Thai Quinoa Salad

A Fresh + Flavorful Thai Quinoa Salad

Looking for a go-to dish that’s light, satisfying, and full of vibrant flavor? This Thai Quinoa Salad is one of our weekday staples—a crunchy, colorful, and crave-worthy recipe that delivers on both nourishment and taste.

Quinoa is one of our all-time favorite ingredients in the Tuesday Foods kitchen. It’s naturally gluten-free, high in fiber and protein, and cooks up in just 15 minutes. We love its versatility—whether tucked into a Buddha bowl, served warm at breakfast, or tossed into fresh, flavorful salads like this one.

This Thai-inspired version pairs quinoa with crunchy veggies, fragrant herbs, and a creamy sesame-tahini dressing that pulls everything together. It’s perfect as a light lunch or side, but you can bulk it up with baked tofu, shrimp, or your favorite protein for a heartier meal.

Thai Quinoa Salad

Serves 4

Salad Ingredients:

• 2 cups cooked quinoa

• 1 cup shredded red cabbage

• 1 cup grated carrots

• 1 red bell pepper, chopped

• 1/2 cup chopped cucumber

• 1/2 cup steamed edamame

• 1/4 cup roasted cashews

• 1 large handful fresh basil, chopped

• 1 large handful fresh cilantro, chopped

Creamy Sesame Tahini Dressing:

• 3 tbsp olive oil

• 1 tbsp sesame oil

• 2 tbsp tahini

• 2 tbsp lime juice

• 1 tbsp tamari

• 1 tbsp maple syrup

• 1 tbsp fresh ginger, finely chopped

• 1 tsp sriracha (optional for a kick!)

• 1/2 tsp ground black pepper

• 2–3 tbsp water (to thin)

Directions:

1. Cook quinoa according to package instructions. Let cool in the fridge while prepping the rest of the ingredients.
2. In a large bowl, combine all salad ingredients.
3. In a small bowl or blender, whisk together the dressing until smooth and creamy. Add more water as needed to reach desired consistency.
4. Add the cooled quinoa to the salad bowl, drizzle with dressing, and toss gently to combine.
5. Refrigerate until ready to serve. This salad keeps well for several days and makes a great meal prep option!