This vibrant Thai Quinoa Salad brings together the perfect balance of nutrition and Thai-inspired flavors in just 35 minutes. Packed with 11g of protein and bursting with colorful vegetables, this wholesome dish delivers a satisfying blend of textures and tastes.
The protein-rich quinoa base combined with fresh ingredients creates a light yet filling meal that’s perfect for lunch, dinner, or meal prep. At only 278 calories per serving, this nutrient-dense salad proves that healthy eating can be both delicious and exciting.
Fresh Thai Quinoa Bowl
- Quinoa: ¾ cup uncooked – rinse well before cooking for best results
- Fresh Vegetables: 1 cup red cabbage, 1 red bell pepper, ¼ cup red onion, 1 cup carrots – all freshly chopped for optimal crunch
- Protein Boost: 1 cup shelled edamame for extra nutrition
- Fresh Herbs: ½ cup cilantro, 2 green onions – finely chopped
- Crunchy Topping: ½ cup cashew halves
- Asian-Inspired Dressing:
– ¼ cup peanut butter
– 2 tsp fresh ginger
– 3 tbsp low-sodium soy sauce
– 1 tbsp honey
– 1 tbsp red wine vinegar
– 1 tsp each: sesame oil, olive oil
– 1 tsp Sriracha sauce
Preparation Steps
- Quinoa Base: Prepare quinoa according to package directions until fluffy and tender
- Dressing Creation: Warm peanut butter and honey briefly, blend with remaining sauce ingredients until smooth
- Quinoa Seasoning: Toss cooled quinoa with half the dressing
- Vegetable Assembly: Combine all chopped vegetables in a large bowl
- Final Touch: Mix dressed quinoa with vegetables, add remaining dressing to taste
- Garnish: Top with cashews and green onions for extra crunch and flavor
Quick Prep Tips
While your quinoa cooks, save time by chopping all your veggies! You can shred the cabbage and carrots using a food processor with a grater attachment, or buy them pre-shredded from the store. The dressing comes together super fast in the microwave, making this a really simple meal to put together.
Make It Your Own
This colorful salad is super flexible! Try swapping the cashews for peanuts or almonds, or use different veggies like snap peas or cucumber instead of edamame.
Can’t have peanut butter? Almond or sunflower seed butter work great in the dressing. For a vegan version, just swap the honey for maple syrup. Want more protein? Add some crispy tofu or grilled chicken on top!
Serving Ideas
Serve this bright and fresh salad chilled or at room temperature. It makes an amazing lunch on its own, or serve it as a side dish with grilled meats or fish. Pack it for picnics or potlucks – it travels really well! For extra crunch and flavor, save some cashews and green onions to sprinkle on just before eating.
Storage Tips
Store your Thai quinoa salad in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two! If you’re making it ahead, keep the cashews separate and add them right before serving to keep their crunch.
Give it a quick stir and taste before serving – you might want to add a splash more dressing or a squeeze of lime to brighten it up.
Thai Quinoa Salad
Equipment
- Large Bowl
- microwave safe bowl
Ingredients
For the Salad
- 3/4 cup quinoa uncooked
- 1 cup red cabbage shredded
- 1 whole red bell pepper diced
- 1/4 cup red onion chopped
- 1 cup carrots shredded
- 1 cup edamame shelled
- 1/2 cup fresh cilantro chopped
- 2 whole green onions chopped
- 1/2 cup cashews halves
For the dressing
- 1/4 cup creamy peanut butter crunchy or smooth
- 2 teaspoons fresh ginger grated
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon honey or maple syrup
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
Instructions
- Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
- Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired.
- Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
- Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. Add quinoa and as much of the remaining dressing as you’d like, to taste. Add cashews and garnish with green onions.
