Name: Thai Quinoa Salad (Gluten Free & Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup dry white quinoa (cooked according to package instructions); ¼ head red cabbage, thinly sliced ((about 2-3 cups)); 2 cups matchstick carrots; ½ red bell pepper, thinly sliced ((optional)); 3 green onions, chopped; 1 cup cilantro, chopped; juice from 3 limes; 2 tbsp low-sodium tamari ((or soy sauce if not GF)); ¼ cup olive oil; 1 tbsp maple syrup or honey; 1 inch ginger, grated; red pepper flakes (to taste); chopped cashews; chopped green onion; cilantro

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This Thai Quinoa Salad is such a healthy, fresh and fun way to kick off the spring salad season! Unlike some salads, this one is actually super filling and satisfying thanks to the quinoa, all the crunchy textures and a delicious Thai-style lime dressing. It’s a perfect meal prep option too, because it tastes even better the longer it sits in the dressing.

Spring has been on my mind a lot recently and I’m hoping that by making fresh recipes like this Thai Quinoa Salad, we can manifest warm weather to come. Even on colder days, this hearty salad recipe is sure to satisfy because it is so flavorful and filled with nutrient-dense ingredients! Other than preparing the quinoa and chopping up some veggies, this Thai Quinoa Salad is a super simple and straight-forward recipe that anyone can nail.

What Makes This Thai Quinoa Salad So Great?

Everything. Just kidding, but not really. This Thai Quinoa Salad has become my new favorite! I think salads get a bad reputation for being boring, bland and not satisfying. But I’m here to show you that’s not the case! By adding quinoa, fiber-filled veggies and pairing it with an olive oil based dressing, this checks all the boxes for an ideal salad.

Also, one of the most underrated ways to elevate any salad is to add fresh herbs! Seriously, it’s such a game changer. Fresh herbs are pretty affordable, and they last a long time if you store them properly. For cilantro, I always put it in a jar with a few inches of water, cover loosely with a plastic produce bag and place it in the fridge. If you switch out the water every few days, the herbs will last for weeks!

Lastly, don’t forget the toppings. Something about the added crunch from the cashews just really makes this Thai Quinoa Salad extra yummy! I like to add some more chopped green onion and cilantro because you can never have enough herbs.

What You Need to Make This Thai Quinoa Salad

Quinoa: I prefer white quinoa, mostly just for the appearance, but tri-color will also work just fine! Cook it according to package directions and then let it cool down before making the salad.
Red Cabbage: An amazing cruciferous vegetable! For this recipe, we will use about 1/4 of a head of cabbage, but to save some time you can also buy pre-shredded cabbage.
Carrots: Matchstick carrots bought from the grocery store make it easier, but you can also chop them yourself if you’re feeling brave!
Red Bell Pepper: I had some extra laying around so I threw it in and loved the taste/texture it added, but it’s an optional ingredient.
Cilantro: If you’re one of those people who thinks cilantro tastes like soap, I can’t relate. But, you can try substituting the cilantro for basil or a combination of basil and mint.
Green Onion: More herbs, yay! I definitely wouldn’t skip these.
Cashews: The best topping for some added crunch. You can also use peanuts or omit entirely if you are nut-free.

Thai-Style Lime Dressing Ingredients

Lime Juice: The fresh stuff tastes better, just trust me.
Olive Oil: A good quality olive oil is important!
Honey or Maple Syrup: To keep this recipe vegan, use maple syrup as the sweetener for the dressing. However, I use honey and love it.
Fresh Ginger: Ginger provides an extra something to the dressing but if you’re in a pinch, you can omit it or substitute with a dash of dried ginger.
Red Pepper Flakes: Okay, these are in almost all of my recipes because I’m obsessed. Adds a great little kick, if you’re into that kind of thing.

How To Make Thai Quinoa Bowls

Start by gathering all your ingredients, a small pot with a lid, two large bowls, a small bowl or jar, a cutting board and knife. Prepare your quinoa according to package directions – this should take about 15 minutes. Once it’s done cooking, transfer the quinoa to a large bowl and let it cool. It doesn’t have to be cooled down all the way but at least not burning hot! That way it won’t make your veggies all mushy and cooked.

While the quinoa is cooking, slice up the cabbage, bell pepper, green onion and cilantro and add it to a large bowl with the pre-chopped carrots. Once the quinoa has cooled, add it to this same bowl and toss until combined.

In a small jar or bowl, add all of the dressing ingredients. Either put the top on the jar and shake, or whisk it until combined. Pour the dressing over top of the quinoa/veggie mixture and use tongs to toss until it’s evenly coated. Place the Thai Quinoa Salad in the fridge until you’re ready to serve or eat it, but at least for 15 minutes. Then, top with some chopped cashews, green onion and cilantro. Enjoy!

Can I Meal Prep Thai Quinoa Salad?

For sure! Actually, I highly recommend meal prepping this Thai Quinoa Salad. Like I mentioned earlier, it somehow tastes even better after sitting in the dressing for a while. And, it makes a large portion so you’ll definitely have enough for at least 4-5 servings.

If you want to make it a full meal, you can add your favorite protein. For a vegan option, go for some chickpeas or crispy tofu. For my non-vegans, you can’t go wrong with chicken! This is a meal-prep recipe that I could eat over and over again and I’m sure you’ll love it too.

Looking for more meal-prep friendly recipes?