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 clean eating 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 for a low-carb option.
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
