Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
Packed with protein and fresh veggies, this flavorful Thai quinoa salad is a healthy eater’s dream!
This vibrant and fresh Thai Quinoa Salad is adapted from one of my favorite cookbooks, Raising the Salad Bar by Catherine Walthers. Similar to my Southwest-style quinoa salad, 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-style dishes for dinner—or make it a meal in itself by adding cooked shrimp, crab, or lobster.
“Delicious! This is a go-to recipe for my family. Great salad to pack and go.”
What You’ll Need To Make Thai Quinoa Salad
- Quinoa: The base of the salad, quinoa is a high-protein seed that’s fluffy and slightly crunchy. Though it looks like couscous and is eaten like a grain, it’s actually related to leafy greens like spinach and Swiss chard.
- Bell Pepper, Carrot, and Cucumber: A trio that adds sweetness, crunch, color, and crispness to the salad.
- Scallions: Contribute a mild oniony sharpness.
- Cilantro and Mint/Basil: Offers a fresh, herby flavor typical of Thai cuisine.
- Lime Juice: Adds acidity and brightness.
- Fish Sauce: Not fishy but savory and salty, this dark, pungent condiment is frequently used in Southeast Asian cooking. If possible, buy a brand imported from Thailand or Vietnam. And don’t worry about buying a large bottle—it keeps forever.
- Vegetable Oil: The base of the dressing; blends the flavors together and coats the salad ingredients.
- Sugar: Counteracts the acidity and saltiness of the salad, adding a touch of sweetness.
- Red Pepper Flakes: Lends a spicy kick.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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 the salad.
Transfer to a serving bowl and garnish with more fresh herbs, if desired.
You May Also Like
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Packed with protein and fresh veggies, this flavorful Thai quinoa salad is a healthy eater’s dream!
Ingredients
For the Salad
- 1 cup quinoa, rinsed (or pre-washed)
- ½ 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
- ¼ cup freshly chopped cilantro
- 2 tablespoons fresh chopped mint or basil (optional)
For the Dressing
- ¼ cup freshly squeezed lime juice, from 3-4 limes
- 2½ teaspoons Asian fish sauce
- 1½ tablespoons vegetable oil
- 2 tablespoons sugar
- ¼ teaspoon crushed red pepper flakes (use less if you don't like heat)
Instructions
- Add quinoa, salt and 1⅔ 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 to 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.
- 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.
- 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.
Nutrition Information
Powered by 
- 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, Edamam.com. 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Had some quinoa hiding at the back of the cupboard so looked up this quinoa recipe on your site. Another 10/10. Absolutely delicious Jenn, as always 👌🏼
I love this recipe! I load up on the vegetables. I love bringing this recipe to a potluck because it is healthy and beautiful, nobody else has anything like it, and everyone loves it! Just last weekend I doubled the recipe and shared with two different friends independently. I got text messages from both of them tonight, asking for the recipe.
This is a delicious salad that is very adaptable to personal tweaks. The dressing is excellent. I often roast or grill bell peppers and onions and omit the grated carrot. Black beans, mango and corn are also great add-ins. It keeps well and the flavour improves each day. The quinoa seems to soak up the dressing so I hold back some of the dressing to add as needed.
I took a small bite to taste for seasoning before serving it to my family, and I can’t stop eating this! It might not make it to the table, it’s soooo good!
It was really yummyyyy
Can I use Hoisin instead of fish sauce
Hi Asra, I’d go with soy sauce instead.
Absolutely delicious! It was easy to prepare and what a crowd pleaser. Thanks Miss Jenn!
I’ve made this several times and it is one of my very favorite ways to eat quinoa! I too throw away the package instructions for making quinoa, but use even less water: 1 1/2 cups. After rinsing the quinoa I usually let it dry overnight, and then toast it in a dry pan until it smells, well, toasty and rich before adding the water & salt. I made the recipe exactly as written with the exception of adding an additional scallion and using 1 T each of the basil and mint. Heavenly! Thanks, Jenn!!!
I don’t understand how EVERY SINGLE RECIPE of yours I have made is this good. You are my chef idol at this point.
I made this salad with seared tuna and my fiancé asked that this be in the weekly rotation. Thank you for all the time you take to make us minions look like we can cook. You’re a real one.
❤️❤️
Hi Jenn, Love your site! Your recipies NEVER disappoint! I’m planning on making crab cakes and was wondering if you think this Quinoia salad would go good with them. I’ve never made Quinoia before so I”m somewhat in the dark. If so great! If not, do you have a suggestion as to what you think would be a good accompaniment to the crab cakes? Also, would this take the place of a carb and vegetable or do you think I should add another dish along with the Quinoi salad to go with the crab cakes? Thanks in advance for your help!
Rebecca Peerless
Hi Rebecca, so glad you like the recipes! I think the crab cakes would pair nicely with this as they are pretty neutral in flavor. If you choose to go with that, I don’t think you need to make another side. It would also be nice with this corn salad. Hope you enjoy whatever you make!
Thank you so much for your quick reply!
Rebecca Peerless