Thai Quinoa Salad

I’m really starting to dig Thai and Indian food, mainly because they’re really popular dishes amongst my clients, which is definitely not something I had anticipated. I’m really happy they’re into these ethnic foods though, because it’s given me the opportunity to really branch out.

This Thai quinoa version isn’t a huge stretch for me though-a really simple sauce, pretty basic veggies, all mixed with my favorite grain! Even my niece enjoyed it and she’s probably one of the pickiest eaters around. Two of my newest clients tried this as a sample last week and they both absolutely fell in love with it-and so for that reason alone, it’s one of my new favorites!

2 cups cooked quinoa

2 cups chopped red cabbage

1 1/4 cups cooked edamame

1 red bell pepper, chopped

1 cup shredded carrot

1 cup cilantro, chopped

1 cup green onion, chopped

3/4 cup cashews

1/2 cup red onion, chopped

1/4 cup peanut butter (or sunbutter)

4 tbsp reduced sodium soy sauce or tamari

1 tbsp grated ginger

  • Mix together all ingredients except for peanut butter, soy sauce and ginger
  • In a small saucepan over medium heat, cook peanut butter and soy sauce, stirring continuously for 2 minutes
  • Add ginger and cook for another minute or two or until the sauce thickens
  • Stir sauce into quinoa mix and chill before serving






Related posts:

Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. This looks really delicious! I’ve been into edamame lately but I’ve only eaten it straight up or as a toss in for a simple salad. I think next time I will have to try it in this. I love Thai flavors! I’m not surprised that your clients like those foods as Thai and Indian foods are always so flavorful.

  2. I can eat a whole bag of edamame in one sitting! I was pretty proud to incorporate it into a dish for once 🙂

  3. This looks awesome! I really love Thai food but it’s not something I make at home for some reason. Cool that your clients are into it!

  4. Seriously, I need more Thai food in my life!~

  5. My boyfriend and I had to go on two four-hour bus rides the other weekend (Boston->NYC and back) and took this with us — it kept beautifully and the extra “marinating time” made the PB flavor taste even better — thanks for sharing!

  6. Im so happy to hear you traveled with it and loved it! 🙂

  7. Just made this. I would definitely cutback on the onion next time. It’s got great flavor but way too much onion. I also chopped up some peanuts and added them to it. Made a large amount but took quite a while to prep everything. You could also make it a main dish by adding some chopped chicken to it. Would be great for a party because it’s pretty, colorful and you could make it ahead of time. I will make again but with at least half the amount of onion.

  8. Thanks for the feedback! I LOVE alot of onions, but I can understand that other people don;t!


  1. […] snacks, salads, quinoa, protein sources and desserts with recipes like a raw version of our Thai quinoa salad, chickpea salad sandwiches, strawberry kale salad, maple miso kale salad, and OF COURSE raw […]

Leave a Comment...