute, super fuss free. It’s also great for meal prep as you can chop and roast the veggies and cook the quinoa before hand. Store the dressing in a mason jar, and add it before you eat. Even if you do mix in the dressing it’s fine as the flavours meld together really well overnight; but don’t keep it for longer than a day or two as the veggies will get soggy and lose their crunch.
You can serve this salad in individual bowls, with all the veggies and toppings arranged prettily, or just as well mix it up in a large salad bowl and let everyone help themselves.
- ¾ cup quinoa, rinsed
- 1 head of broccoli, cut into florets
- 1-2 tablespoon olive oil or toasted sesame oil
- A pinch of smoked paprika
- Salt and pepper, to taste
- 1 cup diced cucumber
- A medium sized avocado, sliced
- 1 cup shredded purple cabbage, quick pickled
- Toasted sesame seeds, sunflower seeds (to serve)
- 2 small cloves garlic, minced
- 1 inch of ginger, peeled and minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons soy
- 1½ tablespoons maple syrup
- 1 teaspoon sesame oil
- 3-4 tablespoons orange juice
- ½ tablespoon sesame seeds
- ½ teaspoon red pepper flakes
- Bring water to a boil in a small pot. Season with salt and add the rinsed quinoa. Reduce the heat to low, cover and simmer until all the water is absorbed, 20 to 25 minutes. Turn the heat off and let it stand covered for a couple of minutes. Fluff the quinoa with a fork.
- Preheat the oven to 200°C. Toss the broccoli florets in olive oil or sesame oil, season with salt, pepper, and paprika. Roast for about 15-20 minutes, tossing in between, until the broccoli is slightly charred. Alternatively, char-grill the broccoli florets on a griddle pan.
- Meanwhile, whisk together the ingredients for the dressing in a medium sized bowl. Taste and adjust seasoning — add more red pepper flakes for heat, soy sauce for saltiness, maple syrup for sweetness, or vinegar for zing. You can refrigerate the dressing for upto 10 days in a mason jar, just shake well before use.
- To serve, divide the quinoa among individual bowls, and top with the charred broccoli, diced cucumber, sliced avocado, and pickled purple cabbage. Sprinkle sesame seeds and sunflower seeds on top. Drizzle dressing as required.
Did you make this quinoa salad?
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