Thai Quinoa Salad
This Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! I love serving it as a light lunch or dinner — with Thai-inspired ingredients and a divine peanut ginger sauce, it’s always a hit.

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
Enjoy friends! If you make this Thai quinoa salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Thai Quinoa Salad
Ingredients
Thai Quinoa Salad:
- 1 large carrot, julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage, (200g)
- 1 cup chopped red bell pepper, (104g)
- 1 cup chopped green bell pepper, (104g)
- 2 cups kale, removed from stems, washed, dried and chopped
- 1/4 cup cashews, chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce , or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is a delicious salad! I’ve made it 3 or 4 times now. It’s the perfect salad to make at the start of the week so we have a few days of lunches! Thanks for sharing
Wow we love this feedback Kelly! Thank you for trying it and then even commenting on it!
Great tasty salad. Hated the dressing so made one with peanut butter, maple syrup, liquid aminos, ginger and crushed pepper. Very yummy
Love this salad. So easy to. put together, flavourful, and the cashew adds a nice crunch
Amazing salad! I added whole snap peas into it too which added a great crunch
Hi Maddy! Snap peas sound like an amazing addition. Thanks for your kind words and thank you for reading!
This salad looks wonderful. Sadly, I need to stay away from night shades like green and red peppers. Do you recommend other vegetables to substitute instead? Thanks, Molly
Hi Molly Thanks so much for reading! Hmmm… As a suggestion I would use zucchini to mimic the same crunch of the bell peppers. I hope this helps!
Looks yummy! I’m going to try!
Awesome Shantel! We hope that you enjoy the recipe! thank you for reading!
Hello,
This looks amazing. Wanting to make this week. I’m confused by the 2 cups cooked quinoa. Do I measure the 2 cups dry or or do I measure 2 cups already cooked quinoa? Thanks!
Hi Chaitanya! Thanks so much for reading. You would have to measure out 2 cups of quinoa already cooked. I hope this helps!
I love this recipe so much, it’s perfect for taking to work during the week. Healthy and delicious as usual. I definitely recommend!!
We’re happy that you love the recipe, Eloise! Thanks for the recommendation.
Delicious salad! I would like the dressing to have a little more spice just because I like my thai food to have a kick;) so I added siracha on top of mine. Also I added some grated fresh garlic to the dressing, and to the salad I added shelled edamame, julienned cucumber, and sliced scallions. It turned out so good and it was such a perfect dinner on a summer evening.
I love this recipe. It has become my new recipe when i want to eat healthy and show off a bit 🙂