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quinoa, carrots, cabbage, peppers, cashew, green onions in a bowl

Thai Quinoa Salad

  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This Vegan Thai Quinoa Salad is filled with tons of crunch, texture, and tossed together with a delicious homemade Sesame Dressing. It’s an easy plant based recipe that is super colorful!



Quinoa Salad

  • 1 cup dry quinoa
  • 1 red bell pepper, thinly sliced then the slices cut into thirds
  • 1 cup shredded carrots
  • 2 cups shredded red cabbage
  • 1 cup cooked shelled edamame
  • 1/2 cup thinly sliced green onions, about 3 green onions
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup cashews, roughly chopped
  • Salt, to taste

Sesame Dressing

  • 1/4 cup olive oil
  • 1/4 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey, or maple syrup
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 lime, juiced. About 1 tablespoon


  1. Cook Quinoa – Cook the quinoa according to package directions.
  2. Prep Ingredients – Chop up the ingredients as listed.
  3. Sesame Dressing – To make the dressing, add all ingredients to a mason jar, seal the lid, and shake well to blend. Or you can whisk up in a bowl.
  4. Toss Salad – Toss all ingredients in a large bowl with the dressing. Taste, and add salt if needed (I used about a pinch).
  5. Serve or Store – Serve immediately or store in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Meatless Monday, Sides
  • Method: Stove
  • Cuisine: Asian

Keywords: Thai Quinoa Salad, Vegan Quinoa Salad, Quinoa Salad Recipe, Plant Based Grain Salad,

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