Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.

Do you love Thai food as much as I do? Try this Spring Roll Bowl, Fresh Spring Rolls, or Drunken Noodles (Pad Kee Mao)!

A picture of the best Thai Quinoa Salad recipe in a large bowl, ready to serve.

Why I love this recipe:

  • Healthy – This Thai Quinoa Salad is just as delicious as it is healthy! I like to make a big batch for meal prep lunches during the week.
  • Fresh – All of the vegetables make the salad not only beautiful but so fresh and delicious. The combination of red bell pepper, purple cabbage, onion, carrots, edamame, cilantro, and green onion bring so many delicious flavors together.
  • Flavorful – The homemade peanut sauce blends all the flavors together and really makes this the best quinoa salad!

How to make Thai Quinoa Salad:

Cook Quinoa: Prepare quinoa according to package directions. You should have a little over 2 cups of cooked quinoa.

Make Sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. 

Peanut butter and honey in a bowl for a peanut sauce.

Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired.

Peanut butter, honey, ginger, soy sauce, vinegar, sesame oil, olive oil, and sriracha in a bowl with a rubber spatula.

Pour Sauce on Quinoa: Drizzle half of the Quinoa salad dressing over the cooked and cooled quinoa. Toss to combine.

A homemade peanut sauce being poured on quinoa to make a quinoa salad.

Chop Vegetables: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 

Chopped red pepper, onion, cabbage, carrots, edamame, and cilantro in a white serving bowl.

Combine: Fold the quinoa into the vegetables. Add as much of the remaining dressing as you’d like (to taste).

Quinoa poured on top of chopped vegetables to make an easy Thai Quinoa Salad.

Serve: Add cashews and garnish with green onions right before serving this healthy quinoa salad. Enjoy!

A close up image of a Thai Quinoa Salad in a large bowl, ready to enjoy!

Tips for Success:

A great tip to make this Asian quinoa salad recipe even easier is to chop all of the veggies the day before. Also, cook the quinoa the night before so it can cool in the fridge. You can also make the peanut dressing several days in advance, if you want. Store it in an airtight container, in the fridge.

Add the dressing to the salad gradually, to taste. You may not want to use it all. Also, I wouldn’t add the dressing until right before you’re going to serve the salad. And my last tip: save the cashews until the end, right when you’re ready to serve, so that they stay crunchy.

Make Ahead Instructions:

To Make Ahead: The veggies, quinoa, and peanut sauce can all be made in advance to make this quinoa salad even more effortless! Store everything separately in airtight containers in the fridge.

Recipe Variations:

More Favorite Salads:

Follow me for more great recipes

Recipe

A big bowl of Thai Quinoa Salad, ready to serve.
Prep 15 mins
Cook 20 mins
Total 35 mins
Save Recipe

Ingredients
 
 

  • ¾ cup quinoa , uncooked
  • 1 heaping cup red cabbage , shredded
  • 1 red bell pepper , diced
  • 1/4 cup red onion , chopped
  • 1 cup carrots , shredded
  • 1 cup edamame , shelled
  • ½ cup fresh cilantro , chopped
  • 2 green onions , chopped
  • ½ cup cashews , halves

For the dressing:

Instructions
 

  • Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.
  • Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.
  • Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 
  • Add quinoa and as much of the remaining dressing as you'd like, to taste. Add cashews and garnish with green onions. Enjoy.

Notes

Make Ahead Instructions: The veggies, quinoa, and peanut sauce can all be prepped in advance to make this quinoa salad even more effortless! Store everything separately in airtight containers in the fridge.
Chicken Quinoa Salad: To make it even more filling, feel free to throw in some chopped grilled chicken.

Nutrition

Calories: 278kcalCarbohydrates: 30gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 372mgPotassium: 535mgFiber: 5gSugar: 8gVitamin A: 4321IUVitamin C: 29mgCalcium: 56mgIron: 3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

I originally shared this recipe January 2017. Updated January 2023.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 4 stars
    Really yummy bowl, perfect for a light bright meal.

    I added 1 cup of diced cooked rotisserie chicken and mixed it with the cooked quinoa and dressing. I felt like the dish was tasty without it, but definitely preferred it with the chicken. I probably wont use the red onion next time.

  2. 5 stars
    I was looking for a Thai peanut dressing and found this one! Wow! It’s an absolute new favorite dressing in our house! I used crunchy peanut butter and for the sriracha sauce I replaced it with a homemade hot sauce I make. It tastes great! I’m sure it would still taste great with sriracha sauce. What’s also nice about it is you can make it whatever consistency you want thick or thin. I’m sorry I can’t give a comment on the rest of the salad yet, but since the sauce is amazing I’m sure the rest is!

    1. 5 stars
      My new favorite recipe! I topped it with grilled shrimp. Prep was time consuming but worth it. All of my friends now have this recipe.
      Thank you!

      1. I am also allergic to honey so whenever a recipe calls for it I substitute the good natural maple syrup. Works pretty well for me for most things.

  3. This looks delicious. Can it be used for meal prep for the week if I hold off on adding the dressing and cashews until mealtime?

  4. I made a few changes because I bought red quinoa so to ajust the colors I used green cabbage, sweet frozen thawed corn instead of the red pepper, macadamia nuts instead of cashew because thats what I had. Everything else was the same .. i did add more salt and some lime juice. Hubby loved it and so did I. Delish !

  5. I made this for a family gathering this weekend (trying to bring something healthy to the table). It was the second time I made it and I really enjoy it. I did just want to remind myself the next time I make it that I want to reserve the cashews until I am almost ready to serve. I made it the day before and the cashews got softer than I like (otherwise I thought it was fine to make it ahead).

  6. I made this tonight & it is delicious! The only thing I added was the zest & juice from 1 lime. Thanks for a great recipe! I will be making this again & again!

  7. I just made this and it is absolutely fabulous 🙂 Perfect amount of kick from the Sriracha and just great flavors. Thank you!!

  8. This was delicious and highly adaptable to what you have on hand. I used mung bean sprouts instead of edamame, green cabbage, apple cider vinegar and all sesame oil…and added sliced radishes to the mix. This is a keeper that I will certainly make again. I wonder, would it keep in the fridge for a few days?

    1. Thanks Regina, I’m so glad you liked them! And your adaptions sound wonderful! Thanks for your nice comment 🙂

  9. I made this tonight- it’s FABULOUS. I didn’t have carrots or edamame so I added chickpeas. I will definitely make this again! Thank you so much. I shared on my Fb page with a link back to your blog! 🙂

  10. I made this tonight- it’s FABULOUS! I didn’t have carrots or edamame so I added chickpeas. I will definitely make this again!! Thank you so much. I shared on my Fb page w/a link back here. 🙂

  11. I cannot wait to try this recipe! It looks absolutely delicious….especially the dressing. YUM! I’m going to share this on my blog with a link back. Thanks so much for sharing!! Great Blog!!