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quinoa salad with a Thai-inspired dressing and crispy quinoa on top

Thai Quinoa Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 6
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Dinner


This Protein Packed Thai Quinoa Salad Recipe is a great side dish or light meal! The crunchy quinoa on top is my favorite part!




  • 1/4 cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 1/22  tablespoons fresh lime juice (juice of one lime)
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon chili paste
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil


  • 2 cups cooked quinoa, cooled and divided (about 3/4 cups uncooked)
  • 1 tablespoon olive oil
  • 1 (14- ounce) package cole slaw mix
  • 1 red bell pepper, diced
  • 1/2 cup green onions, diced
  • 2/3 cup chopped cilantro
  • 1 1/2 cups shelled edamame
  • 1/2 cup chopped salted cashews
  • optional garnish – chopped cilantro, chopped cashews, sriracha or chili paste


  1. Prepare the dressing:  Add the peanut butter and soy sauce in a microwave safe bowl. Heat for 10 seconds to thin it slightly, and whisk together. Whisk in the remaining dressing ingredients. Add more chili paste if you would like more spice. If the dressing is too thick, add in a teaspoon of water at a time until desired consistency is reached. Set aside.
  2. Make the Crispy Quinoa: Place oil in a nonstick skillet over medium-high heat. Add 1/2 cup cooked quinoa to the skillet and cook, stirring frequently for 10-12 minutes until golden and toasted. Set aside to cool.
  3.  Assemble the Salad: Place the remaining quinoa in a large bowl. Pour half of the dressing on to the quinoa and stir to coat. Add the cole slaw mix, red pepper, onions, cilantro, and edamame into the same bowl. Mix the salad together combining the quinoa and the vegetables. Add the remaining dressing, or as much as you prefer, to the salad and toss to coat. Lastly add in the cashews and lightly toss.
  4. Portion the salad into bowls and top with the toasted quinoa and any additional garnishes.
  5. Serve immediately.


Store airtight in the refrigerator for up to 2 days.

Wait to top the salad with the crispy quinoa until ready to serve, as it will soften as it sits. 


  • Serving Size:
  • Calories: 447
  • Sugar: 9.1 g
  • Sodium: 460.3 mg
  • Fat: 27.8 g
  • Carbohydrates: 39.2 g
  • Protein: 15.6 g
  • Cholesterol: 0 mg
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