Thai Quinoa Salad

This Thai Quinoa Salad combines crunchy veggies, sweet mango, fresh herbs, and greens, all tossed in a quick, blender-made peanut dressing.

Thai Quinoa Salad

It’s been a while since my last quinoa salad post. My previous ones, like the standard quinoa salad with lemon vinaigrette, the popular sweet potato quinoa salad, and the Southwest Quinoa Salad with cilantro-lime dressing, have been hits.

While there are more variations in my salad archives, this is my first Thai-inspired quinoa salad. It tops my favorites with its crunchy, sweet, and savory mix, packed with nutritious ingredients without compromising on flavor.

Ingredients In Thai Quinoa Salad

• Quinoa: Provides a nutritious, gluten-free grain base, adding texture and protein.
• Kale and Cabbage: Offer crunch and nutrients as leafy greens to your thai quinoa salad.
• Edamame: Adds a tender texture and plant-based protein. (Add Grilled Chicken for additional protein)
• Red Pepper, Carrots, Mango: These vegetables and fruit contribute sweetness, crunch, and a variety of vitamins.
• Cilantro, Green Onions, Cashews: Enhance the salad with fresh, herby flavors and a nutty crunch.
• Dressing Ingredients (Peanut Butter, Honey, Olive Oil, Hot Water, Garlic, Rice Vinegar, Soy Sauce, Salt, Pepper): Combine to create a creamy, savory-sweet dressing that ties all the salad components together.

How To Make Thai Quinoa Salad

1. Cook Quinoa: Rinse, boil with salted water, simmer for 10-15 minutes, then cool.
2. Prepare Edamame: Boil in salted water for 2-3 minutes, drain.
3. Chop Veggies & Fruit: Kale, red pepper, mango, cilantro, cashews, green onions, and cabbage or coleslaw mix.
4. Make Dressing: Blend peanut butter, honey, olive oil, garlic, rice vinegar, soy sauce, salt, and pepper.
5. Assemble: Combine quinoa, edamame, veggies, fruit, and nuts in a bowl. Toss with dressing.
6. Serve: Enjoy immediately, store leftovers separately.

More Recipes With Quinoa

• Chicken Quinoa Bowl
• Quinoa Fried Rice
• Quinoa Chili
• Citrus Quinoa Salad
• Crockpot Mexican Quinoa Tacos

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5 from 5 votes

Thai Quinoa Salad

By Chelsea Lords

This crunchy Thai Quinoa Salad is packed with crisp veggies, sweet mango, fresh herbs, and greens, all tossed in a quick peanut dressing. Healthy, vibrant, and ready in no time!

Prep Time: 35 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Equipment

• Small pot
• Small blender

Ingredients 

USMetric

 

1x2x3x

Salad

• ▢ 1/2 cup uncooked white quinoa
• ▢ 2 cups kale
• ▢ 1 cup edamame see note 1
• ▢ 2 cups coleslaw mix or shredded cabbage
• ▢ 1 red pepper coarsely chopped
• ▢ 1 cup matchstick carrots or shredded carrots
• ▢ 1 cup coarsely chopped mango 1 large or 2 small mangos; see note 2
• ▢ 1/2 cup coarsely chopped cilantro 1/2 bunch
• ▢ 1/4 cup thinly sliced green onions 3 to 4 onions
• ▢ 1/2 cup cashews coarsely chopped, roasted and lightly salted

Dressing

• ▢ 1/4 cup creamy peanut butter
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons hot water
• ▢ 1 clove garlic coarsely chopped
• ▢ 1-1/2 tablespoons rice vinegar
• ▢ 1-1/2 tablespoons reduced-sodium soy sauce
• ▢ Salt and pepper

Instructions 

• Rinse quinoa under cold water in a fine mesh sieve to remove the bitter saponin coating. Combine quinoa and 1 cup water in a small pot over high heat. Bring to a boil, add in 1/2 teaspoon salt (or to taste), reduce heat to low, and cover the pot. Simmer 10–15 minutes or until the liquid is absorbed. Remove from heat, keeping the quinoa covered, and let stand 10–15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature.
• Meanwhile, bring a pot with 6 cups of water to a boil, then add 1 tablespoon salt and shelled edamame. Cook 2–3 minutes or until edamame is tender. Drain thoroughly.
• Remove the thick stems, then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better! Once chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Rub and massage the kale for about a minute, then give it another quick rinse. Allow kale to dry completely before using in the salad, or spin in the salad spinner to dry it quickly.
• Thinly slice the cabbage or measure out 2 cups coleslaw mix. Coarsely chop the red pepper, mango, cilantro (and then loosely measure to get 1/2 cup) and the cashews. Thinly slice the green onions.
• Place all dressing ingredients in a small blender. Season with 1/8 teaspoon pepper and 1/4 teaspoon salt. Process until smooth and refrigerate while preparing everything else.
• Combine cooked and completely cooled quinoa, shredded kale, coleslaw/cabbage, red pepper, carrots, mango, cilantro, green onions, and cashews in a large bowl. Drizzle with dressing. This salad doesn’t sit well with the dressing, so only dress what will be enjoyed the same day. Add to desired preference; I use all the dressing, but you may prefer less. Toss to combine and enjoy!

Video

Recipe Notes

Note 1: Edamame is sold fresh or frozen in the store, but I typically use these frozen shelled soybeans since it’s hard for me to find fresh in my area.

Note 2: I love honey mangoes (also known as Ataulfo or yellow mangoes) in this salad. They’re sweeter and creamier than regular mangoes and don’t have the typical fibers throughout. To tell if your mangoes are ripe, gently squeeze the fruit. If ripe, it will give slightly. Wait until your mango is at peak ripeness to make this Thai Quinoa Salad for the best flavor and texture. Here’s a quick and helpful visual guide on how to cut a mango! 

Storage: This salad doesn’t sit well with the dressing, so only add what will be enjoyed the same day. Store any leftover salad and dressing separately.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 85g | Protein: 28g | Fat: 34g | Saturated Fat: 6g | Sodium: 197mg | Potassium: 1935mg | Fiber: 13g | Sugar: 34g | Vitamin A: 24590IU | Vitamin C: 276mg | Calcium: 325mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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