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Thai Quinoa Salad in a glass bowl
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5 from 3 votes

Thai Quinoa Salad

Thai Quinoa Salad is a fresh, healthy colourful vegetarian side dish. Perfect for a buffet table and great for leftovers the next day. Very flavorful.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Thai-Style
Servings (change as needed): 4
Author: Cheryl



  • 1 cup quinoa, pre-washed or rinced
  • 1 2/3 cup water
  • 1/2 teaspoon salt

Quinoa Salad

  • 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)

Thai Dressing

  • 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.


  1. Make Ahead:  The salad keeps well in the fridge for a couple of days, making great leftovers or a perfect pot luck contribution.
Calories: 260kcal