Name: Crunchy Thai Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 1 cup uncooked quinoa; 1.5 cups chopped red cabbage (about 1/2 medium head); 2 medium carrots, peeled and chopped into thin strips; 1 cup edamame; 1 large red bell pepper, seeded and diced; 6 green onions, cut into 1/4″ slices; 2/3 cup roasted cashews; 1/4 cup cashew butter; 1/2 tablespoon red curry paste; 3 tablespoons coconut aminos, soy sauce, or tamari; 2 tablespoons honey, agave, or maple syrup; 1 teaspoon rice vinegar (or apple cider vinegar); 1 teaspoon minced garlic; 1″ cube fresh ginger, grated; Juice of 1 lime; 2–4 tablespoons non-dairy milk or water, plus more to thin as needed

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This Crunchy Thai Quinoa Salad is a vibrant, nutrient-packed dish loaded with colorful veggies, protein-rich quinoa, and a creamy cashew dressing infused with Thai red curry paste. It’s a fresh, flavorful salad that comes together in under 30 minutes—perfect for lunch, meal prep, picnics, or any time you crave something light yet satisfying. Naturally vegan and gluten-free, this salad offers a delicious balance of textures and tastes in every bite.

Crunchy Thai Quinoa Salad

Why You’ll Love This Recipe

Quick and easy—ready in just 25 minutes.
Loaded with vegetables for crunch and nutrition.
Creamy cashew dressing with a Thai twist.
Vegan and gluten-free, ideal for various dietary needs.
Perfect for meal prep—keeps well in the fridge.
Protein-packed thanks to quinoa and edamame.
Delicious hot or cold—super versatile.
Customizable with your favorite veggies or protein.
No cooking skills required—just basic prep.
Great for feeding a crowd—makes up to 10 servings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 cup uncooked quinoa
1.5 cups chopped red cabbage (about ½ medium head)
2 medium carrots, peeled and chopped into thin strips
1 cup edamame
1 large red bell pepper, seeded and diced
6 green onions, cut into ¼″ pieces
⅔ cup roasted cashews

For the Cashew Dressing:

¼ cup cashew butter
½ tablespoon red curry paste
3 tablespoons coconut aminos, soy sauce, or tamari
2 tablespoons honey, agave, or maple syrup
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon minced garlic
1-inch cube fresh ginger, grated
Juice of 1 lime
2–4 tablespoons non-dairy milk or water (plus more to thin as needed)

Directions

Cook the quinoa:
Rinse the quinoa in a fine mesh strainer. Cook according to package instructions (or use the Instant Pot method if preferred). Once cooked, transfer to a separate bowl to cool.
Chop the vegetables:
While the quinoa cooks, prepare the red cabbage, carrots, edamame, bell pepper, and green onions. Place them in a large mixing bowl.
Make the dressing:
Add all dressing ingredients to a small blender or food processor. Blend until smooth, adjusting the amount of milk or water to reach a creamy but pourable consistency.
Assemble the salad:
Once the quinoa has cooled, combine it with the chopped vegetables. Add about half of the dressing and toss well. Continue adding more dressing to taste as you mix everything together.
Serve or chill:
Enjoy immediately or refrigerate for later. This salad tastes even better after the flavors meld.

Servings and timing

Servings: 10
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add protein: Toss in tofu, grilled chicken, or shrimp.
Use different veggies: Swap in cucumbers, snap peas, or shredded kale.
Spicy kick: Add sriracha or chili flakes to the dressing.
Nut-free option: Use sunflower seed butter and roasted sunflower seeds instead of cashews.
Change the grain: Try it with brown rice, farro, or couscous.
Extra herbs: Mix in cilantro, mint, or Thai basil for added freshness.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Reheating: Best served cold or at room temperature. If you prefer it warm, gently reheat just the quinoa portion before mixing with veggies.
Meal prep tip: Store dressing separately and mix before serving to keep veggies crisp.

FAQs

Can I make this Thai quinoa salad ahead of time?

Yes, this salad is perfect for meal prep. Store it in the fridge and enjoy throughout the week.

Is this recipe spicy?

The red curry paste adds flavor but not a lot of heat. Adjust the amount or add hot sauce if you like it spicier.

What can I use instead of cashew butter?

Almond butter, peanut butter, or sunflower seed butter all work as substitutes, though the flavor will vary slightly.

Can I freeze this salad?

Freezing is not recommended as the fresh veggies and dressing may lose their texture after thawing.

How do I make the salad nut-free?

Replace cashew butter with sunflower seed butter and use toasted sunflower seeds instead of cashews.

Can I use pre-cooked quinoa?

Absolutely. Pre-cooked quinoa is a great time-saver—just make sure it’s cooled before mixing.

Is there a low-carb version of this salad?

You can reduce the quinoa and increase the non-starchy vegetables, or try using cauliflower rice.

What kind of red curry paste should I use?

Any Thai red curry paste will work. Just check the label if you’re keeping it vegan, as some contain fish sauce.

Can I use frozen vegetables?

Yes, just make sure to thaw and drain them well before adding to the salad.

Will the vegetables get soggy in the fridge?

Not typically. This salad holds up well for several days, especially if the dressing is added just before serving.

Conclusion

This Crunchy Thai Quinoa Salad is a delicious blend of texture, flavor, and nutrition that’s ready in no time. Whether you’re packing lunches for the week, planning a picnic, or looking for a quick healthy dinner, this vibrant salad delivers. The creamy Thai-inspired cashew dressing takes it to the next level, making it a dish you’ll want to make again and again.