Thai Quinoa Salad

Quinoa with all those Thai flavors we love

Thai Quinoa Salad

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Total Time: 30 minutes
Servings: 4


For the Salad:

  • cup  quinoa, rinsed (or pre-washed)
  • 1/2  teaspoon  salt
  • red bell pepper, cut into bite-sized strips
  • carrot, peeled and grated
  • English cucumber, seeded and diced
  • scallions, white and green parts, finely sliced
  • 1/4 cup  freshly chopped cilantro
  • tablespoons  fresh chopped mint or basil (optional)

For the Dressing:

  • 1/4 cup  freshly squeezed lime juice, from 3-4 limes
  • 2-1/2  teaspoons  Asian fish sauce
  • 1-1/2  tablespoons  vegetable oil
  • tablespoons  sugar
  • 1/4  teaspoon  crushed red pepper flakes (use less if you don't like heat)


  • Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduceheat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
  • In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.
  • Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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