Tricolor Quinoa Salad Recipe with Sesame Vinaigrette

This healthy Asian-inspired Tricolor Quinoa Salad recipe is flavor-packed and easy to make. Along with edamame, sweet corn, red bell peppers and green onions, the quinoa is tossed with a sesame vinaigrette. Serve this quinoa salad for lunch or dinner. It's also delicious as a dip with tortilla chips.

what's to love about this recipe

This hearty and nutritious salad is one of my favorites. It's a combination of nutty flavored tricolor quinoa and fresh vegetables with a delicious sesame, soy and Dijon mustard vinaigrette.

Serve it with steak, fish, pork or chicken for the the perfect side dish. It's also a vegetarian entrée that doesn't skimp on flavor. Serve with tortilla chips for a hearty dip..

I make this recipe at least once a week. It's one of my go-to recipes to meal prep for my personal chef clients.

This protein-packed quinoa recipe is easy to make. And it stays fresh in the refrigerator for up to 4 days when packed in an airtight container.

ingredients & substitutions

Scroll down to the full recipe for quantities of the ingredients.

• tricolor quinoa ~ The trio of white, red and black quinoa has a nutty flavor with a fluffy and chewy texture. Regular white quinoa is an alternative.
• reduced sodium chicken stock ~ Use water or vegetable stock to make this a vegan or vegetarian dish.
• reduced sodium soy sauce ~ Substitute tamari to make the recipe gluten free.
• toasted sesame oil
• rice wine vinegar
• Dijon mustard
• lemon juice
• honey ~ Use light brown sugar to make this dish vegan.
• ground ginger
• shelled and cooked edamame
• cooked sweet corn ~ Corn niblets from ears of corn are my first choice. But frozen or canned corn are suitable substitutes. 
• red bell pepper ~ Green, yellow or orange peppers are delicious too. 
• green onions ~ Also known as scallions.
• fresh parsley ~ Cilantro or chervil are other fresh herbs to try.
• toasted sesame seeds
• kosher salt
• black pepper

how to cook perfect quinoa

Making a batch of tricolor quinoa is as easy as making a pot of fluffy white rice.

1. In a small pot with a tight fitting lid, add the the quinoa and your liquid of choice (water, chicken, vegetable or beef broth or stock) in a ratio of quinoa to liquid of 1 to 2. To make 4 servings, put 1 cup of quinoa and 2 cups of water (or stock or broth) in the pot.
2. Bring the liquid to a boil. Then reduce the heat to low, cover the pot and simmer for a cooking time of 12-15 minutes. The liquid should be absorbed, the quinoa will look fluffy, and small spirals (the germ) separates from the seeds.
3. Turn the heat off and let the cooked quinoa sit covered for 5 to 10 minutes. This allows the any remaining moisture to be absorbed so the cooked quinoa will be fluffier.
4. After 10 minutes, fluff the quinoa with a fork and its ready to eat.

step by step recipe directions

Step 1. Cook the quinoa. Then place it in a large bowl and fluff with a fork.

Step 2. Mix the vinaigrette ingredients of reduced sodium soy sauce, toasted sesame oil, rice vinegar, Dijon mustard, lemon juice, honey and ginger powder in a small bowl.

Step 3. Combine the quinoa salad ingredients. To the bowl with cooked quinoa, add the cooked edamame and corn, red bell pepper, green onions, fresh parsley and toasted sesame seeds.

Step 4. Add the vinaigrette. Drizzle the vinaigrette over the salad and toss to coat. 

Step 5. Season to taste with kosher salt and black pepper.

recipe tips & suggestions

• For extra flavorful quinoa, cook it in chicken broth. Beef or vegetable broth are options too.
• For the best results and to avoid clumpy and mushy quinoa, let the quinoa sit covered for 5 to 10 minutes after it finishes cooking. This allows the any remaining moisture to be absorbed so the cooked quinoa will be fluffier.
• To make this a vegan quinoa salad, substitute light brown sugar for the honey.
• This is great to make with leftover quinoa. Just toss it with the vinaigrette and vegetables and serve.

frequently asked questions

serving suggestions

This tricolor quinoa recipe is tasty served warm, at room temperature or chilled. It's perfect as a dip with tortillas chips at your summer barbecues, a light lunch or a side dish along with baked chicken, a stir fry, or grilled steak or fish.

I love to serve this as a vegetarian entrée. It's hearty and delicious on its own.

Or serve it as a big tossed salad. Toss the tricolor quinoa salad with shredded cole slaw blend, chopped lettuce, cherry tomatoes, cucumbers and your favorite dressing or vinaigrette.

For meat lovers, toss in some cooked shrimp or chicken for a hearty main dish.

more quinoa recipes

• Savory Egg, Sausage, and Spinach Quinoa Breakfast Bowls
• Quinoa Egg Muffins
• Mediterranean Quinoa Bowls with Maple Tahini Dressing
• Spiced Pumpkin Breakfast Quinoa Bowl
• Fruit Quinoa Salad with Grapes, Blueberries and Pine Nuts

If you make this tricolor quinoa recipe, be sure to give it a rating and/or comment. Thank you!

Recipe

Tricolor Quinoa Salad with Sesame Vinaigrette

This healthy and Asian-inspired Tricolor Quinoa Salad recipe is flavor-packed and easy to make. Along with edamame, sweet corn, red bell peppers and green onions, the quinoa is tossed with a sesame vinaigrette. Serve this quinoa salad for lunch or dinner.

5 from 9 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 210kcal

Author: Amy Casey

Ingredients 

1x2x3x

• 1 cup tricolor quinoa
• 2 cups reduced sodium chicken stock
• 5 tablespoons reduced sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 2 teaspoons honey
• ½ teaspoon ground ginger
• 2 cups cooked edamame
• 2 cups cooked sweet corn
• 1 cup diced red bell pepper
• ½ cup thinly sliced green onions
• ½ cup chopped fresh parsley
• 2 teaspoons toasted sesame seeds
• kosher salt
• black pepper

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Instructions

• In a small pot over medium high heat add the quinoa and chicken stock. Bring to a boil then reduce the heat to low and cover the pot with a tight fitting lid. Simmer for 12 to 15 minutes or until the stock is absorbed and the quinoa is fluffy. Let stand for 5 minutes with the lid on the pot. Then place the quinoa in a large bowl.
• In a small bowl make the vinaigrette. Combine and stir the reduced sodium soy sauce, toasted sesame oil, lemon juice, Dijon mustard, rice vinegar, honey and ground ginger. Set aside.
• To the large bowl with the quinoa, add the edamame, corn, red bell pepper, green onions, parsley and sesame seeds. Add the vinaigrette and toss the ingredients to combine. Season to taste with kosher salt an black pepper.
• Serve warm, at room temperature or chilled.

Notes

For extra flavorful quinoa, cook it in chicken broth. Beef or vegetable broth are options too.

For the best results and to avoid clumpy and mushy quinoa, let the quinoa sit covered for 5 to 10 minutes after it finishes cooking. This allows the any remaining moisture to be absorbed so the cooked quinoa will be fluffier.

To make this a vegan quinoa salad, substitute light brown sugar for the honey.

This is great to make with leftover quinoa. Just toss it with the vinaigrette and vegetables and serve.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 23.3g | Protein: 11.5g | Fat: 9.3g | Saturated Fat: 1.1g | Sodium: 557mg | Fiber: 4.9g | Sugar: 4.3g

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