Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
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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. 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.
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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 1-2 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
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- 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.
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Comments
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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.
hello jenn
why does my quinoa taste bitter after cooking (before adding any of the other ingredients)?
Many thanks for your help
Hi Sona, You need to either buy pre-rinsed quinoa or rinse it before cooking, otherwise it is bitter.
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
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.
Hi Jenn,
Do you measure quinoa before or after rinsing it? Thank you so much.
I always measure it before. Hope you enjoy the salad!
What would you substitute for fish sauce? I’m allergic to some types of fish and shellfish.
Never mind. I see others have asked the same question. I’ll try substituting with soy sauce.
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!
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.
What can I substitute for the fish sauce
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.
Is there anything I can substitute for the fish sauce? I have an allergy to something in most fish sauces.
Thank you!
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.
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
Absolutely Delicious! It’s my new favorite recipe. The next day, my husband even added chicken to the leftovers and that was delicious too.
made this recipe with couscous, it was very good.
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!
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.
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
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? =)
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.
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!
This is another of her yummy Thai salads. This one’s a keeper.
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.
what is the nutrition facts?
They are at the bottom of the recipe in the Recipe tab.
I made this salad exactly as presented and it is scrumptious. Any chance you’ll start providing nutritional information????
This recipe was very good!!!
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!
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!
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 😉
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
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.
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!
This is fantastic! I add the zest of one lime to the dressing. I could eat the whole bowl!
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.
Thanks
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 😉
Wonderful salad, refreshing and healthy. Flavors all sort of pop in your mouth. Great for barbecue season.
Just made this, it is amazing!!! Keeper recipe!
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!
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!!!!
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!
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
You’re welcome, Red. So glad you enjoyed the salad — it’s one of my favorites for summer. You might also enjoy my Quinoa Salad with Corn, Tomatoes, Avocado and Lime…
https://www.onceuponachef.com/2011/08/quinoa-with-corn-tomatoes-avocado-lime.html
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!
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. 🙂
Hi Jenn, would you add all three herbs, or just pick two?
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 🙂
This looks amazing, and I love the fresh herbs and vegetables. What a lovely, colorful meatless meal!
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!
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?
Thanks
Hi Melissa, You can absolutely leave it out. Try some some parsley, mint or basil instead.
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.
Just made the quinoa salad and it is yummy. Can’t wait for dinner. Jen, your recipes are great!!
Oops, didn’t see the previous question on the same topic!
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!
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!
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.
thank you!
I love the flavors of Thai dishes…they are my absolute favorite. Sounds so good paired with quinoa (which I am also loving lately!)
That looks beautiful! I am going to have to the plunge into quinoa!
Hi Jenn,
I will be making this for sure but I need a replacement for the fish sauce, due to an allergy. Any suggestions?
Hi Debbie, Try soy sauce or oyster sauce. Won’t be quite the same but will still be delicious.
Thanks Jenn, I will give it a go !!
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.