Thai Quinoa Salad
This post may contain affiliate links. See my disclosure policy.
The flavors in this Thai Quinoa Salad recipe are out of this world! Vibrant colors, crunchy textures, and a fabulous peanut dressing come together to create a healthy, delicious, and visually pretty salad that is guaranteed to be a hit at your next dinner gathering!
For another delicious and nutritious quinoa salad check out my Lemony Quinoa Cannellini Bean Salad!
Several years ago I was a potluck and someone brought a quinoa salad with a similar flavor profile. I loved it but was never able to get the recipe so I worked on recreating it from memory. And I absolutely love it! It’s a healthy and delicious salad that features an array of vibrant colors, crunchy textures, and is tossed with a fabulous peanut dressing. Serve it at your next picnic, potluck, BBQ or family dinner. It’s sure to be a hit!
This recipe calls for quinoa, an extraordinarily healthy grain, but you can also substitute any other grain of your choice. Likewise the peanut dressing used in this recipe can be used for a variety of other applications including a dipping sauce, a sauce for grilled and baked chicken and pork and for other salads.
This salad is naturally gluten free and vegan (simply swap out the honey for a liquid sweetener of your choice) and is high in protein and vitamins.
Can Thai Quinoa Salad Be Made In Advance?
Yes! Simply prep the veggies and peanut dressing ahead of time, cook and refrigerate the quinoa, and then toss everything together just before serving. It’s ready in a snap!
Thai Quinoa Salad Recipe
Let’s get started!
Add all the chopped veggies and herbs to a large bowl and toss to combine.
Add the cooked, chilled quinoa and stir to combine. Make sure the quinoa is thoroughly chilled through to prevent it from becoming mushy.
Add all the peanut dressing ingredients in a bowl or blender and puree until the sauce is smooth. This time I placed everything in a bowl and used an immersion blender.
Pour the peanut dressing over the salad and stir to combine. Serve immediately.
Refrigerate any leftovers and let it sit at room temperature for a few minutes before serving.
Enjoy!
For more delicious salads be sure to try our:
Save This Recipe
Enter your email address and we'll send it straight to your inbox!
Thai Quinoa Salad
Ingredients
- 3 cups cooked quinoa (about 1 cup uncooked) , thoroughly chilled (careful not to overcook to avoid it from being mushy)
- 1 1/2 cups finely shredded red cabbage
- 3/4 cup julienned carrots
- 1 red bell pepper, finely sliced
- 1/3 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 3 green onions, sliced
- For the Peanut Dressing:
- 1/4 cup natural unsweetened peanut butter (smooth or chunky, your choice)
- 2 tablespoons tamari or soy sauce (for gluten free use tamari)
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- Juice of one lime
- 1 tablespoon honey (vegan: use liquid sweetener of choice)
- 2 teaspoons finely minced ginger
- 2 teaspoons finely minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fish sauce (optional) (vegan: omit)
- 1-2 teaspoons lemongrass paste (optional but fabulous)
- 2-3 tablespoons hot water (add more if you want a thinner dressing)
Instructions
- Place the veggies and herbs in a large mixing bowl and toss to combine. Add the chilled cooked quinoa and stir to combine.
- Add the peanut dressing ingredients to a blender (or bowl and use immersion blender) and puree until smooth.
- Pour the peanut dressing over the salad and stir to combine. Serve immediately.
Notes
Nutrition
Originally published on The Daring Gourmet on June 30, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Delicious!,! A helpful note is that it’s 3 cups cooked quinoa, which I think is about 1 cup dry. I cooked up 3 cups dry and it was obvious that was not right.
I’m so glad you enjoyed it, Wanda, thank you! And thanks for the feedback, I’ve added that note.
Such a refreshing salad full of wonderful flavors! Love the smashing technique!
Thank you, Kelly!
I love this for a side dish! Love all those colors!
Looks delicious. I just quick pickled some red cabbage before I saw this recipe – think I should rinse it before using it to make this salad?
Rinsing probably isn’t necessary, Karen. The bit of tang may even add a nice flavor component.
I love all the flavors in this!
This salad is fantastic! I can’t wait to enjoy it again. It was perfect for lunch yesterday and will be just as good tomorrow.
I’m so glad you enjoyed it, Jacque, thank you!
What an amazing salad!! I love the flavors!
Such a fresh and delicious salad!! I can’t wait to try it! :)
What a great and easy summer side dish idea. It looks amazing!
Gave this a try with dinner and it was the perfect side dish! So light with the right amount of flavor!
Thank you, Sara, I’m so glad you enjoyed it!
This is such a beautiful looking salad and tastes as good as it looks. The dressing is fantastic. I made the dressing with PB2 (low fat powdered peanut butter) and didn’t miss the fat of regular peanut butter, otherwise made as directed. A keeper and worthy of printing out for my favorite recipe booklet! Thanks.
That’s wonderful, Cindy, thank you so much!
Delicious, fresh, colorful and healthy. Appreciated by everyone, a well balanced salad.
Thank you, Lucie, I’m so glad everyone enjoyed it!
Absolutely delicious! I made this for a potluck over the weekend and not a speck was left, everyone loved it. Thank you!
Wonderful, Natalie, I’m so glad to hear it, thank you!
The colors of this are absolutely amazing! I cant wait to see the textures when I have a bite!