Thai Quinoa Salad

Tagged in: Recipes
Thai Quinoa Salad


There’s nothing we love more than having a a simple healthy salad recipe that's so easy to make and full of delicious Thai flavors.

Quinoa is one of our favorite go-to ingredients in our Good Clean Kitchen. It takes only 15 minutes to prepare, is gluten-free, high in protein, high in fiber and has a ton of nutritional benefits.

It’s a very versatile ingredient that can be used in Buddha bowls, enjoyed for breakfast, or made into delicious salads.

This Thai Quinoa Salad is made with a mix of quinoa, crunchy veggies and fresh herbs and is topped off with our favorite super creamy sesame tahini dressing. We usually serve it as a light lunch or side salad, but it can be made into a heartier meal by adding baked tofu, shrimp or your favorite protein.


Ingredients For The Salad

2 cups quinoa, cooked
1 cup red cabbage, shredded
1 cup carrots, grated
1 red pepper, chopped
1/2 cup cucumber, chopped
1/2 cup steamed edamame beans
1/4 cup cashews
1 large handful basil leaves, chopped
1 large handful cilantro leaves, chopped

Super Creamy Sesame Tahini Dressing

3 tbsp olive oil
1 tbsp sesame oil
2 tbsp tahini (We like the 365 Whole Foods brand)
2 tbsp lime juice
1 tbsp tamari
1 tbsp maple syrup
1 tbsp finely chopped ginger
1 tsp sriracha
1/2 tsp ground pepper
2–3 tbsp water


First, prepare the quinoa. Transfer to a serving bowl and allow to cool in the refrigerator.

Mix the rest of the salad ingredients together in a large bowl. Set aside while you prepare the dressing.

Mix all the salad dressing ingredients together in a small bowl or small blender until smooth and creamy. (If you’re dressing is too thick, add a bit more water.)

Add the cooled quinoa to the salad, pour the dressing on the top. and gently mix together until combined. Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.


Lisa’s Quinoa Tabbouleh