Thai Quinoa Salad Recipe
A light healthy salad with huge wow factor! This Thai Quinoa Salad Recipe offers tons of color, texture, contrasting flavors, and nutrients.
Cooking Quinoa For Fresh Summer Dishes
Fresh and fragrant Thai Quinoa Salad is a fabulous side dish or vegetarian main course!
Summer is quickly coming to an end. The back-to-school proceedings are underway. Where did the time go??
Although I know fall is just around the corner, I’m not yet ready to transition away from light summer dishes. How about you? I’m still craving dishes are that healthy, bold, and crunchy with tons of texture and visual appeal.
Make-Ahead Quinoa Salad Recipe
Today’s Quinoa Salad Recipe is a personal favorite this season.
Loads of fresh summer produce is piled on top of fluffy aromatic quinoa. Then a simple Thai vinaigrette made of sesame oil, lime juice, fish sauce, ginger, and garlic is drizzled over the top. Just throw it all together and toss!
Our Thai Quinoa Salad is not only simple to make, but it is also packed with nutrients and distinct flavors.
Plus, it holds up well as a leftover. Take this Thai Quinoa Salad to work for lunch. Or make it ahead, and serve it at an event.
I’m going to stick with summer foods as long as possible this season. Thai Quinoa Salad will definitely be on the table a few more times this year, before I’m ready for fall flavors.
How to Make This Thai Quinoa Salad Recipe
Ingredients…
For the Salad:
- 1 cup dried quinoa
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1 cup thinly sliced red bell pepper
- 1 cup salted cashews
- 1/2 cup chopped scallions (or diced red onion)
- 1/2 cup chopped cilantro
For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (brings the taste and flavor of salt)
- 1 tablespoon honey
- 1 tablespoon fresh shredded ginger
- 1 clove garlic, minced
Instructions…
Place the quinoa in a medium sauce pot. Add 2 cups of water, cover, and bring to a boil.
Once the water boils, stir the quinoa. Cover again and simmer until the water is absorbed and the spirals start to separate from the seeds, about 15 minutes.
Then remove from heat and let the quinoa steam in the pot for another 10 minutes. Remove the lid and fluff with a fork.
Meanwhile, whisk all the dressing ingredients in a small bowl. Slice all the vegetables.
Once the quinoa has cooled a little, add all the veggies and toss the salad with the dressing in a large bowl. Serve immediately, or cover and refrigerate until ready to serve.
Frequently Asked Questions
How long does this salad last?
This salad can be made up to 2 days ahead. Use any color of quinoa you like, and you can store it in an airtight container in the fridge for up to 4 days. You can even meal-prep this dish for the week and pair it with protein (or if you are vegan/vegetarian you could do black beans or tofu).
What substitution for Fish Sauce should I use if I am a Vegetarian?
Fish sauce has its own special flavor, so it is hard to replicate. It is very salty, so soy sauce or some sort of soy substitute would be the best option.
What are some benefits of quinoa?
This grain-based salad offers many benefits. The nutrition facts provide a healthy balance of carbohydrates, protein, fat. Quinoa is also gluten free, high in fiber, contains antioxidants, and is a good source of zinc and iron.
What other ingredients can I add to this salad?
You can add any of your favorite veggies! Cherry tomatoes, feta cheese, red peppers, a sprinkle of lemon juice, or kalamata olives would all taste great in quinoa salad recipes.
More Quinoa Recipes
- Chicken Broccoli Quinoa Skillet
- Quinoa Lentil Salad Blend
- Crispy Kale and Quinoa Salad
- Stuffed Zucchini Boats with Quinoa and Pine Nuts
- Almond Quinoa Energy Bar by TastingTable
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, sodium, and fiber percentages.
Thai Quinoa Salad Recipe
Video
Ingredients
For the Salad:
- 1 cup dried quinoa
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded red cabbage
- 1 cup thinly sliced red bell pepper
- 1 cup salted cashews
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
For the Dressing:
- 3 tablespoons sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 1 tablespoon fresh shredded ginger
- 1 clove garlic, minced
Instructions
- Place the quinoa in a medium sauce pot. Add 2 cups of water, cover, and bring to a boil. Once the water boils, stir the quinoa. Cover again and simmer until the water is absorbed and the spirals start to separate from the seeds, about 15 minutes. Then remove from heat and let the quinoa steam in the pot for another 10 minutes. Remove the lid and fluff with a fork.
- Meanwhile whisk all the dressing ingredients in a small bowl. Slice all the vegetables.
- Once the quinoa has cooled a little, add all the veggies and toss the salad with the dressing. Serve immediately, or cover and refrigerate until ready to serve.
Very tasty salad! I omitted the cashews & fish sauce & used Soja Sauce, sesame seeds & a little srirascha sauce, which worked well. Next time I might add crispy tofu for a little more protein. Thank you!
a very welcome change of salad ingredients for me and love the textures too, and good to feel healthy eating it, thank you!
Sommer,
I love your recipes and I can’t wait to try this one. I’d like to avoid using fish sauce because I’m vegetarian. I couldn’t find a vegetarian version at my grocery store. Would tamari, coconut aminos, vegetarian oyster sauce, or something else help give the dressing a nice umami flavor? I’ll appreciate any suggestions you share. Thanks!
Hi Tamar,
Yes, that’s tricky because fish sauce has its own special flavor. It is very salty, so I would say soy sauce or some sort of soy substitute would be the best option. Hope this helps!
I used Coconut Aminos instead of fish sauce since I don’t eat meat and it was DELICIOUS! We didn’t have red cabbage alone, so I used Trader Joe’s Cruciferous Crunch which has red cabbage, brussels sprouts, kale and it also was excellent!! We will be adding this to our regular menu!!
Hi, Sommer! I have been following your website for quite a time and i must say your recipes looks as good as you do.
Keep up the good work deer. Lots of love. Cheers!
OMG what a brilliant salad. Loved the Video and that dressing looks tempting. I also made a Quinoa salad sometime back but not as this tempting as this one.