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Thai Quinoa Salad

Thai Quinoa Salad

Thai Quinoa Salad

Total Time: 20 min
Prep Time: 15 min
Cook Time: 15 min
Serves 4
2 Green, 1 Yellow, 1-2 tsp

I know, my math doesn’t seem to pan out above… but while the quinoa is cooking you can chop your veggies. It was a pretty quick salad to throw together especially if you have already cooked the quinoa.


1 cup quinoa
1 red bell pepper, chopped
2 cups shredded carrot
1 cucumber, chopped
1 cup frozen edamame, thawed
6 green onions, chopped
1-2 cups shredded red cabbage
4 teaspoons fish sauce
3 limes, juiced
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
pinch of red pepper flakes
½ cup chopped peanuts
½ cup chopped cilantro
¼ cup chopped basil


  1. Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. I like to toast the quinoa after rinsing, but it isn’t necessary.
  2. Remove from pan and let cool.
  3. While quinoa is cooking and cooling. Chop your veggies.
  4. In a small bowl, whisk the fish sauce, limes, honey, olive oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste.
  5. Pour the dressing evenly into 4 mason jars. Layer red cabbage, red bell pepper, carrots, green onions, cucumber, edamame, and quinoa. Sprinkle the cilantro, basil and peanuts over the top. I kept the peanuts in a small baggie to keep them crunchy. Store in a mason jar and refrigerate. Shake when you are ready to eat. I paired this with the Thai Coconut Meatballs.

My inspiration:


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