Name: Thai Quinoa Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 3 tablespoons Open Nature® almond or peanut butter* ((unsweetened/unsalted)); 2 tablespoons maple syrup (or honey); 1/4 cup rice vinegar; 2 tablespoons tamari (or soy sauce); 2 teaspoons toasted sesame oil; 1 clove of garlic minced; 1 tablespoon fresh ginger grated; 1 teaspoon chili pepper sauce I used Sriracha – optional; 1/4 teaspoon coarse sea salt; 3 cups cooked quinoa (warm or cold); 3 small carrots (peeled and shredded); 1 cup red cabbage (sliced thinly); 1 red bell pepper (chopped); 5 stalks of scallions (sliced thinly (both green and white parts)); 2 Persian cucumbers (peeled and cut into small pieces); 1 cup edamame or sugar snap peas; ½ cup fresh cilantro (chopped); 1 cup roasted and lightly salted nuts (chopped ( I used cashews and almonds))

Jump to Recipe

If you crave a dish that packs color, crunch, and bold flavors in every forkful, this Thai Quinoa Salad Recipe will absolutely become your go-to! Bright vegetables mingle with protein-rich quinoa and an irresistible nutty dressing that’s equal parts tangy, sweet, and savory. Whether you need a lunch that thrills or a show-stopper for gatherings, this salad is both nourishing and seriously fun to eat. With plenty of texture, a punchy homemade sauce, and a rainbow of veggies, the Thai Quinoa Salad Recipe proves healthy can truly be deliciously exciting.

Ingredients You’ll Need

The best part about this dish is how it turns simple, fresh ingredients into a harmony of taste and color. Each component has a purpose, ensuring every bite is balanced, crunchy, and satisfying. Here’s what you’ll need for your Thai Quinoa Salad Recipe:

Almond or Peanut Butter: Creamy and unsweetened nut butter creates the luscious base for our dressing, adding healthy fats and rich flavor.
Maple Syrup or Honey: For just the right touch of sweetness, pick your favorite natural sweetener – both blend beautifully with the tangy notes.
Rice Vinegar: This essential adds gentle acidity, perking up all the fresh flavors in the salad.
Tamari or Soy Sauce: Umami-packed and salty, this ingredient ties everything together and gives the dressing depth.
Toasted Sesame Oil: Just a drizzle adds that unmistakable nutty aroma, instantly boosting Asian-inspired salads.
Garlic: One minced clove sharpens the dressing with its savory bite.
Fresh Ginger: A burst of grated ginger brings zesty spice and tons of freshness to complement the vegetables.
Chili Pepper Sauce (Optional): Love a kick? A little Sriracha turns up the heat, but leave it out if you prefer mild warmth.
Coarse Sea Salt: Just a pinch to round out all the other flavors in the dish.
Cooked Quinoa: The hearty star of the salad, three cups of cooked quinoa give you protein, texture, and a nutty taste.
Carrots: Their bright orange color and sweet crunch make every bite pop.
Red Cabbage: Thin ribbons add gorgeous color and a crisp bite.
Red Bell Pepper: Sweet and juicy, these chopped peppers infuse freshness all throughout.
Scallions: Sliced green and white parts bring a mild oniony lift without overpowering.
Persian Cucumbers: These mini cucumbers are extra crisp and refreshing, perfect for salads.
Edamame or Sugar Snap Peas: Choose your fave for a pop of protein and a satisfying bite.
Fresh Cilantro: Bright, herbal, and absolutely essential for that classic Thai character.
Roasted & Lightly Salted Nuts (Cashews & Almonds): The perfect crunchy, toasty finishing touch – make sure to chop them for easy serving!

How to Make Thai Quinoa Salad Recipe

Step 1: Whisk Up the Dressing

Start by gathering all your dressing ingredients: almond or peanut butter, maple syrup or honey, rice vinegar, tamari, toasted sesame oil, minced garlic, grated ginger, chili sauce if using, and sea salt. Place them into a mason jar or a bowl, and whisk until everything is totally blended and silky. This easy step makes a creamy, flavorful dressing you’ll want to drizzle on everything. Taste and adjust for balance – add extra vinegar if you want more tang, or a bit more sweetener if you like a sweeter profile.

Step 2: Chop and Prep All the Veggies

Now, channel your inner chef and prep your fresh produce! Peel and shred the carrots for lovely color and crunch, thinly slice the red cabbage for extra bite, and chop your red bell pepper and Persian cucumbers into small, inviting pieces. Slice the scallions all the way from their crisp white bottoms to their green tops. If you’re using edamame, make sure they’re cooked and cooled, or slice your sugar snap peas for a tender crunch. Lastly, chop fresh cilantro – don’t skip this step, it provides an herby zing you can’t beat!

Step 3: Assemble the Salad

In a roomy salad bowl, pile in your cooked quinoa along with the prepped carrots, cabbage, bell pepper, scallions, cucumbers, edamame or snap peas, and half of the cilantro. This is where the salad really starts to look like a work of art! Give everything a gentle toss so that all those vibrant colors intermingle and each bite is loaded with something special.

Step 4: Dress and Toss

Drizzle your creamy Thai-inspired dressing over the mound of salad. Use enough to coat everything but leave a little extra for serving. With clean hands or salad tongs, toss it all together until every bite glistens with dressing and the flavors are evenly distributed. Watch as the dressing brings it all together and gets soaked up by the quinoa and veggies.

Step 5: Add Crunchy Toppings & Serve

Just before serving, top your masterpiece with the roasted, chopped nuts and the remaining cilantro. This final step is key in adding crunch and that signature Thai flavor-rich finish to your salad. Give it one last toss if you like, or serve as-is for a stunning first impression. Now, dig in and enjoy your Thai Quinoa Salad Recipe!

How to Serve Thai Quinoa Salad Recipe

Garnishes

For an extra splash of brilliance on your Thai Quinoa Salad Recipe, don’t hold back on sprinkling your favorite garnishes! Chopped roasted nuts (especially cashews and almonds), a scattering of fresh cilantro, thinly sliced scallions, and a few sesame seeds will make each serving irresistible. Want a little more spice? Add a drizzle of Sriracha or some thin chili rings on top right before serving for guests who love extra heat.

Side Dishes

This salad shines both on its own and as part of a bigger spread. Pair the Thai Quinoa Salad Recipe with grilled or baked tofu, a platter of spring rolls, or simple grilled shrimp or chicken for a heartier meal. Fresh fruit platters, coconut rice, or a citrusy soup on the side make it a feast fit for any occasion, from casual lunches to festive dinner parties.

Creative Ways to Present

If you want to wow your friends or family, serve the salad in lettuce cups for an interactive, handheld treat. Try layering it in a mason jar for a portable and pretty lunch, or present it as individual bowls topped with an artful swirl of dressing and a wedge of lime on the side. For buffets, arrange garnishes in little bowls so guests can customize their own perfect Thai Quinoa Salad Recipe experience!

Make Ahead and Storage

Storing Leftovers

Leftover Thai Quinoa Salad Recipe stores beautifully in an airtight container in the fridge for 3 to 4 days. Since the quinoa and veggies are sturdy, they stay crisp, and the flavors get even better as they meld. If you know you’ll have leftovers, keep the nuts and any garnishes separate until you’re ready to eat, so they stay crunchy instead of softening.

Freezing

While freezing the finished salad isn’t recommended (the fresh veggies won’t fare well), you can freeze cooked quinoa and the nut dressing separately. This way, you’ll always have the quickest start to a salad ready when you need it – just defrost and toss with fresh-cut veggies.

Reheating

The beauty of the Thai Quinoa Salad Recipe is that it’s best enjoyed cold or at room temperature, so there’s usually no need to reheat. If you want a slightly warmer version, gently microwave the quinoa on its own, then toss with veggies and dressing just before serving. Never heat the nuts or the full mixed salad, as this will rob it of its signature crunch and freshness.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! While quinoa is gluten-free and high in protein, you can swap in cooked brown rice, millet, or even farro for a similar texture and taste. Just keep in mind that cooking times and final textures may change slightly, but the salad will still be vibrant and satisfying.

Is this Thai Quinoa Salad Recipe vegan and gluten-free?

Yes, the recipe is vegan if you use maple syrup instead of honey. And, provided you use tamari (which is typically gluten-free) for the dressing, the salad is also entirely gluten-free – making it suitable for almost any gathering or dietary preference!

Can I add protein for a full meal?

Definitely! For a heartier Thai Quinoa Salad Recipe, add diced baked tofu, grilled chicken, shrimp, or even crispy chickpeas. These pair perfectly with the flavors and make the salad a filling lunch or dinner.

What veggies can I substitute based on what’s in season?

This salad is wonderfully flexible. Swap in slivered snow peas, shredded Brussels sprouts, or snap peas for crunch, or add thinly sliced radishes, greens, or even mango for sweetness and color. It’s a great way to use what’s already in your fridge or garden.

How far ahead can I assemble this salad before serving?

You can make the Thai Quinoa Salad Recipe up to 24 hours ahead. Store the salad and dressing separately in the refrigerator, then toss together with the nuts and herbs right before serving for maximum freshness and texture.

Final Thoughts

If you’re in the mood to liven up your mealtime with color, flavor, and a healthy twist, the Thai Quinoa Salad Recipe will never let you down. Every forkful is an adventure, bursting with freshness and a creamy, tangy kick. I hope you give it a go – and don’t forget to share your creations with someone you love!

Thai Quinoa Salad Recipe

★★★★★

5 from 8 reviews

Author: Mariam
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Thai Quinoa Salad recipe is a delicious and nutritious dish packed with vibrant flavors and textures. The combination of quinoa, fresh vegetables, and a flavorful dressing makes this salad a perfect meal or side dish for any occasion.

Instructions

To make the dressing: Place all the dressing ingredients in a jar and whisk until emulsified.
To make the salad: In a large salad bowl, combine quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro. Drizzle the dressing over the salad, toss gently to combine. Garnish with chopped cashews and almonds. Serve and enjoy!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Thai