Thai Quinoa Salad is a fresh, healthy colorful vegetarian side dish. Perfect for a buffet table and great for leftovers the next day. Very flavorful.
I was invited to a retirement party this weekend and asked to bring some type of salad. The menu theme was dairy, vegetarian and fish. I decided to make a quinoa salad and started casting around on the internet for a recipe. I found a good one with Thai flavors by Jennifer Segal at Once Upon a Chef and used it as a base, making a few adjustments of my own.
This simple Thai quinoa salad has a lot going for it. It’s super healthy, loaded with vegetables, herbs and protein. It has interesting flavors. It can be made ahead. And – very important in my book – it’s got great eye appeal.
I served this jazzed up salad in a glass bowl to show off the colors and textures. Continuing with a vegetarian theme, try serving the salad with summer vegetable rolls.
Several people at the retirement party asked me for the recipe and took home “loot bags” of the leftovers. So… I guess it was a hit!
Tailor To Your Taste
- If you want to kick it up another notch, add some chopped cashews or peanuts for extra crunch
- Or try chopped red cabbage for even more vibrant colors.
Make Ahead Thai Quinoa Salad
- The salad keeps well in the fridge for a couple of days, making great leftovers or a perfect pot luck contribution.
Thai Quinoa Salad
- 1 cup quinoa, pre-washed or rinced
- 1 2/3 cup water
- 1/2 teaspoon salt
- 1 red pepper, cut in thin 1/2 inch pieces
- 2 green onions, finely chopped
- 1 English cucumber, seeded and diced
- 1 carrot, peeled and grated
- 1/4 cup fresh cilantro, chopped
- 2 tablespoon fresh basil or mint, chopped (optional)
- 1/4 cup lime juice, freshly squeezed (3-4 limes)
- 3 tablespoon pineapple or orange juice
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 tablespoon brown sugar
- 1/4 teaspoon chili flakes (or more if you like more heat)
- 1 1/2 tablespoon olive oil
- MAKE THE QUINOA: Combine quinoa, water and salt in a medium saucepan. Bring to boil, reduce the heat to low, cove and cook for 15 minutes. Cooked quinoa will sprout little tails from the grains when done. Transfer to a serving bowl and cool in the fridge.
- MAKE THE THAI DRESSING: Combine all the ingredients in a bowl and whisk until sugar is dissolved.
- COMBINE: Once quinoa is cooled, combine vegetables, herbs and thai dressing. Mix well. Taste and adjust seasonings and herbs. Add some finely grated orange zest if desired. Chill in fridge for up to 2-3 days.
- Make Ahead: The salad keeps well in the fridge for a couple of days, making great leftovers or a perfect pot luck contribution.
Here are a few other Thai dishes you might like: