Asian-Style Quinoa Salad

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4
Hearty quinoa is a well-known superstar in grain bowls and salads, but don’t rule it out as a striking side. Over a mix of raw and cooked vegetables, this dish’s tangy, Asian-inspired vinaigrette calls to mind the light, vegetable-oil-based soy-maple marinade we used for the pork chops, tying everything together on the plate.



  1. With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.
  2. In a saucepan of salted boiling water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse under cold running water. Let cool.
  3. In a large bowl, combine the cucumbers, vinegar, mirin and sambal oelek. Let marinate for 10 minutes.
  4. On the prepared sheet, toss the onions with the oil. Roast for 5 minutes or until tender. Add the zucchini. Season with salt and pepper and toss well. Continue roasting for 5 to 8 minutes or until the zucchini begin to brown.
  5. Add the quinoa and roasted vegetables to the cucumbers. Adjust the seasoning. Garnish with the cilantro. Delicious with maple-glazed pork chops (see recipe).

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To help you with this recipe

RICARDO Digital Rice Cooker

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.