Asian Quinoa Salad


  • 1/2 cup quinoa
  • 1/4 cup shredded red cabbage
  • 1/4 cup diced red bell pepper
  • 1/4 cup grated carrots
  • 1/4 cup corn kernels
  • 1 green onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup chow mein noodles, for serving

For the sesame vinaigrette

  • 6 tablespoons rice vinegar
  • 1 clove garlic, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon grated ginger


  1. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
  2. In a medium saucepan, cook quinoa according to package instructions.
  3. In a large bowl, combine quinoa, cabbage, bell pepper, carrots, corn, green onion and avocado. Stir in sesame vinaigrette.
  4. Serve immediately, topped with chow mein noodles, if desired.

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