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Crunch Thai quinoa salad from the top view with a spoon on the side
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5 from 7 votes

Thai Quinoa Salad Recipe

This Thai Quinoa Salad recipe is my go-to weekday lunch. It is easy and quick to make, naturally vegan and gluten free. Packed with crunchy veggies like carrots, cabbage, and cucumber and tossed with a peanut butter/almond butter dressing, it is guaranteed to impress.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian Cuisine, Thai
Diet: Gluten Free
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

For The Peanut Butter Dressing:

  • 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

For The Salad:

  • 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)

Instructions

  • To make the dressing: Place all the ingredients in a jar and whisk until emulsified.
  • To make the salad: Place the quinoa, carrots, cabbage, bell pepper, scallions, cucumber, edamame, and cilantro in a large salad bowl.
  • Drizzle the dressing over the salad. Give it a toss. Garnish with cashews and almonds. Serve.

Video

Notes

  • Make Ahead: This salad is one of my favorite meal prep lunches because it stores well. Simply make the salad and dressing. Place the salad ingredients in individual meal prep bowls and store them with the dressing on the side. When ready to serve, drizzle it with the dressing and toss.
  • Storage: You can store the leftovers in an airtight container for up to 2 days in the fridge. When ready to serve, give it a mix, give it a taste, and season with salt, if necessary.

Nutrition

Calories: 395kcal | Carbohydrates: 40g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Sodium: 494mg | Potassium: 770mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6091IU | Vitamin C: 41mg | Calcium: 95mg | Iron: 4mg

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