Asian Quinoa Salad

Asian Quinoa Salad is an easy homemade quinoa salad loaded with crunchy cabbage, colorful bell peppers, and a sweet and tangy orange yogurt dressing, served with crispy walnut-crusted chicken. Ready in just 35 minutes using precooked quinoa, this delicious meal is perfect for lunch, dinner, summer gatherings, and make-ahead meal prep.

Looking for something fresh, crunchy, and delicious that doesn’t leave you hungry an hour later? This Asian Quinoa Salad is just what you need! It’s loaded with fluffy quinoa, crunchy cabbage and carrots, colorful bell peppers, and a simple homemade Asian-inspired dressing made with Greek yogurt, orange juice, honey, and soy sauce. Serve with the Walnut Crusted Chicken for a full meal.

I originally made this recipe after the holidays when I was ready for something a little lighter after all those big meals and desserts. You know the feeling, right?

But this easy quinoa salad isn’t just for January. It’s great for summer lunches, busy weeknight dinners, and meal prep any time of year. The recipe has three parts: the quinoa salad, the homemade Asian yogurt dressing, and the walnut-crusted chicken.

That might sound like a lot, but don’t worry. Each part is really simple! You can even use precooked quinoa and a bag of coleslaw mix to save time. And if you love a good cold quinoa salad, this one is delicious chilled, too.

What I Love About This Recipe

• It’s loaded with fresh ingredients and lots of crunch. The combination of quinoa, shredded cabbage, carrots, and bell peppers makes a colorful salad with plenty of texture. The walnut-crusted chicken adds another layer of crunch and flavor. Every bite has something a little different going on, which makes this salad anything but boring.
• The homemade dressing is SO easy. You only need four ingredients to make this simple Asian-inspired quinoa salad dressing. Greek yogurt makes it creamy, orange juice adds fresh citrus flavor, honey brings sweetness, and soy sauce gives it a savory finish. It’s a great alternative when you’re not in the mood for a traditional oil-based vinaigrette.
• It’s perfect for making ahead. You can cook the quinoa ahead of time and use a bag of coleslaw mix to make prep even easier. The salad tastes great cold, so it’s convenient for packed lunches and meal prep. Keep the extra dressing separate until you’re ready to serve for the best texture.
• The walnut-crusted chicken makes it a complete meal. Instead of serving a plain quinoa salad on the side, this recipe turns it into a satisfying lunch or dinner. The finely chopped walnuts create a crunchy coating, while orange zest adds a little brightness. The chicken pairs perfectly with the sweet and tangy dressing.
• It’s easy to customize with your favorite vegetables. The salad uses quinoa, coleslaw mix, and bell peppers, but you can easily change things up. Kale, cucumber, edamame, broccoli slaw, and fresh cilantro are all fun additions to consider. You can also experiment with almonds or cashews if you want a different crunchy topping.

Equipment You May Need

• Large Mixing Bowl – For combining the quinoa, coleslaw mix, and chopped bell peppers.
• Small Mixing Bowl – Perfect for whisking together the homemade Asian yogurt dressing.
• Whisk – Helps make the dressing smooth and creamy.
• Two Shallow Bowls – One for the beaten egg and another for the walnut and orange zest coating.
• Large Nonstick Skillet – Ideal for cooking the walnut-crusted chicken without the nuts sticking too much.
• Sharp Knife – For chopping the bell peppers and preparing the chicken if you’re not using precut cutlets.
• Cutting Board – Gives you a sturdy surface for preparing the vegetables and chicken.
• Measuring Cups and Spoons – For measuring the salad, dressing, and chicken ingredients.
• Microplane or Citrus Zester – Makes it easy to remove the flavorful zest from an orange.
• Meat Thermometer – Helpful for checking that the chicken is safely cooked through.

Asian Quinoa Salad Ingredients

This recipe has three simple components: the quinoa salad, the Asian yogurt dressing, and the walnut-crusted chicken.

Quinoa Salad

• Quinoa – You’ll need 3 cups of precooked quinoa. Cook it ahead of time or look for precooked or frozen quinoa at the grocery store to save time.
• Coleslaw Mix – One 14-ounce bag of shredded cabbage and carrots makes this salad super easy. You can shred your own vegetables, but the bagged mix is a great shortcut.
• Bell Peppers – You’ll need 1 1/2 cups of chopped bell peppers. Red, orange, and yellow peppers add beautiful color and a little natural sweetness.

Asian Yogurt Dressing

• Plain Greek Yogurt – Creates the creamy base for the homemade dressing. You can also use regular plain yogurt or light mayonnaise.
• Fresh Orange Juice – Adds bright citrus flavor and a little sweetness. Fresh juice works especially well with the orange zest in the chicken coating.
• Honey – Adds a touch of sweetness that balances the citrus and soy sauce.
• Soy Sauce – Brings savory flavor to the dressing. Use a gluten-free variety if needed.

Walnut-Crusted Chicken

• Boneless Skinless Chicken Breasts – You’ll need 16 ounces of thinly sliced chicken cutlets. Thin chicken is especially important because the walnuts can brown quickly.
• Salt and Pepper – Season the chicken before coating.
• Egg – Helps the walnut coating stick to the chicken.
• Walnuts – One cup of very finely chopped walnuts creates the crunchy coating.
• Fresh Orange Zest – Adds a delicious citrus flavor to the walnut crust.
• Olive Oil – Used to cook the chicken in a nonstick skillet until golden brown.

How to Make Asian Quinoa Salad

Step One: Make the Quinoa Salad
In a large bowl, combine the cooked quinoa, coleslaw mix, and bell peppers.

Step Two: Make the Asian Yogurt Dressing
In a small bowl, whisk together the yogurt, orange juice, honey, and soy sauce until well combined. Add about half (or desired amount) of the dressing to the quinoa salad and stir to combine. Set aside and reserve the remaining dressing for serving.

Step Three: Season the Chicken
Sprinkle both sides of the chicken with salt and pepper.

Step Four: Prepare the Egg Coating
Place the egg in a large shallow bowl and beat with a fork.

Step Five: Prepare the Walnut Coating
Place the walnuts and orange zest in another large shallow bowl and stir to combine.

Step Six: Coat the Chicken
Dip the chicken in the egg, then in the walnuts to coat both sides. Set the coated chicken aside.

Step Seven: Cook the Walnut-Crusted Chicken
Heat half of the olive oil in a large nonstick pan over medium heat. Cook the chicken about 2-4 minutes per side or until the nuts are browned and the chicken is cooked through. Replenish the oil and cook in batches as needed until all of the chicken is cooked.

Step Eight: Serve the Salad and Chicken
Serve the chicken over or next to the quinoa salad along with the reserved dressing on the side.

(Full printable recipe card is at bottom of post.)

Asian Quinoa Salad Variations

There are SO many ways to customize this homemade quinoa salad. Here are a few ideas if you want to experiment.

• Kale Quinoa Salad – Replace the regular coleslaw mix with kale slaw or add finely chopped kale for extra greens.
• Cucumber Quinoa Salad – Add chopped cucumber for a fresh, cool crunch.
• Edamame Quinoa Salad – Toss in cooked, cooled edamame for another colorful addition.
• Cilantro Quinoa Salad – Stir fresh chopped cilantro into the dressing or sprinkle it over the finished salad.
• Cashew Quinoa Salad – Add chopped roasted cashews as a crunchy topping.
• Almond Quinoa Salad – Sprinkle sliced or chopped almonds over the salad for a different nutty flavor.
• Red Pepper Quinoa Salad – Use plenty of sweet red bell pepper for extra color and crunch.
• Orange Quinoa Salad – Add fresh orange segments to complement the citrus dressing.
• Ginger Quinoa Salad – Mix a little freshly grated ginger into the dressing.
• Chicken Quinoa Salad – Keep the walnut-crusted chicken or use your favorite cooked chicken for a quicker variation.

How to Store Walnuts

We always seem to have a big bag of walnuts in our freezer. They’re great for snacking, baking, salads, and recipes like this one. But it’s important to store walnuts properly so they stay fresh.

The biggest tip? Keep them COLD!

Walnuts contain natural oils that can become rancid if stored in warm conditions for too long.

If you’re using them soon, keep them in a sealed bag or airtight container in the refrigerator. For longer storage, especially a month or more, store them in the freezer. Keeping walnuts cold helps maintain their fresh flavor.

And if you’re making this salad regularly, having walnuts in the freezer makes things extra convenient.

Serving Suggestions

• As a Complete Meal: Serve the quinoa salad with walnut-crusted chicken for an easy lunch or dinner. You really don’t need anything else!
• With Extra Dressing: Serve the remaining homemade Asian yogurt dressing on the side so everyone can add more.
• For Meal Prep: Divide the salad and chicken into individual containers and refrigerate for easy meals during the week.
• As a Cold Summer Salad: Chill the quinoa salad and serve it cold for a refreshing lunch or dinner.
• With Fresh Bread: Add crusty bread or homemade dinner rolls (like these Japanese Milk Bread Rolls) if you’d like something extra on the side.
• With More Vegetables: Add cucumber, edamame, kale, broccoli, or extra bell peppers for a colorful variation.
• With Fresh Cilantro: Sprinkle chopped cilantro over the finished salad for extra fresh flavor.
• As a Side Dish: Serve the quinoa salad without the chicken alongside another main dish if you prefer.

Quick Tips for Best Results

• Use precooked quinoa. It’s the easiest way to get this salad on the table quickly.
• Cool the quinoa for a cold salad. Warm quinoa can soften the vegetables and change the texture of the dressing.
• Use bagged coleslaw mix. It’s a great shortcut and eliminates a lot of chopping.
• Choose colorful bell peppers. Red, orange, and yellow peppers add natural sweetness and make the salad look beautiful.
• Don’t add all the dressing at once. Start with about half and add more as needed.
• Double the dressing if you love extra sauce. It’s delicious drizzled over both the salad and chicken.
• Use thin chicken cutlets. Thick chicken can take too long to cook, causing the walnut coating to burn.
• Finely chop the walnuts. Smaller pieces stick better to the chicken and create a more even coating.
• Watch the heat carefully. Cook over medium heat and adjust if the walnuts start browning too quickly.
• Check the chicken temperature. Chicken should reach 165 degrees F in the center.
• Try fresh ginger or cilantro. Both add extra flavor to the dressing.
• Use your favorite slaw mix. Kale, broccoli, and Brussels sprouts slaw can all work.
• Keep the chicken separate for meal prep. This helps maintain the texture of the walnut coating.
• Store walnuts in the refrigerator or freezer. Cold storage helps keep them fresh longer.

Asian Quinoa Salad FAQ

How should I store the salad and chicken?
Store leftover salad and chicken in airtight containers in the refrigerator. I recommend keeping the chicken and any extra dressing separate when possible to help maintain the best texture.

Can I freeze the salad and chicken?
I wouldn’t recommend freezing the assembled salad because the fresh vegetables and yogurt dressing may not hold up well. You can freeze the cooked walnut-crusted chicken in an airtight freezer-safe container, although the coating may soften after thawing.

How long will the salad and chicken last?
For the best flavor and texture, enjoy the salad and chicken within about 3-4 days when stored properly in the refrigerator. Refrigerate leftovers promptly and keep them covered.

Substitutions?
Instead of regular cabbage and carrot coleslaw mix, you can use broccoli, kale, or Brussels sprouts slaw. You can substitute plain yogurt or light mayonnaise for Greek yogurt. Lime juice and zest can replace the orange, and you can use your favorite sweetener instead of honey.

Can I use low-fat ingredients?
Yes! Low-fat Greek yogurt or light mayonnaise works well for the dressing. You can also use your favorite plain low-fat yogurt.

What else can I add to this recipe?
Try adding chopped cucumber, edamame, kale, red onion, broccoli, or extra bell peppers. Fresh cilantro and ginger are delicious additions to the dressing. You can also experiment with cashews, almonds, or other crunchy toppings.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – Might be a little tough for this one but you could try using tofu or your favorite meat substitute for the chicken. Also could try using a vegan mayo or yogurt substitute for the dressing and sugar instead of honey. Instead of the egg, you could try an egg substitute.

Vegetarian – Instead of chicken, you could try using tofu or your favorite meat substitute.

Low-Carb – This meal is fairly low-carb to begin with. You can also decrease or omit the honey or use a sugar substitute to cut back on the carbs even more.

Gluten-Free – Be sure your soy sauce is a gluten-free brand, but otherwise, the other ingredients should generally be gluten-free.

Other Recipes You May Enjoy

If you love this easy Asian Quinoa Salad, here are a few more delicious Snappy Gourmet recipes to try…

• Easy Pasta Salad – A colorful homemade pasta salad that’s perfect for summer gatherings, potlucks, and make-ahead lunches.
• Autumn Spinach Salad – A delicious fall-inspired salad loaded with fresh ingredients and plenty of flavor.
• Chicken Salad with Apples – An easy homemade chicken salad with crunchy apples that’s great for lunch, sandwiches, or meal prep.
• Easy Chicken Lettuce Wraps – A fresh, flavorful dinner idea that’s perfect when you’re craving something lighter.
• Walnut Cheesecake Stuffed French Toast Sticks – Sweet and crunchy French toast sticks filled with maple cheesecake and walnuts for a fun breakfast or brunch.

Hope you enjoy this delicious Asian Quinoa Salad. Tell me in the comments if you added any other ingredients!

Love walnuts? You might also like these Mini Apple Pies with walnuts!