Asian Rice & Quinoa Salad

Dee Stillwell


I have become a fan of quinoa and find myself using more & more of it. Gradually replacing rice & pasta with it when feesable. This recipe was born out of using up some leftover quinoa and leftover steamed rice from take out. If I were making it from fresh cooked ingredients, I would use brown rice and the quinoa or just the quinoa. The flavor of this salad was so yummy and enjoyed by all.
There is no exact way to make this salad and I say add things to your tastes. Make it vegetarian by omitting the chicken.

pinch tips: How to Grate Cheese for Easy Clean Up





30 Min


10 Min


2 c
quinoa, cooked & chilled
2 c
brown or white rice, cooked & chilled
2 c
chicken breast, cooked and cubed up
1/2 c
green onions, diced
handfuls sugar snap peas, trimmed & cut in 1/2
1 medium
yellow bell pepper, seeded & diced
1 medium
red bell pepper, seeded & diced
1 - 2 inch
knob of fresh ginger, peeled and grated
1 can(s)
water chestnuts, sliced and jullianed
1/2 - 3/4 c
toasted sliced almonds, i like alot
1/2 tsp
each of seasoned salt, pepper, garlic powder
3/4 - 1 c
kraft light asian toasted sesame dressing
1 Tbsp
sesame oil
2 - 11 oz can(s)
mandarin oranges, drained, add last or they break up too much.

Directions Step-By-Step

I always cook extra quinoa and rice so I have leftovers to make salad. This saves alot of time when u want to make this dish. Cook quinoa & rice, and chicken and let cool. Prepare and cut up all veggies.
In a large bowl mix quinoa & rice toghether breaking up if necessary. Add all cut up veggies, water chestnuts, ginger, salad dressing & spices. Mix thoroughly, then gently stir in mandarin oranges. If u add them earlier, they break up too much. (as they did in my pic) : ) Cover and chill for several hours before serving so flavors can marry. Be creative and add or subtract ingredients to your tastes. Enjoy!

About this Recipe