• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Asian Quinoa Salad

June 3, 2013 | Beans & Grains, Vegetables

asian quinoa salad 1Do you ever get an order of edamame beans when you order in Chinese food? The place we love in Denver sends a HUGE order, which means there is no way we can finish them with our meal unless we want to be helplessly bloated. I created this warm Asian salad with the leftovers after our last takeout feast.edamame beans shelledYou’ll want to remove the beans from the inedible shells/pods. If you aren’t dealing with leftovers, you can simply purchase shelled edamame beans from the freezer section of the store.carrots dicedSome carrots diced small make a nice addition to the salad – so would red cabbage, slivered red peppers, or many other vegetables. But I was trying to use up what I had on hand before leaving for Europe so went with just these two veggies and some sliced green onions.asian quinoa saladYou simply sauté the carrots and edamame for a quick minute or two in some sesame oil, add the quinoa, onions, and other seasonings, and in just a few minutes you have a fabulously healthy and delicious lunch. Remember, quinoa is a complete protein, so you don’t need to add other protein to this, but certainly could also add some chopped cooked chicken or shrimp if you wanted to. Here’s to eating lighter with spring!

Asian Quinoa Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 1-2
  • 1-2 teaspoons sesame oil (toasted or chile)
  • 1 medium carrot, diced small
  • ½ cup shelled edamame beans
  • 2 green onions, sliced
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon water
  • ¼ teaspoon ground ginger
  • 1 cup cooked quinoa
  1. Heat sesame oil in a skillet and add carrots; cook for 1 minute then add edamame and cook just to heat through. Add onions, soy sauce, vinegar, water and ginger and stir together. Add quinoa and stir to heat through. Serve warm or cold.


Leave a Reply

Rate this recipe:  

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • taste of the nation vail
  • izakaya-den-1
  • north
  • kitchen denver sauteed greens with garlic
  • atticus BLT
  • earls kitchen
  • black pearl denver shrimp tacos

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School