This simple Thai quinoa salad is peppered with a rainbow of veggies and tossed in a creamy almond butter sauce. It’s full of texture, color, and BIG flavor!
Many years ago, I fulfilled a long-time dream of mine: I hopped on a plane (by myself!) and visited Thailand for 8 days. Ever since, I have loved incorporating Thai flavors into my cooking, whether it’s more traditional dishes like Chicken Pad Thai and Green Curry, or this Thai quinoa salad. (If you want to read more about my trip, check out my travel recap!)
What Makes This Thai Quinoa Salad a Win
Here are all the reasons you’re going to love this easy, delectable quinoa salad!
- The tastiest mix of ingredients. The blend of vegetables gives the salad the perfect mixture of flavors and textures. The carrots and bell peppers bring a hint of sweetness, while the broccoli and cabbage add their brilliant earthy flavors, which is all balanced out with the brightness from the green onions. And then there’s the quinoa which makes the whole salad feel fluffy and light.
- That dressing, though. What makes this salad distinctly Thai-inspired is the wonderful dressing. I went for a version that boasts a ton of flavor with just five ingredients. It starts with a blend of creamy almond butter, toasted sesame oil, and gluten-free tamari. Then for some acidity, I added brown rice vinegar and lime juice. It’s creamy, nutty and just delicious!
- A meal prep lunch to get exciting about. Isn’t it the best feeling when you know you’ve got a delicious lunch ready and waiting for you in the fridge? This Thai quinoa salad is great for making in advance and enjoying for the next few days!
What You’ll Need
Here are the ingredients you’ll need to make this super flavorful Thai quinoa salad! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cooked quinoa – Here's how to cook quinoa.
- Vegetables – I use broccoli florets, shredded carrot, red bell pepper, shredded cabbage, and green onions.
- Peanuts – These are optional, but I like the crunch they add. Cashews would be good too!
- Almond butter – Or peanut butter, if you prefer.
- Toasted sesame oil – Using toasted is a must! Regular sesame oil just has a mild flavor, while toasted really brings a lot of flavor to the table.
- Gluten-free tamari – You can use low-sodium soy sauce if you’re not gluten-free.
- Brown rice vinegar – Or regular rice vinegar if you can’t find brown
- Lime juice – Be sure to use fresh, not bottled. Fresh is much more vibrant.
- Water – To thin the dressing.
How to Make Thai Quinoa Salad
You’ll find the complete directions for making this salad in the recipe card below, but here’s a quick overview.
- Combine. Add all the ingredients to a large bowl except the broccoli and the dressing.
- Steam the broccoli. Only if you’d like! You can also use raw broccoli for more crunch. Once the broccoli is steamed, add it to the bowl.
- Add the dressing. Toss to coat, then serve or refrigerate.
Tips for Success
As you can see, this recipe is super easy. But these tips will help you make sure it turns out perfect!
- Make sure your quinoa isn’t soggy. If you follow the tips in the post linked above, you can’t go wrong! Soggy quinoa will water down the dressing, making your Thai quinoa salad less flavorful.
- Dry the veggies well. For the same reason you want your quinoa to be dry and fluffy!
- Make sure to chop the vegetables finely. This will help distribute the flavors evenly throughout the salad so you get a taste of everything in each bite.
Variations
Here are some ways you can make this recipe your own.
- Add a protein. Try edamame or chickpeas, or Crispy Baked Tofu for something a little more substantive. Chicken or shrimp would also work well.
- Switch up the veggies. Use what you have on hand and what’s in season!
- Add fresh herbs. For an extra pop of freshness and color, add some chopped cilantro or Thai basil to the salad.
- Try a different grain. If you're out of quinoa and still want to make this salad, you could use brown rice, farro, or even cauliflower rice.
Serving Suggestions
You can serve this Thai quinoa salad as-is or over a bed of greens for a light main dish. It’s also a great side for proteins like Baked Coconut Tofu Tenders, Mongolian Chicken, or Honey Glazed Salmon.
How to Store
This Thai quinoa salad is an amazing make-ahead dish, making it perfect for meal prep. Place the salad in an airtight container and store it in the fridge for up to 4 days. The flavors will develop even more with time, so it's great for enjoying leftovers. I don't recommend freezing this recipe, since it will change the texture of the fresh veggies (and not in a good way!).
More Quinoa Salads
Thai Quinoa Salad
Ingredients
- 3 cups cooked quinoa
- 1 cup broccoli florets finely chopped
- 1/2 cup shredded carrot
- 1 cup red bell pepper julienned and cut into 2″ strips
- 1 cup shredded cabbage
- 2 green onions finely chopped
- 1/4 cup peanuts chopped (optional)
- Dressing
- 1/4 cup creamy almond butter (or peanut butter
- 1 tablespoons toasted sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon brown rice vinegar
- Juice of 1 lime
- 2 – 3 tablespoons water to thin the dressing
Instructions
- Add all the salad ingredients into a large bowl, minus the broccoli and dressing.
- If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine. (<– this step is optional, you can also just eat it raw!)
- Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.
- Serve immediately or store in fridge and serve when desired.
- Enjoy!
Nutrition
Oh god. This was mind blowing delish. I added a lil ginger and tabasco. Thus huge batch was so delicious. It just vanished in no time. Thanks ❤
I’m so glad you enjoyed it!! 🙂
I’ve had this recipe saved for YEARS and make it off and on. Just went back to make it, and now it’s a cold salad? I’m confused….the dish I used to make was made on the stovetop. Does that version still exist?
Hi Ashley – I’ve never changed this recipe actually! Could you maybe be thinking of something else? Or another Thai-inspired recipe from the site? This one has always been a cold salad 🙂
Made this and it was seriously delish
I’m so glad you liked it! Thanks for the review!
What can I replace quinoa with
Any whole grain!
I have just been diagnosed with a non-Hodgkin lymphoma, so my family has begun switching to a plant-based diet. Last week I made your crunchy thai peanut quinoa salad and my entire family, down to my four-year old, loved it. I bookmarked it but I can no longer find it. The almond butter salad looks similar, but could I get the original recipe? It was on tonight’s menu, but now I’m punting. Help, please! We also made quinoa tacos and they were a hit as well. Thank you!
Hi Charlee! So glad you’ve been liking it 🙂 Is it this one: https://www.simplyquinoa.com/thai-peanut-chopped-spinach-salad/? Or this one: https://www.simplyquinoa.com/quinoa-pad-thai-salad/? Or https://www.simplyquinoa.com/asian-quinoa-bowls-with-peanut-baked-tofu/
We haven’t made any updates to any of our peanut salad recipes, so maybe it’s just titled differently? If you want to describe the ingredients a bit I could definitely point you in the right direction! xox
I’m allergic to nuts. Do you think tahini would work for the dressing? Or sunflower butter?
Definitely tahini!
How much is a serving? Like a cup?
I’d say about 1 1/2 cups 🙂
Hi Alyssa, Thanks for your easy and healthy vegetable recipe. I have to cook healthy food for my husband. I will try this recipe.
Loved this – super easy and dressing is so good !!
Hooray!! So happy you enjoyed it 🙂 Thanks, Rachel!
Delicious, Alyssa!! I loved it cold but warmed some of the leftovers up in the microwave for a minute which steamed the veggies just a tad. So good both ways!!
OMG YUM! I’ve never tried it warm – sounds SO delicious!
I want to make this. It looks yum!
You’re going to love it!
Looks amazing! Can it be served as a cold salad or should it be heated? I’m looking for a side dish to bring to a picnic this weekend.
I like serving it cold!
I’m not a huge fan of quinoa (it’s a texture thing)… Thoughts on another grain that would be good in this awesome salad?
Rice would be awesome!
This almond butter thai quinoa salad looks absolutely fantastic. Beautiful photos, too. I look forward to trying this. Thx Alyssa!
Thanks so much! Can’t wait to hear what you think of it 🙂
I don’t understand the serving size for this recipe. Are the stats for the whole salad total?
The 331 is per serving 🙂
delicious! I used broccoli slaw in place of the broccoli and it was so much less prep. Used it as main dish one night, in a spinach wrap for lunch the next – add some hot sauce and yummy!
YUM! Sounds amazing!
I made this salad for a family event. I doubled it and served it on a huge platter surrounded with cucumber slices. It loved so impressive and everyone loved it. I added grated fresh ginger and a bit of maple syrup to the dressing. Thank you for the recipe. It will be a family favourite.
I’m so glad you all loved it!! xox
Hi Alyssa, I just wanted to share a variation of the dressing/salad.. it has become our fave here with my family ???? I use only NON-GMO/Organic ingredients
3tbsp almond butter (I prefer fresh ground unsalted)
1tbs raw honey
2tsp toasted sesame oil
2tbsp Coco Aminos (delightful soy alternative)
1/4c Apple Cider Vinegar
1tbsp fresh grated Ginger
I mix all ingredients in a mason jar, let sit for at least 5mins before serving
We usually eat this with a raw cabbage salad; white and purple cabbage, grated/spiralized carrot, chopped celery, and lots of fresh cilantro.. I also like to throw in chopped romaine and red or yellow bell pepper
We love avocado and it tastes great w this salad too, along with sliced raw almonds.
My husband is a personal trainer and this has become a staple in our house. Most times I serve it with chicked marinated with a little avocado oil, lots of COCO Aminos, garlic, onion, pepper, Himalayan Pink salt, and red pepper flakes.. Perfection!
So healing and refreshing! Great detox salad too!
Sounds amazing! Thanks so much for sharing 🙂 xox
How long will this salad last? If I make it a day in advance, will it still be good?
Thanks!!
Dawn
Absolutely! It’s good for a few days 🙂
I absolutely love this salad. Would like to know know the nutritional value please.
Will update it now!
Just made this! Oh my goodness, simply delicious! I added black beans for some additional protein and am using this as a main dish. Thank you!
Sounds delicious! I’m thrilled you enjoyed it 🙂
I made a modified version of this tonight using the veggies I had in my frig( sautéed onions, peppers, mushroom and rainbow chard). It was delish. Loved the saice. Huge hit with the hubby.
Yummm! Sounds amazing!
Amazing. So, so yummy!! I made one adjustment – used a spicy sesame/peppers oil (The Spread) instead of toasted sesame oil. A hint of heat. Absolutely delicious. Thank you!
YUMM! Sounds absolutely amazing!
This turned out amazing! Needed a simple cleansing meal and used up all my veg! Super good and the dressing….yumm! Thanks girl! Easy meal for a family, will probably add some cilantro next time!!!
Yay so glad you enjoyed it! The cilantro sounds like a really nice touch! xo
YuMMY!! This looks SO good! I am going to HAVE to get the ingredients to make this! Yum!
Let me know if you try it! You will not be disappointed 😉
I love quinoa, I really need to experiment with it more! This salad is so visually appealing, I’m sure it’s delicious!
Salad perfection! Looks amazing.
I seriously love recipes like this! They can easily be changed to suit whatever ingredients you have in the fridge. My husband does not like salad, but I bet I could convince him otherwise with this recipe!
Oh I totally agree, that’s the beauty of quinoa! And yes, I bet you could. Especially if you don’t call it a salad 🙂
Such yummy ingredients! I love the color in this dish. It will certainlly make for a healthy and cooling side dish.
Such few ingredients for such a gorgeous, tasty dish! And I love Pad Thai so if this has a similar flavor I know I’ll love it!
Fabulous!!! I haven’t made quinoa in awhile, I am definitely doing this.
Oh my gosh, I wish we weren’t going out of town tomorrow. I would make a HUGE batch of this. Your Blog and recipes are so great. And I like your stories. Enjoy VT.
YAY! Your blog is finally back up in my Bloglovin’ feed! And o I love thai flavors! And yes, the sweetness from the peppers and that light crunch and burst! So great! Plus I’m a sucker for the sesame and peanut flavors!