Asian Quinoa Salad
I love the crunchy ingredients in this Asian Quinoa Salad that has sugar snap peas, red bell peppers, celery, and peanuts! Quinoa isn’t super low in carbs but it’s low-glycemic, high in protein, and has fiber so if you check the net carbs you might be pleasantly surprised.
This blog is about the food (and not about me) and I work pretty hard to keep it that way. But since many of you will be seeing this recipe for Asian Quinoa Salad on Mother’s Day, I do want to say a little about my amazing mom, who died far too young and left a hole in the hearts of her children that can probably never be filled.
Now I attempt to forget about that hole by spending time with the grandkids and great grandkids my mom never met or didn’t get to spend nearly enough time with, and I think often about how blessed we were to have a loving, talented, and generous mom who put her children’s needs above her own and literally would have done anything for us. If you’re lucky enough to be spending Mother’s day with your mom, do everything you can to pamper and appreciate her, because you have no idea how much you’ll miss her when she’s gone. And if you’re a mom yourself, I hope you’re having a wonderful day with your kids.
The internet and quinoa were two things my mom never did experience, but mom was a healthy eater who loved vegetables, and I have a feeling she would have liked this salad. Jake and I tested this recipe after a long day of trying other dishes, and it took us two tries to get a dressing we liked, but that didn’t stop us both from eating a good-sized bowl of it.
Ingredients Needed for this Salad:
- vegetable broth
- sugar snap peas
- red bell pepper
- green onion
- soy sauce
- ground ginger root
- rice vinegar
- sesame oil
- Golden Monkfruit Sweetener
- avocado oil
How to Make Asian Quinoa Salad:
(Scroll down for complete recipe with nutritional information.)
- Nearly all quinoa needs to be rinsed, so put it in a wire-mesh strainer and rinse with cold water.
- Bring 2 cups vegetable broth to a low boil, stir in the rinsed quinoa, reduce heat to a low simmer, and cook covered for 15 minutes.
- Then turn off heat and let it sit for 5 minutes more.
- While the quinoa cooks, thinly slice the sugar snap peas and celery, chop the red bell pepper, and slice the green onions. (Chopping by Jake, he is a master!)
- When the quinoa is done, fluff it with a fork. Dump the quinoa into a bowl (big enough to hold all the ingredients) and let it cool while you make the dressing.
- You can certainly use freshly grated ginger root in this, but for dressings I love this Spice World Ground Ginger Root (affiliate link) found by the Asian foods or in the produce department of many grocery stores.
- Whisk together the soy sauce, ginger puree, rice vinegar, sesame oil, and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and then whisk in the oil.
- Chop up enough peanuts to make about 1/2 cup chopped peanuts.
- When the quinoa is pretty cool, stir in about three tablespoons of the dressing.
- Stir in the chopped vegetables, add more dressing until the salad seems moist enough for you, and stir in the peanuts.
- Serve right away or refrigerate for a few hours; enjoy!
More Tasty Quinoa Salad Recipes:
Southwestern Quinoa Salad with Black Beans ~ Kalyn’s Kitchen
Quinoa Tabbouleh Salad ~ Kalyn’s Kitchen
Quinoa Salad with Avocado, Radishes, and Cucumbers ~ Kalyn’s Kitchen
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth (see notes)
- 1 1/2 cups diagonally sliced sugar snap peas
- 1 cup diagonally sliced celery
- 1 red bell pepper, finely chopped
- 1/2 cup diagonally sliced green onion
- 1/2 cup chopped peanuts
- 2 T soy sauce (see notes)
- 1 tsp. ground ginger root
- 1 tsp. rice vinegar
- 1 tsp. sesame oil
- 1 tsp. Golden Monkfruit Sweetener
- 3 T avocado oil (see notes)
- (This will probably make more dressing than you need, but it’s good over rice or cooked vegetables.)
- Put the quinoa in a wire-mesh strainer and rinse well. (This removes a bitter coating on the quinoa.)
- Bring the vegetable stock to a low boil in a pan with a tight-fitting lid.
- When it boils, stir in the quinoa, reduce the heat to a low simmer, cover the pan, and cook 15 minutes.
- Turn off the heat and let it sit covered for 5 minutes more.
- While the quinoa cooks, cut the sugar snap peas, celery, and green onions into thin diagonal slices and chop the red bell pepper into small pieces.
- When the quinoa is done, fluff it with a fork. Dump the cooked quinoa into a bowl (big enough to hold all the ingredients) and let it cool while you prep the other ingredients.
- To make the dressing, whisk together the soy sauce, ginger puree, rice vinegar, sesame oil, and Golden Monkfruit sweetener and then whisk in the avocado oil.
- Chop enough peanuts to make 1/2 cup chopped peanuts.
- When the quinoa has cooled about 15 minutes, add about 3 tablespoons dressing to the bowl and stir to lightly coat the quinoa with dressing.
- Stir in the vegetables and chopped peanuts, adding a little more dressing as desired.
- Serve right away or chill for an hour or two before serving.
I used Ground Ginger Root from a jar for this recipe. I used a 14 oz. can of vegetable broth and added a little water to make 2 cups. Low sodium soy sauce is fine for this; use Gluten-Free Soy Sauce (affiliate link) if needed. I'm a fan of Golden Monkfruit Sweetener (affiliate link), but use any sweetener you prefer. If you don't have Avocado Oil (affiliate link) use any neutral-flavored vegetable oil.
This kept pretty well overnight in the fridge, although I thought it was best freshly made.
Recipe created by Kalyn.
Amount Per Serving: Calories: 213Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 584mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Asian Quinoa Salad has lots of low-glycemic vegetables and quinoa is a low-glycemic seed, but it’s restricted to Phase 2 or 3 for the original South Beach Diet and is probably a bit high in carbs for traditional low-carb eating plans, but check the net carbs and see what you think!
Find More Recipes Like This One:
Use the Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.