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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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!
Can you substitute EVOO for the vegetable oil?
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!
This was amazing! I made it for a BBQ and everyone loved it! It is refreshing and delcious. love it!
I substituted soy sauce for the fish sauce and it tastes amazing! SOOO GOOD.
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.
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.
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.
Also..I added more fresh lime juice which really brings all the flavors out. That to me is key.
Wow! That dressing, the ingredients (I used red quinoa), everything…my mouth thanks you and so does my tummy.
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.
Made this exactly as the recipe described. It turned out FANTASTIC. Served with Italian Style Meatloaf. A+ Thank You
Jennifer how much water should I use if I just want to make a half a cup of the quinoa? Thanks!
Hi Yvonne, You’ll need a little more than 3/4 cup.
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 !!!??????
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?
Hi Candy, I think what you’re serving would pair nicely with the homemade naan or these Stir-Fried Szechuan Green Beans. Hope your dinner is a success!
Yummmmmo!
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 🙂
What can I use as a substitute for the Asian fish sauce, for my vegetarian friend?
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.
I made this last night – absolutely delicious and so refreshing!!! Love your recipes Jenn!! Onceuponachef.com is my go to website for my menu planning!
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.
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.
Loved the fresh taste of this salad. Easy to add or sub other ingredients too.
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.
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.
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.
I have a bag of Great Grains from Trader Joe – quinoa, Israeli couscous, baby garbanzo beans – Can I use that instead of just quinoa?
Yes I think that would work. Enjoy!
This is my go-to salad for lunches! Mix up a batch and toss some chicken in and I’m good!
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
Hi Pamela, Click on the “recipe” tab at the top, or scroll down beneath the step-by-step photos.
I havent tried this recipe yet but I was wondering if there is something I can substitute for the bell pepper.
Hi Jenny, Sure, You could use more cucumber or any other crisp vegetable that you like.
thanks jenn!
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
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!
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…
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!
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!
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
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!
Outstanding! This will be in regular rotation this summer. I reduced sugar by 1 T and it’s still great.
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!
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.
Hi Karen, This salad keeps well for several days in the fridge — no need to keep the dressing separate, it doesn’t get soggy 🙂
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.
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!
Hi Blair, Unfortunately there is no great substitute for fish sauce. Sorry!
made this for my co-workers, it was a lactose and gluten free potluck lunch. I really like the lime flavour.
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.
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?
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.
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!
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 ;-).
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.
Just wanted to add I enjoyed this for lunch the day after making and it kept very wel!
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!
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!
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!
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.
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.
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!
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