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5 from 1 vote

Nutty Ginger Tamari Quinoa Salad

Crunchy toasted pistachios, almonds and sunflower seeds tossed with brown rice, nutty red quinoa, fresh crisp Asian veggies and drizzled with a rock your world ginger tamari and sesame dressing. 
Cook Time30 mins
Total Time30 mins
Course: Mains, Sides
Cuisine: American
Servings: 8
Calories: 376kcal
Author: HWC Magazine


Salad Fixings

  • ¼ cup pistachios
  • ¼ cup almonds
  • 2 tablespoon sunflower seeds
  • 2 cups Brown Rice
  • 1 cup quinoa
    cooked (red)
  • ½ cup red bell pepper
  • ½ cup snow peas
  • ½ cup baby corn chopped
  • ½ cup edamame
  • ½ cup peas previously frozen- thawed

Ginger Tamari Dressing

  • 2 tablespoon ginger freshly grated or 1 teaspoon dried
  • 1 clove garlic
    peeled and minced
  • 6 tablespoon tamari (soy) sauce
  • 3 teaspoon sesame oil
  • 3 tablespoon olive oil
  • 2 teaspoon maple syrup
    or honey to taste
  • ¼ teaspoon white pepper


  • Add shelled pistachios, almonds and shelled sunflower seeds to a dry pan and toast just until warm and golden. Set aside. to cool. Roughly chop pistachio nuts and almonds.
  • Make the Ginger Tamari Sauce: In a food processor, mix ginger, garlic, tamari sauce, sesame oil, olive oil, honey and white pepper until emulsified. Taste and adjust seasoning as desired.
  • Add the cooked brown rice, cooked red quinoa, chopped red bell pepper, snow peas and baby corn to bowl.Add thawed frozen edamame and peas. Toss to mix well. Add the ginger tamari sauce, chopped pistachio nuts, almonds and sunflower seeds and toss well.
  • Enjoy Nutty Ginger Tamari Quinoa Salad either chilled, room temperature or even heated through for a delightful side dish or even hearty main vegan dish.


(Can keep up to 3 days in refrigerator, toss with additional ginger tamari sauce as desired)
If you want to make this recipe vegan, substitute honey with maple syrup or sugar alternative of choice. 
Feel free to use what ever vegetables you have in your crisper. This is a great opportunity to use up all those bit and bobs of leftover fresh vegetables. Fresh vegetables are better than frozen or canned as they are not as crunchy. 


Serving: 1g | Calories: 376kcal | Carbohydrates: 53g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 760mg | Potassium: 420mg | Fiber: 5g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 3mg