Thai Quinoa Salad
User Reviews
4.6
Thai Quinoa Salad
Description
This salad starts with quinoa cooked and cooled to provide a fluffy base rich in protein. A variety of chopped and shredded vegetables including red bell pepper, shredded carrot, cucumber, edamame, green onions, and red cabbage add crunch and freshness. The dressing combines savory fish sauce, tart lime juice, sweetness from sugar, aromatic vegetable and sesame oils, spicy red pepper flakes, and fresh ginger, creating a complex flavor profile typical of Thai cuisine.
After mixing the quinoa and vegetables, the dressing is whisked until sugar dissolves, then poured over the salad. Fresh cilantro, basil, and chopped peanuts are sprinkled on top just before serving for added aroma and texture contrast. The salad can be served immediately or chilled briefly to meld flavors.
A vegetable peeler or shredder can make thin carrot strips for presentation, though a box grater will work fine if unavailable.
Ingredients
Salad
- 1 cup quinoa
- 1 red bell pepper , chopped
- 1 carrot , peeled and shredded
- 1 cucumber , chopped
- 1 cup edamame thawed, frozen
- 6 green onions , chopped
- 1-2 cups red cabbage shredded
- ½ cup peanut chopped
- ½ cup cilantro chopped
- ¼ cup basil chopped
Dressing
- 4 teaspoons fish sauce
- 3 lime juiced
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 tablespoon ginger freshly grated
- 1 teaspoon sesame oil
- pinch red pepper flakes
Instructions
- Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
- Add the quinoa and vegetables to a large bowl.
- In a small bowl, whisk together the fish sauce, limes, sugar, vegetable oil, sesame oil, ginger, and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat, and add more seasoning to taste. Pour the dressing over the quinoa and vegetables and stir to combine.
- Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to one day.
Notes
- Using a vegetable peeler or shredder for the carrot creates attractive thin strands; a box grater is an acceptable alternative.
- Refrigerate the salad if not serving immediately to enhance flavor blending but consume within one day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as a side
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 252mg | 11% |
| Potassium | 470mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 37mg | 41% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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