This Thai Quinoa Salad is a vibrant celebration of textures and flavors, combining crisp, fresh vegetables, juicy sweet mango, aromatic herbs, and hearty quinoa, all brought together by a quick, creamy, and irresistible peanut dressing made in your blender. It’s not just a meal; it’s an experience that’s both incredibly satisfying and wonderfully healthy.

Experience the Best Thai Quinoa Salad: A Fusion of Health and Flavor

For those who love nourishing and delicious meals, quinoa salads are a staple. We’ve previously shared favorites like the classic Avocado Quinoa Salad with its bright lemon dressing, the comforting Sweet Potato Quinoa Salad, and the zesty Southwest Quinoa Salad featuring a refreshing cilantro-lime dressing. Each one has earned its spot as a crowd-pleaser, delivering on taste and health.

Now, it’s time to introduce our newest obsession: the Thai-inspired Quinoa Salad. This recipe stands out with its exceptional blend of crunchy textures, sweet undertones from ripe mango, and savory depth from the peanut dressing. It’s a symphony of flavors that will transport your taste buds straight to Thailand, all while keeping your body happy and fueled. This might just be the most exciting addition to your salad repertoire yet!

Essential Ingredients for Your Thai Quinoa Salad

Creating this spectacular Thai Quinoa Salad begins with selecting the freshest and most vibrant ingredients. Each component plays a crucial role in building the unique flavor profile and satisfying texture of this dish. Here’s a closer look at what you’ll need and why:

• Quinoa: The foundation of our salad, quinoa provides a complete protein source and a delightful, slightly nutty texture. Remember to rinse your quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
• Kale and Cabbage: These leafy greens add incredible crunch and a wealth of nutrients. Kale offers a slightly earthy flavor and hearty texture, while cabbage (or coleslaw mix) provides a lighter, sweeter crispness. Feel free to use one or both, depending on what you have on hand and your texture preference.
• Edamame: Boosting the protein content and adding a lovely chewiness, shelled edamame is a fantastic addition. If you’re looking to make this salad even more substantial, consider adding grilled chicken or tofu for an extra protein punch.
• Red Pepper, Carrots, and Mango: This trio brings a burst of color, sweetness, and vital vitamins. Red bell pepper adds a sweet crunch, matchstick carrots provide a gentle sweetness and earthiness, and ripe mango introduces an exotic, tropical sweetness that beautifully balances the savory dressing. Ensure all these ingredients are chopped to a similar, manageable size for an even bite.
• Cilantro, Green Onions, and Cashews: These finishing touches elevate the salad. Fresh cilantro offers a bright, herbaceous note, green onions provide a mild oniony bite, and crunchy cashews add a rich, buttery texture and a satisfying savory element. If you’re not a fan of cilantro, or have other nut allergies, feel free to omit or substitute with other fresh herbs like mint, or seeds.
• Peanut Dressing Ingredients: The heart of the Thai flavor, this creamy dressing is surprisingly simple to make in a blender. Preparing it first allows the flavors to meld beautifully, ensuring a deeply satisfying taste. We’ll detail the specific components in the recipe card below.

Simple Steps to Craft Your Thai Quinoa Salad

This Thai Quinoa Salad is not only packed with flavor and nutrition, but it’s also remarkably easy to prepare. Follow these straightforward steps to create a stunning and delicious meal:

1. Cook the Quinoa: Begin by thoroughly rinsing your quinoa under cold water in a fine-mesh sieve. This crucial step removes the saponin, a natural coating that can give quinoa a bitter taste. Then, combine the rinsed quinoa with salted water in a small pot, bring it to a boil, reduce the heat, and simmer until all the liquid is absorbed. Once cooked, let it stand, then fluff with a fork and cool completely.
2. Prepare the Edamame: While the quinoa cooks, bring another pot of salted water to a boil. Add the shelled edamame and cook for just 2-3 minutes until tender yet still vibrant. Drain them well and set aside to cool.
3. Chop Your Veggies & Fruit: This is where the salad gets its incredible color and texture. Wash and dry all your fresh produce. Thinly slice the kale (removing thick stems) and cabbage. Coarsely chop the red pepper, carrots (matchstick style is ideal), and the sweet mango. Finely chop the cilantro and thinly slice the green onions. Uniform chopping ensures every bite is balanced.
4. Whip Up the Dressing: The magical peanut dressing comes together in minutes. Combine all dressing ingredients in a small blender and process until smooth and creamy. A simple taste test allows you to adjust seasoning to your preference. Refrigerate the dressing while you finish preparing the rest of the salad, allowing the flavors to deepen.
5. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, prepared kale, cabbage, red pepper, carrots, mango, cilantro, green onions, and cashews. Ensure all ingredients are thoroughly mixed for an even distribution.
6. Dress and Serve: Just before serving, drizzle the rich peanut dressing over the salad ingredients. Toss gently to coat everything. It’s best to only dress the portion you plan to eat immediately to prevent the salad from becoming soggy. Serve right away and savor the fresh, vibrant flavors!

Explore More Quinoa Delights

If you’ve fallen in love with quinoa, there’s a whole world of recipes waiting to be discovered! This versatile grain is perfect for adding a boost of nutrition and texture to a wide variety of dishes. Here are a few more of our favorite quinoa recipes that you might enjoy:

• Chicken Quinoa Bowl with Mango Salsa: A balanced and flavorful meal perfect for meal prep.
• Quinoa Fried Rice: A healthier twist on a classic takeout favorite.
• One-Skillet Southwest Quinoa Chili: A hearty and comforting dish that’s easy to clean up.
• Citrus Quinoa Salad with Avocado: Bright and refreshing, ideal for a light lunch.
• Crockpot Mexican Quinoa Tacos: An effortless way to prepare a family-friendly weeknight meal.

Rating: 5 out of 5 stars (based on 4 votes)

Thai Quinoa Salad

By
Chelsea Lords

This crunchy Thai Quinoa Salad is packed with crisp veggies, sweet mango, fresh herbs, and greens, all tossed in a quick peanut dressing. Healthy, vibrant, and ready in no time!

Prep Time:
35 minutes

Cook Time:
15 minutes

Total Time:
50 minutes

Servings:
4 servings

Equipment

• Small pot
• Small blender

Ingredients

Salad

• 1/2 cup uncooked white quinoa
• 2 cups kale
• 1 cup edamame (shelled, frozen or fresh)
• 2 cups coleslaw mix or shredded cabbage
• 1 red pepper, coarsely chopped
• 1 cup matchstick carrots or shredded carrots
• 1 cup coarsely chopped mango (1 large or 2 small honey mangoes recommended)
• 1/2 cup coarsely chopped cilantro (about 1/2 bunch)
• 1/4 cup thinly sliced green onions (3 to 4 onions)
• 1/2 cup cashews, coarsely chopped, roasted and lightly salted

Dressing

• 1/4 cup creamy peanut butter
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons hot water
• 1 clove garlic, coarsely chopped
• 1-1/2 tablespoons rice vinegar
• 1-1/2 tablespoons reduced-sodium soy sauce
• Salt and pepper, to taste

Instructions

• 1. Rinse quinoa under cold water in a fine mesh sieve to remove its bitter saponin coating. Combine quinoa and 1 cup water in a small pot over high heat. Bring to a boil, add 1/2 teaspoon salt (or to taste), then reduce heat to low and cover the pot. Simmer for 10–15 minutes, or until all the liquid is absorbed. Remove from heat, keeping the quinoa covered, and let stand for another 10–15 minutes. Fluff with a fork and spread on a sheet pan to cool to room temperature in the fridge or freezer.
• 2. Meanwhile, bring a pot with 6 cups of water to a boil, then add 1 tablespoon salt and the shelled edamame. Cook for 2–3 minutes, or until the edamame is tender-crisp. Drain thoroughly and set aside to cool.
• 3. Prepare the kale by removing the thick stems, then very thinly slicing (or ‘ribboning’) the leaves. The finer the shreds of kale, the better the texture in the salad. Place the chopped kale in a colander and give it a quick rinse. Gently rub and massage the kale for about a minute; this helps tenderize it and reduce bitterness. Rinse again, then allow it to dry completely, or use a salad spinner for quick drying. Thinly slice the cabbage (or use 2 cups of pre-packaged coleslaw mix). Coarsely chop the red pepper, mango, cilantro (measure loosely to get about 1/2 cup), and the cashews. Thinly slice the green onions.
• 4. For the dressing, place all dressing ingredients (peanut butter, honey, olive oil, hot water, garlic, rice vinegar, soy sauce) into a small blender. Season with 1/8 teaspoon pepper and 1/4 teaspoon salt. Process until the mixture is completely smooth and creamy. Refrigerate the dressing while you finish preparing the remaining salad components.
• 5. In a large mixing bowl, combine the completely cooled quinoa, shredded kale, coleslaw or cabbage, chopped red pepper, carrots, mango, cilantro, green onions, and cashews.
• 6. Just before serving, drizzle the prepared peanut dressing over the salad. This salad does not store well once dressed, so only dress the portion that will be enjoyed immediately. You can use all the dressing for the full recipe, but feel free to add more or less according to your preference. Toss gently to combine all ingredients, ensuring everything is evenly coated with the delicious dressing. Serve and enjoy this fresh and flavorful Thai Quinoa Salad!

Recipe Notes

Note 1 (Edamame): Edamame is commonly sold fresh or frozen in stores. We typically opt for these frozen shelled soybeans as fresh options can be harder to find in some areas. Both work wonderfully in this recipe.

Note 2 (Mangoes): For the best flavor and texture in this salad, we highly recommend using honey mangoes (also known as Ataulfo or yellow mangoes). They are known for being sweeter, creamier, and lacking the fibrous strands often found in other mango varieties. To determine if your mangoes are ripe, gently squeeze the fruit; it should yield slightly. Wait until your mango reaches peak ripeness for the most exquisite taste and consistency. For a visual guide, check out how to cut a mango!

Storage: As mentioned, this salad does not store well once dressed. To prevent sogginess and maintain crispness, only dress the portion you intend to eat on the same day. Store any leftover undressed salad and the peanut dressing in separate airtight containers in the refrigerator. Enjoy within 1-2 days for optimal freshness.

Nutrition

Serving: 1serving
|
Calories: 707kcal
|
Carbohydrates: 85g
|
Protein: 28g
|
Fat: 34g
|
Saturated Fat: 6g
|
Sodium: 197mg
|
Potassium: 1935mg
|
Fiber: 13g
|
Sugar: 34g
|
Vitamin A: 24590IU
|
Vitamin C: 276mg
|
Calcium: 325mg
|
Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.