Thai Quinoa Salad

This crunchy, incredibly flavourful Thai quinoa salad is perfection in a bowl! Based on my Fresh Spring Rolls, I eliminated the wraps and noodles to make this a quick, no-fuss meal. I switched up the lettuce for kale, added crunchy cashews, and plenty of quinoa for protein. This recipe will leave you full and completely satisfied!

Why I Can’t Get Enough of This Thai Quinoa Salad

• The peanut ginger dressing. It’s honestly THE best dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. (It also stores perfectly, so maybe make a double batch!)
• A rainbow of colours. If we eat first with our eyes, this Thai quinoa salad is an absolute FEAST, my friends. It’s so vibrant and colourful, it makes you want to just dig in.
• Hearty and satisfying. The quinoa, veggies, and dressing all combine to make for a salad that leaves you feeling pleasantly full.

Notes on Ingredients

Let’s take a quick look at what you’ll need to make this salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Salad:

• Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness.
• Quinoa – You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so it’s cool when I make my salad. Check out my quinoa tutorial for lots of helpful info on properly cooking it.
• Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad.
• Red and green bell peppers – A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are ripe and more sweet. The combination of both gives this quinoa salad more complex flavour.
• Kale – I used kale for this salad, but you could also use lettuce or baby spinach.
• Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. You can also use peanuts or almonds.
• Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness.

For the Dressing:

• Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for.
• Maple syrup – Maple syrup sweetens the dressing naturally. Date syrup would also work.
• Soy sauce, tamari, or liquid aminos –Tamari is similar to soy sauce, but it’s gluten-free. It gives the same umami flavour, but it’s a bit less salty. You can also use liquid aminos or low sodium soy sauce.
• Distilled white vinegar – For a bit of tang and balancing the flavours. Rice vinegar will also work.
• Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing.
• Natural peanut butter – Natural peanut butter is typically made only with peanuts and salt.
• Red pepper flakes – Just a tiny bit of heat tops off the dressing. Feel free to adjust the amount to your liking.

How to Make Thai Quinoa Salad

One of the things I love most about this recipe is how simple it is to make. Just mix up the dressing and toss with all the salad ingredients. Here’s a quick overview:

• Make the dressing. Whisk all of the ingredients together until the dressing is smooth. 
• Toss the salad. In a separate bowl, toss all the salad ingredients with a squeeze of lime juice.
• Dress the salad. Add the sauce to the salad and toss until everything is well-coated. 

Tips and Variations

• Make sure the quinoa is dry. Follow my directions on how to cook quinoa to make sure it’s perfect! Soggy quinoa will water down the dressing, making this salad less flavourful.
• Add more protein. Shelled edamame or fried tofu will give this already protein-packed salad an even bigger boost.
• Switch up the nut butter. If you can’t eat peanuts, almond butter or sunflower seed butter will also work for the dressing.
• Make it into wraps. Scoop your Thai quinoa salad into lettuce leaves and sprinkle chopped cashews over the top.

Serving Suggestions

Serve this recipe with crispy teriyaki tofu or cooked tempeh if you want to add a simple protein to fill out your dinner. This Thai coconut curry soup would also be a delicious pairing!

How to Store Leftovers

Refrigerate this Thai quinoa salad in a Tupperware container in the fridge for up to 5 days. Extra dressing can be stored in the fridge separately in a mason jar or covered container. Stir before using or bring it to room temperature for 20 minutes, since it may thicken a bit in the fridge.

More Satisfying Salad Recipes

• Tofu Egg Salad
• Fattoush Salad
• Vegan Nicoise Salad
• Loaded Potato Salad
• Chickpea Panzanella Salad