I enjoy a dish as vibrant as my Thai Inspired Quinoa Salad. With nutty quinoa mingling with crisp red cabbage, red bell pepper, and shredded carrots, every bite is colorful. A touch of almond butter dressing and lime juice completes the medley. This vegan delight promises refreshing flavors for any meal.

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I’ve been experimenting in the kitchen lately and came up with this unique Crunchy Thai Quinoa Salad that’s been turning heads. I love playing with flavors, and when I mixed cooked quinoa (rinsed in water until it’s fluffy) with shredded red cabbage, julienned red bell pepper, and shredded carrots, I knew i had something special.

Adding diced cucumber, shelled edamame, sliced green onions and a good handful of chopped fresh cilantro gave it a vibrant twist that reminded me of some vegan dinner quinoa creations I’ve seen before. And let me tell you, the creamy almond dressing—made with almond butter, fresh lime juice, soy sauce, maple syrup, grated ginger, and a minced garlic clove—is everything that makes a Vegan Thai Quinoa Salad stand out.

I even tossed in some chopped peanuts for extra crunch. This dish not only fits into healthy salad recipes and Mediterranean diet recipes but also surprises you with its Thai inspired quinoa salad vibe.

Enjoy and let me know what you think!

Why I Like this Recipe

I really love this recipe because it’s got a crazy mix of crunchy veggies that make every bite exciting. I love how the fresh red cabbage, carrots, and bell pepper add color and texture, which makes my lunch feel fun and satisfying. I also like that the creamy almond dressing is super easy to make and gives the dish a tangy kick that ties everything together. Plus, it’s a healthy option that I can easily throw together when I’m in a rush or need something tasty for meal prep.

This Crunchy Thai Quinoa Salad is honestly one of my favorite meals. Its mix of vibrant veggies with a simple creamy almond dressing creates a delicious, addicting flavor that’s perfect for lunch, dinner or even a quick snack. The recipe is easy to follow and really flexible so I can change it up depending on what I have on hand. Overall, it’s a treat that makes eating healthy something to look forward to.

Ingredients

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Quinoa: nutrient-dense, gluten-free grain providing protein, fiber, and balanced carbohydrates.
Red Cabbage: rich in fiber and vitamins, adds crunch and vibrant color.
Red Bell Pepper: offers vitamin C and a sweet, crisp texture to liven up the salad.
Carrots: loaded with vitamin A, adding natural sweetness and satisfying crunch.
Edamame: a protein-rich bean boosting fiber and lending a creamy texture.
Almond Butter: healthy fats and rich flavor that tie all ingredients together.
Lime Juice: a tangy burst that balances sweet, fresh, and savory elements effortlessly.
Soy Sauce: deep umami flavor, perfect to contrast almond butter’s creamy richness.

Ingredient Quantities

1 cup quinoa (rinsed)

2 cups water

1/2 head red cabbage, shredded (about 2 cups)

1 red bell pepper, julienned

2 medium carrots, shredded

1 cucumber, diced

1 cup shelled edamame (steamed or boiled)

2 green onions, thinly sliced

1/2 cup chopped fresh cilantro

1/4 cup chopped peanuts or cashews for extra crunch (optional)

2 tablespoons almond butter

2 tablespoons fresh lime juice

1 tablespoon soy sauce (or tamari if you need gluten-free)

1 tablespoon maple syrup

1 teaspoon freshly grated ginger

1 clove garlic, minced

2 to 3 tablespoons water (to thin out the dressing to your liking)

1/4 teaspoon red chili flakes (optional, if you like a little kick)

How to Make this

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1. Rinse the quinoa and put it in a pot with 2 cups water, then bring it to a boil. Lower the heat and let it simmer for about 15 minutes until all the water is absorbed. Set aside to cool a bit.

2. While the quinoa is cooking, shred the red cabbage into about 2 cups, julienne the red bell pepper, and shred the carrots. Dice the cucumber then.

3. Prepare the edamame if they are not already steamed or boiled, then set them aside along with thinly sliced green onions and chopped fresh cilantro.

4. In a small bowl, combine 2 tablespoons almond butter, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon grated ginger and 1 minced garlic clove.

5. Slowly stir in 2-3 tablespoons water to thin the dressing to your desired consistency and add 1/4 teaspoon red chili flakes if you like a bit of heat.

6. In a large mixing bowl, add the cooled quinoa, shredded cabbage, bell pepper, carrots, diced cucumber, edamame, green onions, and cilantro.

7. Pour the dressing over the salad and toss everything together until well combined.

8. Finally, sprinkle 1/4 cup chopped peanuts or cashews on top for extra crunch if you want, then serve as a tasty vegan meal or pack it for a healthy lunch.

Equipment Needed

1. A fine-mesh strainer to rinse the quinoa so it cooks evenly
2. A medium to large pot to boil the quinoa in water
3. A cutting board to shred, dice, and julienne the veggies
4. A sharp knife for chopping the cabbage, bell pepper, carrots, cucumber, and slicing green onions
5. A grater to fresh grate the ginger
6. A small bowl to mix the almond butter dressing
7. A large mixing bowl to toss together all the salad ingredients
8. Measuring cups and spoons so you get the water, almond butter, lime juice, and spices just right
9. A spatula or regular mixing spoon to combine the ingredients well

FAQ

Q: Can I prepare the quinoa ahead of time?

A: Yeah, you can cook the quinoa earlier and let it cool before assembling the salad. Just keep it refrigerated and stir in the veggies when ready to serve.

Q: What other veggies can I add?

A: Feel free to mix in some shredded kale, spinach leaves or even some diced avocado for extra creaminess. Change it up to your taste.

Q: Is there a substitute for almond butter in the dressing?

A: Sure, you can try peanut butter or cashew butter if you prefer those. Just keep the ratio similar, though it might alter the flavor slightly.

Q: How do I adjust the spice level?

A: If you like a little kick, stick with the red chili flakes. If not, you can reduce or skip them altogether without hurting the overall flavor.

Crunchy Thai Quinoa Salad (Healthy + Vegan) Recipe Substitutions and Variations

Almond butter – you can use peanut butter or sunflower seed butter if you prefer a different nutty flavor
Soy sauce – try coconut aminos for a slightly sweeter taste that’s also gluten free
Maple syrup – agave nectar or date syrup work well if you don’t have maple syrup on hand
Quinoa – if you run low on quinoa, brown rice or even millet can be a decent swap though the texture will change a bit

Pro Tips

1. Try toasting the quinoa in a dry pot for a couple of minutes before adding water, it really brings out a nuttier flavor that makes the dish even tastier.
2. Let the cooled quinoa sit for a bit longer after cooking so it doesnt steam the veggies when you mix everything together, that way you keep the crunch and freshness of the raw veggies.
3. When you’re mixing up the almond butter dressing, add the water slowly. If you add too much at once you might end up with a super runny dressing that’s not as flavorful.
4. If you’re planning to take this for lunch later, toss the salad with the dressing hours ahead of time so all the flavors have a chance to meld, but wait to add the crunchy nuts until right before serving so they dont turn soggy.