Thai quinoa salad is a salad full of fresh vegetables and herbs and can be made any time of the year. It has an easy homemade dressing with a little kick from the crushed red pepper flakes. Add some peanuts for an extra crunch!
Is quinoa healthier than rice?
Does everyone remember back in 2016 when Quinoa was a trending new grain and everyone was obsessed with it? A cup of quinoa provides twice the protein as regular rice and adds a little bonus of added fiber. It will also help keep you fuller for longer. For even more protein try adding in some chopped chicken, shrimp, chopped peanuts, or tofu!
Salad Dressing
The dressing for this salad recipe is made from ingredients that are easily found in your pantry. However if you are looking to spice this recipe up try making a Thai Peanut Dressing or Ginger Peanut Dressing to go on top of it.
What Ingredients do I need for Thai Quinoa Salad?
In this section, you can find substitutes or suggestions for certain check here
Quinoa - Cooked to whatever method you prefer. Quinoa can be made in a rice cooker, slow cooker, instant pot, or on the stove.
Vegetables: Bell Pepper, Carrot, English Cucumber, Scallions, Cilantro, Mint
Dressing Ingredients: Freshly squeezed lime, Asian fish sauce, Vegetable oil, sugar, crushed red pepper flakes.
How to Make Thai Quinoa Salad
Add quinoa, salt and 1-⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
Other Recipes To Try
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Thai Quinoa Salad
- Yield: 6 1x
Ingredients
- For the Salad
- 1 cup quinoa, rinsed (or pre-washed)
- ½ teaspoon salt
- 1 red bell pepper, cut into bite-sized strips
- 1 carrot, peeled and grated
- 1 English cucumber, seeded and diced
- 2 scallions, white and green parts, finely sliced
- ¼ cup freshly chopped cilantro
- 2 tablespoons fresh chopped mint or basil (optional)
- For the Dressing
- ¼ cup freshly squeezed lime juice, from 3-4 limes
- 2-½ teaspoons Asian fish sauce
- 1-½ tablespoons vegetable oil
- 2 tablespoons sugar
- ¼ teaspoon crushed red pepper flakes (use less if you don't like heat)
Instructions
- Add quinoa, salt and 1-⅔ cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
- In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
- Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
Notes
myWW points: Blue 2; Green 2; Purple 1
- Category: Easy
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: ½ cup
Keywords: thai quinoa salad
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