Thai Quinoa Salad

Looking for a vibrant, nutritious meal that satisfies on every level flavor, texture, and nourishment? This Thai Quinoa Salad is a go-to plant-based dish that’s as beautiful as it is balanced. Packed with colorful vegetables, protein-rich edamame, crunchy cashews, and a rich, zesty peanut-ginger dressing, this salad checks all the boxes for a healthy lunch or dinner that doesn’t sacrifice taste.

The combination of quinoa and edamame provides a complete protein source, making this salad ideal for vegetarians and vegans. Bold flavors from the creamy peanut sauce, fresh cilantro, and Sriracha give it that unmistakable Thai-inspired kick, while crisp cabbage, bell peppers, and carrots bring freshness and crunch to every bite. Best of all? It’s meal-prep friendly, endlessly customizable, and absolutely delicious cold or at room temperature.

Whether you’re trying to eat more plants, add a colorful side to your weeknight rotation, or prep your lunches in advance, this salad is the perfect answer.

Why You’ll Love This Salad

• Nutrient-rich: Packed with protein, fiber, healthy fats, and a rainbow of vegetables.
• Meal-prep ready: Keeps well in the fridge and tastes even better the next day.
• Vibrant Thai-inspired flavors: The peanut-ginger dressing is tangy, creamy, and crave-worthy.
• Gluten-free friendly: Just sub tamari or coconut aminos for soy sauce.
• Customizable: Add grilled chicken, tofu, or avocado, or swap out veggies depending on what you have.
• Perfect for all seasons: Cool enough for summer lunches, hearty enough for winter meal prep.

It’s not just a salad it’s a full, satisfying meal that leaves you feeling energized and nourished.

Ingredients Breakdown

Quinoa Salad Base:

• ¾ cup quinoa (uncooked): This protein-packed grain cooks up light and fluffy, serving as a neutral base that soaks up all the flavorful dressing.
• 1 heaping cup red cabbage, shredded: Adds crunch, fiber, and gorgeous color.
• 1 red bell pepper, diced: A sweet, fresh contrast that also brings vitamin C.
• ¼ cup red onion, chopped: Sharp and zesty—mellowed slightly by the dressing.
• 1 cup carrots, shredded: Adds subtle sweetness and crunch.
• 1 cup edamame, shelled: Offers a big protein boost and bright green color.
• ½ cup fresh cilantro, chopped: Brings a burst of herby brightness.
• 2 green onions, chopped: Adds fresh, mild onion flavor.
• ½ cup cashews (halves or whole): For crunch and a buttery, rich finish.

Peanut Dressing:

• ¼ cup creamy peanut butter: Smooth or crunchy—this adds the creamy backbone.
• 2 tsp freshly grated ginger: Provides zing and freshness.
• 3 tbsp low-sodium soy sauce: Balances saltiness and umami.
• 1 tbsp honey (or maple syrup): Adds sweetness to balance spice and tang.
• 1 tbsp red wine vinegar: Gives a tangy edge.
• 1 tsp sesame oil: Nutty and aromatic—key in Thai flavor profiles.
• 1 tsp olive oil: Lightens and smooths the dressing.
• 1 tsp Sriracha: For a gentle kick (optional).
• Water to thin as needed: Add a tablespoon at a time until pourable.

How to Make Thai Quinoa Salad

1. Cook the Quinoa

Start by rinsing the quinoa in a fine mesh strainer to remove bitterness. Then cook according to package instructions—usually about 2:1 ratio of water to quinoa, simmered for ~15 minutes until fluffy. Once cooked, let it cool completely. Fluff with a fork and set aside.

Tip: You can cook quinoa a day ahead and store it in the fridge.

2. Prepare the Vegetables

While the quinoa is cooking, prep your veggies:

• Shred the cabbage and carrots.
• Dice the bell pepper and red onion.
• Chop the green onions and cilantro.
• Thaw and drain the edamame (if frozen).

Place everything into a large mixing bowl and set aside.

3. Make the Peanut Dressing

In a small bowl or jar, whisk together all dressing ingredients: peanut butter, ginger, soy sauce, honey, vinegar, sesame oil, olive oil, and Sriracha. Add water slowly, one tablespoon at a time, until the dressing reaches your desired consistency—creamy but pourable.

Optional: Blend the dressing in a small food processor or blender for extra smoothness.

4. Assemble the Salad

To the large bowl of veggies, add your cooled quinoa. Pour over the dressing and toss thoroughly to coat everything. Taste and adjust seasoning—add more soy sauce for saltiness, honey for sweetness, or Sriracha for heat.

5. Garnish and Serve

Top with cashew halves and extra chopped cilantro or green onions. Serve chilled or at room temperature.

Tips & Variations

• Make it a meal: Add grilled chicken, baked tofu, shrimp, or even crispy chickpeas.
• Add fruit: Mango or pineapple chunks add a sweet, tropical twist.
• Nut-free version: Swap peanut butter for sunflower seed butter and omit cashews.
• Low-carb option: Use cauliflower rice instead of quinoa.
• Add crunch: Try toasted sesame seeds or crushed peanuts on top.
• Spice it up: Add extra Sriracha, chili flakes, or a bit of minced Thai chili.
• Add leafy greens: Toss in baby spinach or kale for more volume and nutrients.
• Switch the vinegar: Rice vinegar or lime juice work well in place of red wine vinegar.

Storage & Meal Prep

One of the best things about this Thai Quinoa Salad is how well it stores:

• Fridge: Keeps well in an airtight container for up to 4 days.
• Meal prep: Divide into 3–4 portions for grab-and-go lunches. Store dressing separately or mix ahead.
• Make-ahead: The dressing can be made up to a week in advance. Store in a sealed jar in the fridge.
• Avoid sogginess: If adding delicate greens like spinach, mix them in just before serving.

The flavors actually intensify and improve after a few hours in the fridge—making it an ideal candidate for next-day meals.

Nutrition Highlights

Approximate nutrition per serving (4 servings total):

Nutrient	Approximate Value
Calories	380–420
Protein	14–16g
Carbs	35–40g
Fiber	6–8g
Fat	20–22g

These numbers vary depending on your sweetener and nut butter choices, but overall, this dish is rich in plant protein, fiber, and healthy fats—ideal for balanced eating.

FAQs

Can I make this ahead of time?
Yes! The salad actually tastes better after marinating a few hours in the fridge. Just wait to add the cashews until right before serving to keep them crunchy.

Is this salad gluten-free?
Yes, if you use tamari or coconut aminos instead of regular soy sauce.

Can I use another grain besides quinoa?
Sure—bulgur, couscous, farro, or brown rice all work, though quinoa provides the best complete protein profile.

What if I don’t like peanut butter?
You can use almond butter or sunflower seed butter for a different twist, or try a sesame-based tahini dressing.

Can I serve it warm?
It’s best served chilled or room temp, but the quinoa and edamame could be warmed slightly before tossing with dressing for a cozy spin.

Flavor Profile & Pairings

This Thai Quinoa Salad offers a balance of bold, fresh, and nutty flavors:

• Creamy and tangy: From the peanut butter and vinegar.
• Bright and zesty: Thanks to ginger, Sriracha, and fresh herbs.
• Crunchy and colorful: Thanks to raw cabbage, peppers, carrots, and cashews.
• Umami and salty-sweet: From the soy sauce and honey combo.

Pair with:

• Thai-style spring rolls or dumplings
• Iced jasmine tea, sparkling lime water, or a light Pinot Grigio
• Mango sticky rice or coconut yogurt for dessert

It also makes a fantastic side dish for grilled meats or tofu satay skewers.

Conclusion

This Thai Quinoa Salad is more than just a side it’s a flavor-packed meal you’ll crave all week long. With a satisfying mix of textures, colors, and nutrients, it’s the kind of salad that earns a permanent place in your rotation. Whether you’re meal prepping, feeding a crowd, or just trying to add more plant-based meals to your diet, this dish rises to the occasion.

Nutty, spicy, sweet, and vibrant, it’s everything a well-rounded meal should be and a perfect introduction to Thai-inspired flavors. Plus, the adaptability means you can easily change it up every time based on what’s in your fridge.

Give it a try, and you might find yourself reaching for this quinoa salad more than you expected. It’s simple, satisfying, and seriously delicious. Enjoy!

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