Thai Quinoa Salad Recipe from Scratch

My First Taste of Sunshine

I first tried a salad like this at a friend’s potluck. It was so bright and colorful. I knew I had to learn how to make it myself.

This dish feels like a burst of sunshine on a cloudy day. The mix of crunchy and soft textures makes every bite fun. It just makes you feel good inside.

Why We Mix It Up

This recipe is a wonderful teacher. It shows us how different things can work together. The soft quinoa and the crunchy veggies become best friends.

That is a good lesson for life, I think. We are all a little bit different. But together, we can create something wonderful. Food has a way of showing us that.

The Magic is in the Dressing

Do not skip making the dressing from scratch. It is the heart of the whole dish. I still laugh at how I used to buy bottled dressings.

Just warm the peanut butter and honey for a few seconds. Then stir everything together. Doesn’t that smell amazing? It tastes even better.

A Little Kitchen Secret

My favorite part is adding the cashews at the very end. This keeps them wonderfully crunchy. It is a small step that makes a big difference.

*Fun fact: Quinoa is actually a seed, not a grain! It is a tiny protein powerhouse. I love telling people that little secret.

Make It Your Own

This salad is like a blank canvas. Do you have a favorite veggie? Try adding it in. Maybe some chopped cucumber or sweet corn.

If you do not like spicy food, just leave out the Sriracha. Cooking should be fun, not stressful. What is one ingredient you would love to add to this?

Your Turn in the Kitchen

I hope you give this recipe a try. It is perfect for a sunny afternoon. It is also great to pack for lunch the next day.

Will you be making this for your family or for friends? Tell me what you think if you do. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Quinoa, uncooked	¾ cup
Red cabbage, shredded	1 heaping cup
Red bell pepper, diced	1
Red onion, chopped	1/4 cup
Carrots, shredded	1 cup
Edamame, shelled	1 cup
Fresh cilantro, chopped	½ cup
Green onions, chopped	2
Cashews, halves	½ cup
Creamy peanut butter	¼ cup	crunchy or smooth
Freshly grated ginger	2 teaspoons
Low-sodium soy sauce	3 Tablespoons
Honey	1 Tablespoon	or sub maple syrup
Red wine vinegar	1 Tablespoon
Sesame oil	1 teaspoon
Olive oil	1 teaspoon
Sriracha hot sauce	1 teaspoon
Water	to thin	if necessary

A Salad Full of Sunshine

This salad always reminds me of my granddaughter’s bright art projects. It is so full of happy colors. We are mixing crunchy veggies with fluffy quinoa today. A creamy peanut dressing ties it all together. Doesn’t that sound wonderful?

Step 1: First, cook your quinoa just like the package says. Let it cool down completely in a big bowl. I like to fluff it with a fork. Warm quinoa can make the veggies a bit sad and wilted. I learned that the hard way!

Step 2: Now, let’s make the magic dressing. Warm the peanut butter and honey for a few seconds. This makes them so easy to stir. Then add all the other saucy ingredients. (A hard-learned tip: grate your ginger fresh. It tastes so much brighter and happier that way!). Give it a good whisk until it’s smooth.

Step 3: Time for the colorful part! Chop your red pepper, onion, and cabbage. Toss them into a large bowl with the carrots and edamame. I love the sound of all the colors tumbling together. It’s like a garden party in a bowl.

Step 4: Pour half of that yummy dressing over your cooled quinoa. Mix it well so every little grain is happy. Then, add the quinoa to your big bowl of veggies. Add the rest of the dressing, a little at a time, until it’s just right for you.

Step 5: Finally, sprinkle the cashews and green onions on top. They add the perfect, final crunch. What’s your favorite crunchy topping for a salad? Share below! Now it’s ready to serve and enjoy. I still laugh at how quickly this dish disappears in my house.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch, Salad

Make It Your Own

This recipe is like a favorite song. You can sing it a little differently each time. Feel free to play with the ingredients based on what you have. Here are a few fun twists we love.

Mango Tango: Add sweet, juicy mango chunks. It makes the salad taste like a tropical vacation.

Spicy Dragon: Add an extra squirt of Sriracha. You can even sprinkle in some red pepper flakes.

Protein Power-Up: Mix in some shredded chicken or baked tofu cubes. It makes a very filling meal.

Which one would you try first? Comment below!

Serving It Up Right

This salad is a star all on its own. But I love making a whole meal out of it. Sometimes I serve it in little lettuce cups for a fun lunch. It’s also wonderful with a few crispy spring rolls on the side. My mouth is watering just thinking about it.

For a drink, a chilled glass of iced green tea is perfect. It is so refreshing. For a special evening, a crisp Pinot Grigio wine pairs beautifully. The flavors just dance together.

Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad is a perfect make-ahead lunch. Store it in a sealed container in the fridge. It will stay fresh and crunchy for up to four days.

I do not recommend freezing this one. The fresh veggies will get too soggy. They lose their happy crunch after thawing.

I learned this the hard way. I once froze a similar salad for a busy week. It was a mushy mess when I took it out. Now I just keep it in the fridge.

Making a big batch saves you time. You have healthy lunches ready to grab and go. This matters because it helps you eat well on busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your salad too dry? Just mix a little more dressing. You can thin the dressing with a splash of water. This makes it easier to pour over the salad.

I remember when my quinoa was too wet. It made the whole salad soft. Now I always let it cool completely after cooking. This keeps the grains separate and fluffy.

If the flavor is not quite right, add a pinch of salt. Or add an extra squeeze of lime juice. Getting the flavor right matters for a happy meal. It builds your confidence in the kitchen.

Which of these problems have you run into before?

Your Quick Quinoa Questions Answered

Q: Is this recipe gluten-free? A: Use tamari instead of soy sauce. Then it is gluten-free.

Q: Can I make it ahead? A: Yes! It is even better the next day. The flavors have time to mingle.

Q: What if I do not have an ingredient? A: Swap almonds for cashews. Use shredded kale for cabbage. Fun fact: My grandkids love when I add mango chunks!

Q: Can I make a bigger batch? A: Of course. Just double all the ingredients. Use a very big bowl for mixing.

Q: Any other tips? A: Add the cashews right before serving. This keeps them nice and crunchy.

Which tip will you try first?

Thank You for Cooking With Me

I hope you love this bright and cheerful salad. It always brings a smile to my face. Making food with your own hands is a special joy.

I would love to see your creation. Share a picture of your beautiful bowl. It makes me so happy to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.