Salad Ingredients
1 cup Quinoa (uncooked)
1 cup shredded carrots
1 cup thinly sliced red cabbage
1/2 cup thinly sliced red onion
1/3 cup roughly chopped cilantro
Tahini Miso Sauce Ingredients
2 tbsp. miso
1/2 cup Mighty Sesame Organic Tahini
Directions
- Rinse quinoa and cook according to package instructions. Let cool before using.
- In a small bowl, whisk together tahini and miso until smooth. Add a splash of water if needed to loosen.
- Add the cooked quinoa and remaining salad ingredients to a large bowl.
- Pour the tahini-miso dressing over the salad and toss until everything is evenly coated.
- Serve immediately or enjoy chilled.
Why You’ll Love This Asian-Inspired Quinoa Salad
This Asian quinoa salad is colorful, crisp, and easy to make with everyday ingredients. You get fluffy quinoa, crunchy vegetables, and a creamy tahini-miso dressing that makes the whole bowl more satisfying.
It’s also the kind of salad you’ll want to make again and again. Serve it cold for meal prep, bring it out as a fresh side, or enjoy it slightly warm when you want something a little more comforting.
What Makes This as the ‘Best’ Asian Quinoa Salad?
This Asian quinoa salad recipe stands out because the dressing does more than coat the ingredients. It gives the whole salad a creamy, savory finish, while the miso adds depth and the red cabbage, carrots, onion, and cilantro keep every bite bright and crunchy.
Mighty Sesame Organic Tahini is what makes it feel different from a standard vinaigrette-style quinoa salad. It makes the dressing creamy and rich, with a deeper sesame flavor, so the salad tastes complete instead of dry or flat.
Pairing and Serving Suggestions
This Asian-inspired quinoa salad fits easily into lunch or dinner. It tastes great when chilled, but you can also serve it slightly warm if that’s how you prefer quinoa.
- Pair it with baked tofu or grilled chicken for a fuller meal.
- Serve it with dumplings or spring rolls as a fresh side.
- Top with extra cilantro for a brighter finish.
- Add sliced cucumbers for even more crunch.
- Spoon it into pita with falafel for a more filling lunch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If you’re making it ahead, it’s even better to keep the dressing and salad separate so the vegetables stay crisper.
Before serving, give everything a quick toss, especially if the sauce settles at the bottom. This recipe is best not frozen, since the vegetables can lose their crunch and the sauce may change texture once thawed.
 Want more easy ways to cook with tahini? Explore more of our recipes here.
