Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

5 stars based on 110 votes

quinoa salad

This vibrant and fresh Thai Quinoa Salad is adapted from one of my favorite cookbooks, Raising the Salad Bar by Catherine Walthers. It’s a healthy eater’s dream: flavorful, chock-full of protein and veggies, satisfying and low in fat. I usually make it as a light lunch, but you can also serve it alongside other Asian dishes for dinner or make it a meal in itself by adding cooked shrimp, crab or lobster.


The ingredients are pretty straightforward. Quinoa (pronounced keen-wah) has become mainstream in the past few years and is available at most large supermarkets. It’s a high protein seed that has a fluffy, slightly crunchy texture. It looks like couscous and is eaten like a grain, but it’s actually a cousin of spinach, Swiss chard, and other leafy greens.


Fish sauce is also fairly easy to find. Most large supermarkets carry it in the Asian section and you can always find it at Whole Foods or Asian markets. It’s a dark, pungent liquid used in Southeast Asian cooking. Contrary to what you might expect, it doesn’t add a “fishy” taste to foods at all, but rather a salty, savory flavor. If possible, buy a brand imported from Thailand or Vietnam. And don’t worry about buying a large bottle — it keeps forever.


Begin by cooking the quinoa. The key to success is not following the package instructions, which always call for too much liquid and result in mushy quinoa. The ideal ratio is 1 cup of quinoa to 1-2/3 cups of liquid. Simply combine the water, salt and quinoa is a pan and bring to a boil. Turn the heat down to a simmer, cover the pan and cook until the quinoa is done, about 15 minutes. You’ll know it’s done when the little white “tails” sprout from the grains.


While the quinoa cooks, prepare the vegetables.

For the cucumbers, I like to use English (or hothouse) cucumbers because the skin is edible and you don’t need to peel them. They’re sometimes called seedless cucumbers but you still need to seed them, otherwise they’ll make your salad watery.


Slice the red pepper into bite-sized pieces, thinly slice the scallions and shred the carrot.


Next, make the dressing by combining the fresh lime juice (no bottled stuff!), sugar, vegetable oil, red pepper flakes and fish sauce in a small bowl. Whisk until the sugar is dissolved.


Combine the quinoa with the dressing, vegetables and fresh herbs.


Toss, serve and enjoy!


My Recipe Videos

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

Servings: 2 as main course, 4 as side salad
Total Time: 30 Minutes


For the Salad

  • 1 cup quinoa, rinsed (or pre-washed)
  • 1/2 teaspoon salt
  • 1 red bell pepper, cut into bite-sized strips
  • 1 carrot, peeled and grated
  • 1 English cucumber, seeded and diced
  • 2 scallions, white and green parts, finely sliced
  • 1/4 cup freshly chopped cilantro
  • 2 tablespoons fresh chopped mint or basil (optional)

For the Dressing

  • 1/4 cup freshly squeezed lime juice, from 3-4 limes
  • 2-1/2 teaspoons Asian fish sauce
  • 1-1/2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 1/4 teaspoon crushed red pepper flakes (use less if you don't like heat)


  1. Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
  2. In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
  3. Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
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Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 263
  • Fat: 8g
  • Saturated fat: 1g
  • Carbohydrates: 42g
  • Sugar: 10g
  • Fiber: 5g
  • Protein: 7g
  • Sodium: 603mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Delicious! I reduced the fish sauce to one teaspoon due to my husband’s preference and it still tasted “Thai” enough. Makes a huge amount.

    - rzh on September 3, 2018 Reply
  • 5 stars

    Fantastic recipe- you can vary the veggie ingredients a little and still great- I had no lime but used lemon instead. Still delicious!

    - Kim Bova on July 24, 2018 Reply
  • Is there a substitute for the fish sauce in the dressing or does that make it yummy? Can’t wait to make this salad with all the wonderful reviews. Thanks!!

    - colleen on July 22, 2018 Reply
    • Hi Coleen, the fish sauce adds a wonderfully authentic Thai flavor to the salad so I would recommend it. You can use soy sauce instead — the salad will still be good, but it will lack that traditional Thai flavor. Hope you enjoy!

      - Jenn on July 24, 2018 Reply
  • 5 stars

    Thanks again for this great recipe!! It’s been requested that I bring it to another summer party. It’s always a huge hit!!

    - Teresa on July 3, 2018 Reply
  • Hi Jenn-Is there a vegetarian substitute for the fish sauce?

    - Paula on June 16, 2018 Reply
    • Hi Paula, you can use soy sauce instead. The salad will still be good, but it will lack that traditional Thai flavor.

      - Jenn on June 16, 2018 Reply
  • 5 stars

    Delicious dish!!! I added some crushed up peanuts which tied in perfectly with the dressing.

    - Irene on June 13, 2018 Reply
  • Hello Jenn…I want to make this salad this weekend and can’t decide if I want to use basil or mint since I love them both. Have you ever tried using both? Which do you prefer if using only one? Thanks… enjoying your recipes immensely.

    - Judy on May 23, 2018 Reply
    • Hi Judy, that’s a tough call as I really don’t think you could go wrong! If I had to choose, maybe I’d suggest mint. Hope you enjoy!

      - Jenn on May 23, 2018 Reply
      • 5 stars

        I made recipe yesterday using both basil and mint… was sooooo good. Could have eaten whole thing myself!

        - Jordan on June 4, 2018 Reply
    • 5 stars

      Made this recipe yesterday and added both basil and mint … soooooo good. I didnt want to share with anyone.

      - Janice on June 4, 2018 Reply
  • 5 stars

    This recipe was absolutely delicious! I just made it for our annual Mother’s Day bbq and everyone loved it. I used mint but I’m sure it would be delicious with basil as well. Also I used extra virgin olive oil in the dressing but that is the only change I made. I love that you can make a filling meal out of this salad without feeling weighed down. Thank you for sharing this delightful recipe!

    - Colleen on May 13, 2018 Reply
  • Would it make a huge difference if I used safflower oil or olive oil instead of vegetable oil?

    - Danielle on May 12, 2018 Reply
    • Hi Danielle, I think this is best with vegetable oil because it’s so mild tasting, but several readers have used olive oil successfully so you could go that route. Enjoy!

      - Jenn on May 12, 2018 Reply
  • 5 stars

    Delightful and refreshing salad is my new go to weekly staple. Fresh, flavorful and easy to make. Double some of the ingredients to make a different quinoa salad for some variety!

    - JshuDar on May 9, 2018 Reply
  • 5 stars

    Yum! This is the first time, ever, that quinoa actually turned out for me! Usually, I purchase a limited quantity of quinoa at the Bulk Barn because I don’t want to “commit”. But I took a leap of faith and went all in! Yay, me! I served this salad alongside your salmon recipe here Wow!!! This salad recipe is such a nice change to the usual.

    - Nicole on May 8, 2018 Reply
  • 5 stars

    So good. The brand of fish sauce makes ALL the difference. Haven’t gone wrong with any of your suggestions- ate the heck out of this last night!

    - Karin L on April 24, 2018 Reply
  • 5 stars

    This dish is delicious! I love to cook and I slightly altered this recipe. I cooked the quinoa in vegetable broth, added daikon radish and mangos, subtituded macadamia nut oil instead of vegetable oil and used smoked Thai chili paste instead of pepper flakes to the dressing. YUM!

    - Donna on March 31, 2018 Reply
  • 5 stars

    We have yet to make anything from Once Upon a Chef that disappoints. This recipe has become one of our staples. It’s easy, healthy, adaptable, can be made in advance & keeps well for a fast go-to lunch. I’ve used zucchini instead of cucumber, added snow peas and cherry tomatoes. The dressing has that perfect blend of salty, spicy, sweet & sour. Enjoy!

    - Leslie on March 1, 2018 Reply
  • 5 stars

    We love this salad for lunch or dinner when I add chicken or shrimp. It jazzes up quinoa and is particularly great on a hot summer day. It’s one of those salads that is still delicious for a couple of days or can be made ahead.

    - Janice on March 1, 2018 Reply
  • 5 stars

    This quinoa salad is the BOMB! Very easy to assemble with all ingredients already on hand. Fresh and satisfying taste, but different enough that guests will think you went to far more trouble than you did.
    Thanks, Jenn, for a great recipe that will be used often, very Florida friendly year-round!

    - Jean Kasten on February 1, 2018 Reply
  • 5 stars

    At my house, we love this salad.
    I did added red onion, just because we love onion!🤗, and I also added some chapped garlic, it came out great.

    - Rosanna Borbon on December 14, 2017 Reply
  • 5 stars

    This salad has been a regular in my weekly meal prep. I love having it in the fridge for a light and healthy lunch. It is the prefect combination of flavors and textures!

    - Meghan on December 1, 2017 Reply
  • 5 stars

    The dressing is a delicious complement to the vegetables. So fresh!

    - Kathy on November 30, 2017 Reply
  • 5 stars

    This salad is delicious. Great for lunch. I made just as written. Loved the detailed instructions. Your recipes are my go to recipes and always turn out fantastic.

    - Margaret M. Higgins on November 30, 2017 Reply
  • 5 stars

    Loved this fresh soft, crunchy, mildly sweet salad that gets tastier with time in the fridge. Just substituted 1 Tbsp agave for the sugar.

    - ML on November 30, 2017 Reply
  • Hi. Love your recipes! I want to make the Thai Quinoa Salad but don’t want to have to go out to buy the “fish sauce.” Will it work without this?

    - Sheryl "Pinky" Pincus on October 19, 2017 Reply
    • Hi Sheryl, Unfortunately, the fish sauce really makes the recipe. The good news is that you can buy a small bottle and it keeps forever.

      - Jenn on October 19, 2017 Reply
  • 5 stars

    I love this simple but yummy salad! I paired it with a (less healthy) slice of take-out pizza, and it was a nice complement, and probably led to less pizza-eating…which is never a bad thing. 🙂

    Thanks for yet another lovely recipe, Jennifer!

    - Jenn V. on September 24, 2017 Reply
  • 5 stars

    This is one of my fave salad now! I can eat it every day as a side or as a main course. Delicious!

    - BETSY HOGAN on September 19, 2017 Reply
  • 5 stars

    This was so good my picky hubby even gobbled it down! Will make again!

    - Diane on September 14, 2017 Reply
  • 5 stars

    Every recipe I have tried has turned out to be a first-rate winner. This salad is no exception. The blend of textures and flavors even satisfied my meat and potatoes husband. It’s rather addictive so I wouldn’t change a thing. I especially like the detailed instructions, tips and photos. This is my go-to website.

    - Laurice Mortenson on September 14, 2017 Reply
  • 5 stars

    Absolutely fantastic recipe! I added fresh diced pineapple and was delicious! THANK YOU!

    - Nicole on August 30, 2017 Reply
  • 5 stars

    My go-to healthy lunch salad! Husband raves about it, too! Yum!

    - Iralyn on August 24, 2017 Reply
  • Great Salad. I put my fresh garden vegetables and herbs in it. So Fresh! Also made this in July to feed a large crowd and it was well received.

    - Susan Campbell on August 17, 2017 Reply
  • 5 stars

    Thank you for making a GREAT salad without the typical variations on vinegrette! The dressing is absolutely YUM. Citrusy and light.

    - Ann on August 5, 2017 Reply
  • Would this recipe complement or clash with a potato salad that includes tarragon? I’m serving whole lobsters and am looking for an additional side dish. I am already planning on making your corn and basil salad as well. I love your do ahead recipes – makes planning parties so much more fun.

    - Laura on August 4, 2017 Reply
  • 5 stars

    Oh. My. Goodness. This salad is simply superb! It’s fresh, bright, crunchy, and healthy! To anyone skeptical of fish sauce, please find Red Boat Fish Sauce in your grocery store or on Amazon. I hate, absolutely hate, even the suggestion of a fishy taste, but Red Boat brings something to this dressing (and therefore the entire salad) that is subtle, delicious and very Thai. Jenn, I’ve been cooking for 50+ years. I feel like I can always count on your recipes to be laid out well and delicious. Thank You!

    - Geni on July 23, 2017 Reply
    • Geni, thanks for the referral on the fish sauce,LOL. You read my mind. This sounds so delish and then I saw fish (“fishy”) sauce. I will have to try this recipe now. Thank you Jenn!

      - Joy on July 26, 2017 Reply
  • What could I use instead of fish sauce?

    - Judy on July 23, 2017 Reply
    • Hi Judy, you can use soy sauce instead. The salad will still be good, but it will lack that traditional Thai flavor.

      - Jenn on July 23, 2017 Reply
  • Question-does fish sauce smell and taste like fish? I’ve been afraid of trying it since I don’t like seafood or the smell. I’m assuming it does since it’s FISH sauce :o)

    - Carmen on July 22, 2017 Reply
    • Hi Carmen, On its own, it does smell and taste a bit like fish, but coupled with all the other ingredients it won’t taste fishy at all– it just adds a savory, salty flavor to things. Hope you enjoy!

      - Jenn on July 23, 2017 Reply
  • 5 stars

    Salad is delicious. I have a seafood allergy, but found vegan “fish” sauce on Amazon, made from seaweed. It may be an option for others with a similar condition.

    - Joe on July 15, 2017 Reply
  • 5 stars

    Delicious! Light, satisfying, great for those hot days when you need to eat but don’t want to heat up the kitchen or fuss much. We had a simple supper of this with some pork loin from the grill and it was terrific.

    - parrotmom on July 8, 2017 Reply
  • 5 stars

    In the dressing – I didn’t have fish sauce (don’t really like it) but I added a hefty splash of orange juice, white wine vinegar, and (as always) swapped out cold-press flax seed oil for the vegetable oil and used honey instead of sugar. Finally, I have a little jar of Chat Masala spices from the local Savory Spice shop in Charlotte, NC – that made it all SO wonderful! Thanks!

    - Leah on June 24, 2017 Reply
  • 5 stars

    Hubby has hard time digesting cucumber so I substituted zucchini and sub’d honey for sugar. Loved the addition of shrimp. Great, delicious, and healthy meal!
    PS… use recipes from your blog often !

    - Kathryn on June 22, 2017 Reply
    • Hi Kathryn,
      I’m not a cucumber fan myself. Did you cook the zucchini first? Thanks for your help.

      - Stacy on October 8, 2017 Reply
  • 5 stars

    This salad is delicious! I wanted to try it and found that I had most things on hand. I subbbed an orange pepper for the red, and juiced a lemon when I ran out of limes before I reached the quarter cup mark. The basil and mint add a very refreshing finish. Served with Asian grilled salmon. Your blog is my go to site when searching for a delish recipe that looks pretty on the plate. I’ve never been disappointed. Thanks!

    - Donna Smith on June 22, 2017 Reply
  • Have you been peeking in my ‘frig?
    How did you know I have a container of cooked quinoa and all the other ingredients sitting in the vegetable drawer. This is on the menu for tonight! No rating yet because I haven’t made it. But if past experience with your recipes is any guide, I’m sure I will give 5 stars.

    - Penny on June 22, 2017 Reply
  • Hello, Jenn!
    Could I make this salad with bulger rather than quinoa? I don’t have it on hand. Thank you. 🙂

    - Valerie Bianchi on June 22, 2017 Reply
    • Sure!

      - Jenn on June 22, 2017 Reply
  • 5 stars

    I make a large salad or entree every Monday to take to work through the week. Usually by Wednesday I am so sick of what I’ve made it goes to waste.
    Not this one! I was scraping the sides of my Tupperware.
    Made as written and going into heavy rotation.

    - Michael on June 21, 2017 Reply
  • 5 stars

    Loved the salad. Used Thai Basil from my garden. The flavors really popped.

    - Barbara D on June 18, 2017 Reply
  • 5 stars

    I bought a huge bag of quinoa at Costco and got tired plain quiona so when I saw this salad I had to try it! I even managed to find the fish sauce at an asian market for $2.50! Let me say I was a bit skeptical of the fish sauce but it worked, of course. I didnt change anything, and I went with fresh basil instead of mint. If I would do anything different it would just be adding slightly less sugar to the dressing. Other than that delicious and will make again! Totally worth all the chopping and slicing.

    - Christina on June 15, 2017 Reply
  • 5 stars


    - Sylvia on May 27, 2017 Reply
  • Sounds delicious! Has anyone added Salmon for additional protein?

    - LaShawn on April 27, 2017 Reply
  • 5 stars

    I love coconut in all my Thai food, so when I made this, I doubled the recipe and used a 13.5 oz can of unsweetened coconut milk in place of that amount of water when cooking the quinoa… it adds really good extra flavor to it in case you coconut fans are wondering!
    (also used an orange bell pepper and a jalapeno in place of two red bell peppers)

    - robert on April 25, 2017 Reply
  • 5 stars

    Another “knock it out of the park” recipe from Jenn! Sharpen your knife skills and make this salad. It’s light and very tasty. I suggest not omitting the mint. It gives the dish a wonderful finish in the mouth.

    - Patti Ritter on April 23, 2017 Reply
  • 5 stars

    Loved this salad. It helped to bring my husband over to the world of quinoa.
    I was wondering if I could prepare a large amount of the salad dressing and keep it in the refrigerator?
    Just trying to make things easier when I have all 3 of my little ones home.

    - Yasmeen on April 18, 2017 Reply
    • Glad you like it. The dressing should keep nicely for about a week in the fridge.

      - Jenn on April 18, 2017 Reply
  • 5 stars

    This salad is fantastic and there are so many variations I’ve come up with when I’m out of one ingredient! A wonderful addition that I would highly recommend: right before serving, top with Trader Joe’s Thai Lime and Chili Cashews. YUM YUM.

    - Nadia on April 12, 2017 Reply
  • Is there a replacement for fish sauce?

    - Jill Bernstein on April 9, 2017 Reply
    • Hi Jill, you can use soy sauce in place of the fish sauce. The salad will still be good, but it will lack that traditional Thai flavor.

      - Jenn on April 11, 2017 Reply
  • 5 stars

    Absolutely loved this salad! Salads are normally boring, but if every vegetarian dish is this good, I don’t have to have meat. Also my first time trying quinoa and am a fan! Thank you for sharing your recipe!

    - Lynn Nguyen on April 6, 2017 Reply
    • 5 stars

      This was amazing and I substituted Orzo for the Quinoa. Big hit at work party.

      - Shonnify on August 23, 2017 Reply
      • 5 stars

        I also tripled the batch and added more fish sauce.

        - Shonnify on August 23, 2017 Reply
  • 5 stars

    This salad is amazing! Even folks who claim to not “like’ quinoa, rave! It is fresh, flavorful, and now my favorite salad to bring to potlucks. I have made this a dozen times. The fish sauce is pungent, but essential to the recipe.

    - susan kurker on March 19, 2017 Reply
  • 5 stars

    Even when I’m using recipes from other sites, I come to Jen when something goes wrong! Case in point – just tried to make quinoa using another recipe and it turned out messy. Found this recipe and will be trying again using Jen’s instructions!

    - Evelyn on March 8, 2017 Reply
  • 5 stars

    Absolutely beautiful salad. Thank you for the recipe.

    - Lee on December 29, 2016 Reply
  • 5 stars

    Delightful recipe for a healthy and tasty side dish.

    - Anuja Sharma on December 28, 2016 Reply
  • How to double this recipe for 20?

    - Amy on December 24, 2016 Reply
    • Hi Amy, It’s fine to just multiply all of the ingredients by 5.

      - Jenn on December 28, 2016 Reply
  • 5 stars

    Simple, fresh, and delicious! I prayed I wouldn’t be disappointed, as I had no time to try this in advance of the get-together I needed it for this evening. It was a hit! This will go on my list of stunning salad staples!

    - karinsky on December 18, 2016 Reply
  • 5 stars

    This is my go to dish for pot lucks and synagogue suppers since the food has to be dairy. I am always asked for the recipe. I bring my herb pots into the house over the winter just so I can continue to make this.

    - Bonnie on December 1, 2016 Reply
  • I love all your recipes…so do my friends..I never seem to have enough at our tennis luncheons so I plan on tripling this recipe…does it follow that I should also triple all the ingredients or not? Also, can’t wait for your cookbook to come out….I do like that you include the nutritional information at the bottom of each recipe…have you thought about adding symbols for whether you can make recipe ahead of time and/or whether the recipe freezes well….these two questions come up alot in the reviews.

    - Wendy Schoenburg on October 20, 2016 Reply
    • So glad you enjoy the recipes, Wendy! Yes, if you’re tripling the quinoa salad, you’d need to triple all the ingredients. And thanks for the suggestion regarding adding symbols to indicate if recipes can be frozen and/or made ahead. I will add it to my list of potential enhancements to the site!

      - Jenn on October 21, 2016 Reply
  • 5 stars

    This salad is a regular in our house! I’ve made it for casual dinners, and potlucks and everyone loves it. It’s a nice refreshing salad. Don’t be nervous about the fish sauce-the flavor is subtle 🙂

    - Yvonne on October 6, 2016 Reply
  • 5 stars

    This is a winner – so easy to prepare too! I make it as a side with grilled chicken, and the leftovers are great for lunches!

    - Alexis on October 6, 2016 Reply
  • 5 stars

    This salad is exceptional! Thank you for sharing the recipe. I omitted the red pepper, added about 1/4 cup more water to cook the quinoa, used mint versus basil, and used the juice of two limes. It is light, refreshing, and super tasty!

    - Kathy F. on September 18, 2016 Reply
  • 5 stars

    Excellent salad. Prepared exactly as directed and refrigerated overnight. I will be making this often. Thank you!

    - Joanne Butcher on September 11, 2016 Reply
  • I don’t particularly like cilantro…is there some other fresh herb I can use instead?

    - Marcia on September 11, 2016 Reply
    • Hi Marcia, you could go with mint or flat-leaf parsley instead. Hope you enjoy!

      - Jenn on September 11, 2016 Reply
  • 5 stars

    Thank you for this salad- its one of our favorites. Its fast to make, healthy and tastes great. I love making a complete meal out of it with some cooked shrimp….really compliments the dish nicely. Winner!

    - Robin G on September 8, 2016 Reply
  • 5 stars

    Thank you so much for this recipe – it’s my new daily lunch. Your instructions are very clear and easy to follow, with great photos. Once in a while I add corn and edamame to this, and always 1/2 the amount of sugar. It is so wonderful – thanks for sharing what has quickly become a staple of my weekly meal planning.

    - Sheena on August 3, 2016 Reply
  • 5 stars

    Great summer salad – the flavors are very well-balanced. I used all three herbs in great supply with success. Only had to toss a little extra oil at the end. Dressed salad holds its flavor overnight.

    - Leslie K. on July 19, 2016 Reply
  • 5 stars

    This sooo delishious Used this recipe for gatherings and it is enjoyed to the last. I use all the mint, basil and cilantro. The combination of all three sends the senses. Yum. Often make this just for myself and it even helps me to lose weight. I use stevia as my sweetener. Protein and veggies all in one dish. It’s great!

    - Karleen McLain on July 12, 2016 Reply
  • Can you substitute EVOO for the vegetable oil?

    - Vic on July 10, 2016 Reply
    • Hi Vic, I think this is best with vegetable oil because it’s so mild tasting, but several readers have used olive oil successfully. Enjoy!

      - Jenn on July 10, 2016 Reply
  • 5 stars

    This was amazing! I made it for a BBQ and everyone loved it! It is refreshing and delcious. love it!

    - Mary Coppard on June 13, 2016 Reply
  • 5 stars

    I substituted soy sauce for the fish sauce and it tastes amazing! SOOO GOOD.

    - Teress on June 3, 2016 Reply
  • 5 stars

    Delicious! Added an additional 2 tbl of lime juice after the initial toss with the dressing. Served it with shrimp pan seared with butter and garlic. Perfect for a hot summer evening.

    - Linda on June 2, 2016 Reply
  • 5 stars

    Just made this for lunch today. I used a little less sugar and added the juice of one more lime. Perfection! Just the fuel I needed to get back out and finish putting in my veggie garden today.

    - Lori G. on May 30, 2016 Reply
  • 5 stars

    I made this Thai salad..delish!..I love to tweak recipes so I added less sugar, 1 teaspoon of sesame oil, more fish sauce (gluten free). I enjoyed this soo much, it will be my summer go to side dish.

    - Natasha on May 28, 2016 Reply
    • Also..I added more fresh lime juice which really brings all the flavors out. That to me is key.

      - Natasha on May 30, 2016 Reply
  • 5 stars

    Wow! That dressing, the ingredients (I used red quinoa), everything…my mouth thanks you and so does my tummy.

    - Khava on May 20, 2016 Reply
  • 5 stars

    Made this the other day and it is SO delicious! The perfect combo of ingredients and flavours. I always make a big batch of quinoa at the beginning of the week and add it to salads throughout and this is one of my favourites, Thank you so much for the recipe.

    - Jenny O on April 30, 2016 Reply
  • 5 stars

    Made this exactly as the recipe described. It turned out FANTASTIC. Served with Italian Style Meatloaf. A+ Thank You

    - Michelle on April 26, 2016 Reply
  • Jennifer how much water should I use if I just want to make a half a cup of the quinoa? Thanks!

    - Yvonne on March 29, 2016 Reply
    • Hi Yvonne, You’ll need a little more than 3/4 cup.

      - Jenn on March 30, 2016 Reply
  • 5 stars

    This recipe was such a hit. It was fresh, tasty and packed with goodness. I had it with a turkey breast with a marinade of chopped coriander, parsley & cumin, honey, white wine and lemon juice. They went perfectly together. Will be sharing !!!??????

    - Katelyn on March 17, 2016 Reply
  • 5 stars

    I love this Thai quinoa salad and plan to serve it to guests with grilled pork tenderloin marinated in an Asian sauce. Can you recommend another Asian inspired side dish to complete the meal?

    - Candy on March 13, 2016 Reply
  • 5 stars

    Was looking for a simple & tasty quinoa salad recipe, and this one sure hit the spot! Thai flavors are always a hit in our house and this recipe did not disappoint 🙂

    - Patricia, Melbourne Australia on February 28, 2016 Reply
  • 5 stars

    What can I use as a substitute for the Asian fish sauce, for my vegetarian friend?

    - Marcia on December 11, 2015 Reply
    • Unfortunately, there’s no good substitute for fish sauce as it has a very distinct flavor. That said, I know some readers have used soy sauce with success.

      - Jenn on December 11, 2015 Reply
  • 5 stars

    I made this last night – absolutely delicious and so refreshing!!! Love your recipes Jenn!! is my go to website for my menu planning!

    - Tamera Gjesdal on December 10, 2015 Reply
  • 5 stars

    I made this recently for a small gathering. I added the optional mint and the salad was a great hit with friends. This will be a staple for us, especially since it worked well for my friend who has some dietary restrictions.

    - MaryB on November 19, 2015 Reply
  • 5 stars

    This is one of the best quinoa salads I have ever made. Super easy recipe and a wonderful blending of flavors. Definitely a keeper and now in the regular rotation.

    - Susan on November 9, 2015 Reply
  • 5 stars

    Loved the fresh taste of this salad. Easy to add or sub other ingredients too.

    - Connie Hoffman on October 29, 2015 Reply
  • 3 stars

    I’ve loved all other recipes from this website….so I wondered if maybe there is a typo on this one. Was it supposed to be 2 teaspoons of sugar instead of 2 Tablespoons? It was soooo sweet. Will try it again with less sugar because I like all the ingredients.

    - Clare on October 6, 2015 Reply
    • Hi Clare, It’s not a typo — sorry you found it to be too sweet. You can add more of the other dressing ingredients to correct it, if it’s not too late.

      - Jenn on October 6, 2015 Reply
  • 4 stars

    Made this over the weekend for a late summer BBQ. Everyone enjoyed it! In fact my brother in law wanted to take home all the leftovers because he couldn’t get enough. Very light and refreshing.

    - Colleen on September 24, 2015 Reply
  • I have a bag of Great Grains from Trader Joe – quinoa, Israeli couscous, baby garbanzo beans – Can I use that instead of just quinoa?

    - Bonnie on August 29, 2015 Reply
    • Yes I think that would work. Enjoy!

      - Jenn on August 29, 2015 Reply
  • 5 stars

    This is my go-to salad for lunches! Mix up a batch and toss some chicken in and I’m good!

    - Teresa Fox on August 27, 2015 Reply
  • Will you please give me the exact amounts for the dressing? Ex: 1/2 cup oil, 4 tbsp vinegar. Also how many cucumbers, red bell pepper etc. Maybe I missed specifics. Thanks

    - Pamela on August 23, 2015 Reply
    • Hi Pamela, Click on the “recipe” tab at the top, or scroll down beneath the step-by-step photos.

      - Jenn on August 23, 2015 Reply
  • I havent tried this recipe yet but I was wondering if there is something I can substitute for the bell pepper.

    - Jenny on August 22, 2015 Reply
    • Hi Jenny, Sure, You could use more cucumber or any other crisp vegetable that you like.

      - Jenn on August 22, 2015 Reply
      • thanks jenn!

        - Jenny on August 22, 2015 Reply
  • 5 stars

    Fantastic! This is the first time I have made quinoa.I followed the recipe exactly, except adding oven roasted shrimp. So much flavor…….so delicious

    - Sue from Michigan on August 20, 2015 Reply
  • 5 stars

    Fabulous recipe! Loved the flavor of the dressing. Can’t go wrong with just the right amount of lime. I added more greens (spinach and romaine) and was filled to the brim! This is the second salad recipe I’ve made from this site (the other being the Thai cabbage/peanut sauce one) and my whole family have loved both of them. So happy I’ve discovered your site! Simple ingredients, great taste!

    - Marie on August 17, 2015 Reply
  • 4 stars

    This is good, but for some reason, it loses it flavors when stored in the fridge for a few hours. When I top up with more of the sauce ingredients, the flavors still go away. That’s a bit annoying… otherwise, it’s a savory, nice salad…

    - Erika on July 29, 2015 Reply
  • 5 stars

    Served this last night with your Grilled Moroccan Meatballs with Yogurt Sauce and it was a huge hit. As I mentioned in my meatball review, my husband applauded after dinner. 🙂 This salad was so summer-y. Light and refreshing but still filling. I’d never even cooked quinoa before and it was very simple and delicious. I varied the recipe only in the way I cut the veggies…they were all finely diced like the cucumber. It didn’t look like there was enough sauce for the salad but it covered everything very well. I have a feeling this salad is going to become a staple in our house. Loved it!

    - Claire on July 29, 2015 Reply
  • 5 stars

    Delicious! I ended up skipping the veggies and instead added some roasted butternut so that it was more of a starch instead of a salad. I then used the quinoa/butternut to layer the bottom of a serving dish and topped with the Honey, Lime, & Sriracha Chicken Skewers. The whole dish was delicious and a nice presentation!

    - Deb in Colorado on July 7, 2015 Reply
  • 5 stars

    So lucky to find your recipes. They are easy, well written and make me look like a star in the kitchen. The thai quinoa is fabulous! So fresh and tasty, i eat for breakfast, lunch and dinner. Thanks

    - Lynda on July 1, 2015 Reply
  • 4 stars

    I made the quinoa salad today. I have Catherine Walthers cookbook and followed the recipe as she wrote it. Seeing it here on your site I thought if you posted it, I am sure I will love it!
    I love her book and have made many of her recipes in the past. This is a really good recipe and I will make it again but will probably add your changes – seeding the cucumbers, adding scallions and oil to the dressing would likely be additions I would like. If I could get past the smell of the fish sauce, I would give this 5 stars! Thanks – your recipes are a favorite in my family!

    - Carol on June 27, 2015 Reply
  • 5 stars

    Outstanding! This will be in regular rotation this summer. I reduced sugar by 1 T and it’s still great.

    - Daphne on June 17, 2015 Reply
  • 5 stars

    Love this salad! Very easy to make and so delicious and refreshing. I left out the onion, but it was still very tasty. A real keeper! Thank you for sharing for this recipe!

    - Renee on June 17, 2015 Reply
  • Hi,

    How long do you think this would keep in the fridge? Should I keep the dressing separate and just add at serving- like you instructed with your Vietamenese Shredded Chicken salad? Or is it all serve immediately? Thanks in advance.

    - Karen on June 6, 2015 Reply
    • Hi Karen, This salad keeps well for several days in the fridge — no need to keep the dressing separate, it doesn’t get soggy 🙂

      - Jenn on June 6, 2015 Reply
  • 4 stars

    Very good recipe. I used olive oil, added 1 more Tbsp fish sauce, as well as 1/2 tsp fresh grated ginger and 2 Tbsp apple cider vinegar which increased the fresh and tangy flavor.

    - Steph on May 31, 2015 Reply
  • 5 stars

    I can’t do any fish sauce for whatever the reason. May I do worcestershire sauce instead? Or should I just skip recipes with fish sauce?

    I made a your brisket and cocktail meatballs in my slow cooker and my kids are so happy. Thank you!

    - Blair on May 19, 2015 Reply
    • Hi Blair, Unfortunately there is no great substitute for fish sauce. Sorry!

      - Jenn on May 20, 2015 Reply
  • made this for my co-workers, it was a lactose and gluten free potluck lunch. I really like the lime flavour.

    - christine on May 15, 2015 Reply
  • 5 stars

    I made this salad and it’s so good! I made quinoa pilaf before, but this salad is so much better. I loved how it tasted fresh and spicy at the same time. It’s a perfect summer salad. Thank you for taking the time to post it.

    - Alla on May 14, 2015 Reply
  • Making quinoa for the first time. Appreciated tip on less water than package calls for. After 15 minutes there was still a little water left that had not been absorbed but little white tail sprouts were out. Was not sure what to do–ended up letting rest of water boil off uncovered about 2 minutes? Trying to figure out exactly what texture of quinoa should be? Rice like? Soft? Little crunch? What do you suggest?

    - Whitney Almquist on May 12, 2015 Reply
    • Hi Whitney, That was a good call to let the rest of the water boil off. The texture is soft and fluffy with a very slight crunch.

      - Jenn on May 13, 2015 Reply
  • 5 stars

    I made your Thai Quinoa Salad with Fresh Herbs. I’ve always been on the hunt for a good Quinoa salad to make from scratch that would just have the “right kick” to it flavour wise and this sure meets it! I love how quick and easy it was to make this. This is by far definitely my new go-to recipe. I didn’t change a thing and I usually tweak recipes so that is impressive! Thanks so much for sharing. I am also not one to leave reviews either!

    - Idelle on April 21, 2015 Reply
  • 5 stars

    I just made this in preparation for a brunch tomorrow, and it is absolutely amazing. I made it as written (with the exception of a little less sugar), but doubled it, and it will serve many more than indicated. I found that the fish sauce dominates in aroma, but not in taste. I used the mint, and the herbs blended beautifully. Totally delicious! I had to stop my husband from eating it, so we have enough for tomorrow ;-).

    - Lauren on April 4, 2015 Reply
  • 5 stars

    So yummy. The only thing I changed (because of “inventory”) was that I used regular cucumber, and I also added a tiny bit of garlic to the dressing to be like my mom’s fish sauce. It is very good and refreshing like other posters mentioned.

    - amy on April 1, 2015 Reply
    • Just wanted to add I enjoyed this for lunch the day after making and it kept very wel!

      - amy on April 3, 2015 Reply
  • 5 stars

    Yummy! Thank you. This is the first ever quinoa salad that I’ve tried. I subbed soy sauce for the fish sauce and used both mint and basil. Delicious!

    - Jutta P. on March 31, 2015 Reply
  • 5 stars

    I made this for my husband as a main dish and we both absolutely loved it! The dressing and cilantro paired very nicely together. I loved the contrast of “crunch” with the veggies and softness of the quinoa. My only recommendation is to watch out for the fish sauce. We both thought it had too much of a fish flavor. I made it a second time a used 2 tsp instead of 2 1/2 tsp of fish sauce and that seemed to help. Other than that, it is delicious!

    - katelyn k. on March 27, 2015 Reply
  • 5 stars

    HOLY COW is this refreshing and delicious! I doubled the recipe and its gone within 24 hours! I just made my second batch this morning! Thanks for such a great healthy recipe!

    - chyra on March 15, 2015 Reply
  • 5 stars

    I made this and the whole family absolutely loved it. My 10 year old daughter loved it so much that she ate a huge second helping and requested it for a school lunch.
    I replaced vegetable oil for olive oil and cilantro for parsley, just because thats what I had on hand.

    - Tanya on March 3, 2015 Reply
  • 5 stars

    I normally do not leave reviews, just read them, but this recipe was outstanding, worth my jumping on the bandwagon to state my great satisfaction. I paired it with blackened salmon. We were fighting over the leftovers. This is one recipe I will make for guests.

    - Mariealeece on February 19, 2015 Reply
  • 5 stars

    Great recipe! I made it for two people who are not big fans of quinoa and they really liked it. Fresh taste and great balance. Thanks for a good recipe!

    - Monica on February 8, 2015 Reply
  • 5 stars

    I also made this for my vegetarian daughter-in-law and she loved it. I didn’t change a thing. I thought it was good. My son’s wouldn’t even try it, but what do they know! LOL

    - Donna on December 5, 2014 Reply
  • 5 stars

    Only one problem with this recipe- it’s SO good I can’t stop eating it. When I add leftover rotisserie chicken chicken it’s hearty enough to be a main course.

    - Janice on December 3, 2014 Reply
  • hello jenn
    why does my quinoa taste bitter after cooking (before adding any of the other ingredients)?
    Many thanks for your help

    - sona on September 9, 2014 Reply
    • Hi Sona, You need to either buy pre-rinsed quinoa or rinse it before cooking, otherwise it is bitter.

      - Jenn on September 9, 2014 Reply
      • Hi Jenn
        Sorry I should have said- I thought this may be the issue so rinsed it extra carefully the past couple of times but it still kept tasting bitter! Perhaps I need to rinse even more carefully? Or is there any other possible reason for the bitterness?
        Thank you

        - sona on September 10, 2014 Reply
        • Hi Sona, I can’t think of any other reason. When rinsing, you should wash until the water runs clear. But it could just be the type of quinoa you are buying. I really like the Ancient Harvest brand; it’s pre rinsed and not at all bitter.

          - Jenn on September 10, 2014 Reply
  • What would you substitute for fish sauce? I’m allergic to some types of fish and shellfish.

    - Erin on September 6, 2014 Reply
    • Never mind. I see others have asked the same question. I’ll try substituting with soy sauce.

      - Erin on September 6, 2014 Reply
  • 5 stars

    I just made this and KILLED IT! I followed the recipe exactly (including the optional). The only thing I did not do was mix everything together. I put the quinoa into 4 separate storage containers. I also put the carrot, cucumber, bell pepper, dressing, etc into separate storage containers too. This way, it will taste freshly made each time I combine everything. I ALWAYS change the amount of ingredients in recipes I find but I did not need to do that with this one. This recipe rocks!

    - Paula on August 27, 2014 Reply
  • 5 stars

    I followed this recipe fully, and it was one of the best recipes I have come across. The flavors were amazing, and this is now one of my husbands favorites. I think this is a must for all occasions.

    - Angela on August 24, 2014 Reply
  • What can I substitute for the fish sauce

    - Erica on August 1, 2014 Reply
    • Erica, Unfortunately, there’s no good substitute for fish sauce as it has a very distinct flavor. That said, I know some readers have used soy sauce with success.

      - Jenn on August 2, 2014 Reply
  • Is there anything I can substitute for the fish sauce? I have an allergy to something in most fish sauces.
    Thank you!

    - Kate on July 18, 2014 Reply
    • Hi Kate, Unfortunately, there’s really no good substitute for fish sauce — it has a very distinct flavor. You could try soy sauce or oyster sauce; it won’t be quite the same but will still be very good.

      - Jenn on July 18, 2014 Reply
  • 4 stars

    This is a great salad that holds up well for lunch for the week. I usually add shredded chicken as well to make it a little more filling

    - Gillian on July 15, 2014 Reply
  • 5 stars

    Absolutely Delicious! It’s my new favorite recipe. The next day, my husband even added chicken to the leftovers and that was delicious too.

    - Trish on July 13, 2014 Reply
  • 5 stars

    made this recipe with couscous, it was very good.

    - Ali on July 12, 2014 Reply
  • 5 stars

    My 11 yr old son & I made this recipe the other day for a potluck dinner. I chopped while he did the rest. Everyone loved it & was impressed a delicious, healthy dish was prepared by an 11 yr old. Thanks!

    - Susi Nguyen on July 12, 2014 Reply
  • This is really good! I didn’t have cucumbers but threw in some frozen sweet corn. I also used a little less cilantro & mint. I just eyeballed it, but it was probably less than the recipe called for. I honestly wasn’t expecting it to be that good when I was mixing it up & I was leery about the mint, but it was very tasty! Very fresh & light. I think you could easily change it up with different veggies to suit your own taste. I will definitely make this again.

    - Lori on July 11, 2014 Reply
  • Delicious, I have a herb garden I started a few yrs. ago. And needed some new recipes. Thank you Jenn will be seeing u again 🙂 , I made recipe pretty much by your ingredients, except in the dressing added less fish sauce maybe 1 tsp. and 2 tbls. veg. oil plus 1 tbls. sesame oil. To give it a slight nutty flavor. Est Tex

    - Est Tex on July 11, 2014 Reply
  • 4 stars

    This was fresh and delicious. It was a big hit with my family. We doubled the recipe and did have to add more salt and fish sauce after tasting it. The only thing I would do differently next time is reduce the sugar in the dressing – it was actually a bit too sweet for me. But that’s not a bad thing, right? =)

    - Christine on July 10, 2014 Reply
  • 5 stars

    I always make a double recipe of Thai Quinoa Salad. We will snack on it for several days and it just keeps getting better. A delicious lunch or a flavorful dinner side.

    - Nan Wills on July 7, 2014 Reply
  • 5 stars

    I was craving this salad for the past couple of days and finally made it for lunch yesterday. I almost finished the bowl! So full of flavors and veges and healthy quinoa–I didn’t even feel guilty!

    - Dani on July 3, 2014 Reply
  • 5 stars

    This is another of her yummy Thai salads. This one’s a keeper.

    - Nicki on July 2, 2014 Reply
  • 5 stars

    Made this recipe night before last. GREAT recipe and will definitely be a staple at our house. THANK YOU JENN! Followed it to a “T” and used the fresh mint. Yum! I use Bob’s Red Mill organic Quinoa.

    - Shae on June 29, 2014 Reply
  • what is the nutrition facts?

    - Kim on June 23, 2014 Reply
  • I made this salad exactly as presented and it is scrumptious. Any chance you’ll start providing nutritional information????

    - Pilar Keyes on March 25, 2014 Reply
  • This recipe was very good!!!

    - Kimberley Wolfe on February 17, 2014 Reply
  • Strangely enough, my husband and I didn’t really care for this recipe that much and won’t make it again. I made it exactly according to the recipe. It tasted okay at best. I added cumin and we liked it a little better as a “Mexican” salad.

    I’ll stick with your Thai Crunch Salad with Peanut Dressing, which is an awesome recipe!

    - Jennifer S. on January 28, 2014 Reply
  • Made this for a BBQ pot luck and was a huge hit. I ended up making a batch and a half but shouldn’t have added the extra vinaigrette for the extra half. The fish sauce ended up being way too overpowering…a little really goes a long way! Other than that, it was great; very refreshing. I used basil instead of mint but I think I’ll try it with mint next time. Thanks for the recipe!

    - Renee on October 24, 2013 Reply
    • The fresh mint is REALLY good! Probably better to make “two” of the salads rather than altering Jennifer’s measurements to make it go further. I hesitate to mess with perfection 😉

      - Shae on June 30, 2014 Reply
  • Just made this again. Didnt have limes so substituted lemon juice. Also added some quartered grape tomatoes from our garden, cuz we have so many. Was yummy

    - barbara on July 13, 2013 Reply
  • Add this to the LONG list of Jenn’s recipes that we just keep making over and over! I can’t count how many times I’ve made it so far; I’ll be making it again tonight. We always make a double recipe because the leftovers are terrific for lunch.

    - Bonnie on July 13, 2013 Reply
  • We made this for July 4th and it was great. I used a bit more fish sauce and a touch less sugar because we used sweet corn instead of cucumber. Great recipe, thanks!

    - PJ on July 4, 2013 Reply
  • This is fantastic! I add the zest of one lime to the dressing. I could eat the whole bowl!

    - Peggy on June 30, 2013 Reply
  • Wonderful recipe! However, no not use Wesson Oil. It contains GMOs. Only use a quality organic vegetable or olive oil to keep this recipe healthy.

    - Cindy on June 24, 2013 Reply
  • Made this for dinner last night – it was SO GOOD! I made a double batch and we’ll have it again tonight. Thank you for sharing this! I will try your other quinoa salad very soon 😉

    - Julie on June 11, 2013 Reply
  • Wonderful salad, refreshing and healthy. Flavors all sort of pop in your mouth. Great for barbecue season.

    - Gisela on June 11, 2013 Reply
  • Just made this, it is amazing!!! Keeper recipe!

    - Katie on June 9, 2013 Reply
  • Just had this for dinner last night. It was the perfect complement to chicken satay. Thanks for another great recipe–I can always get consistently delicious results with your recipes. Love this blog!

    - Becca J on June 7, 2013 Reply
  • Big fan of Quinoa and of this blog so I knew this had to be good. This is the first time I used the fish sauce too. It was a wonderfully delicious salad. This will be made a lot this summer. Thanks so much!!!!

    - Berit on June 4, 2013 Reply
  • Just made it for my first dinner in my new apartment. So perfectly fresh, crunchy and delicious. I bet it will be even better for lunch tomorrow! Great recipe. Thanks, Jen!

    - Janeen on June 3, 2013 Reply
  • I made this for lunch today and was able to make it from start to finish (including washing of dishes) while our baby took his afternoon nap. It was delicious and my wife and I are looking forward to the leftovers!

    This is the third recipe I’ve made from your site (cashew chicken & enchiladas being the other two) and I really must thank you for expanding my cooking repertoire, and for your gentle encouragement in introducing novice cooks such as myself to new varieties of foods to prep and cook: e.g., in this case quinoa (my first time making it – came out perfectly as per your instructions) and English cucumbers (wow, they are gigantic), not to mention the sauce-flavor combination.

    I’ve pulled out our ice cream maker and put the mixing chamber in the freezer in preparation for the strawberry frozen yogurt recipe (tomorrow’s task).

    Thanks again! – Red

    - Red on June 3, 2013 Reply
  • I made this tonight exactly as posted and it is great, definitely something I’m making again! May have it tomorrow with the tequila lime chicken :). Also may throw in edamame next time. I highly recommend trying this – fish sauce smells strong but trust the recipe – it tastes delicious!

    - Lindsay on June 2, 2013 Reply
  • OK, that’s just freaky! I haven’t scrolled through my Reader feed since Monday. Yesterday I posted a recipe that was going to be a Quinoa Salad with Lime Vinaigrette, but I added beets and it turned pink, so I changed the name. Imagine my surprise when I scrolled past this post. I thought I messed up and forgot to change my title for a second there LOL. 🙂

    - Chris at Hye Thyme Cafe on June 1, 2013 Reply
  • Hi Jenn, would you add all three herbs, or just pick two?

    - Katzzs on May 31, 2013 Reply
    • I’d probably just pick two to keep it simple, but if you have all three on hand and want to use them, go for it 🙂

      - Jenn on May 31, 2013 Reply
  • This looks amazing, and I love the fresh herbs and vegetables. What a lovely, colorful meatless meal!

    - BusyWorkingMama on May 31, 2013 Reply
  • Delicious!!! I was running low on quinoa so I mixed it with some leftover jasmine rice and it was still yummy! Thanks for another great recipe!

    - DeeAnn on May 31, 2013 Reply
  • Hi,

    Thank you for another wonderful recipe I can’t wait to try it. I don’t really like the taste of cilantro so was wondering if it can be left out of if I should substitute with another herb?


    - Melissa on May 30, 2013 Reply
    • Hi Melissa, You can absolutely leave it out. Try some some parsley, mint or basil instead.

      - Jenn on May 30, 2013 Reply
  • What about using soy paste to substitute for fish sauce and sugar? We also have the (very common) fish allergy and my friend from China has me substitute soy paste for soy sauce and sugar in her sticky rice recipe.

    - jane on May 30, 2013 Reply
  • Just made the quinoa salad and it is yummy. Can’t wait for dinner. Jen, your recipes are great!!

    - barbara on May 30, 2013 Reply
  • Oops, didn’t see the previous question on the same topic!

    - Faye Kovner on May 30, 2013 Reply
  • What can be substituted for the fish sauce in this recipe? My son is allergic to fish. This has me wondering what other “safe” foods might have fish sauce in them!

    - Faye Kovner on May 30, 2013 Reply
  • do you know how many calories are in this dish? It looks so good! I’m doing the fasting diet and this looks so perfect!

    - Gina Brown on May 30, 2013 Reply
    • Hi Gina, I have no clue, but it’s super light. The only “bad” thing in it is a few tablespoons of sugar, but you can cut the amount back a bit if you like. I wouldn’t leave it out entirely though because you need it to balance the acidity of the lime.

      - Jenn on May 30, 2013 Reply
      • thank you!

        - Gina Brown on May 31, 2013 Reply
  • I love the flavors of Thai dishes…they are my absolute favorite. Sounds so good paired with quinoa (which I am also loving lately!)

    - Ashley @ Wishes and Dishes on May 30, 2013 Reply
  • That looks beautiful! I am going to have to the plunge into quinoa!

    - Arthur in the Garden! on May 30, 2013 Reply
  • Hi Jenn,

    I will be making this for sure but I need a replacement for the fish sauce, due to an allergy. Any suggestions?

    - Debbie on May 30, 2013 Reply
    • Hi Debbie, Try soy sauce or oyster sauce. Won’t be quite the same but will still be delicious.

      - Jenn on May 30, 2013 Reply
      • Thanks Jenn, I will give it a go !!

        - Debbie on May 31, 2013 Reply
  • I love seeing all these quinoa salads popping up everywhere. I think I am going to have to give it a try. My husband doesn’t do pasta salad but maybe I can convince him to do quinoa salad.

    - Jamie G on May 29, 2013 Reply
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