Crunchy Thai Quinoa Salad

  • Author: Once Upon A Pumpkin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: dinner; side dish
  • Method: stove top
  • Cuisine: Asian


Enjoy the fresh flavors of tangy ginger, fresh peppers and a hint of line with the crunchy Thai quinoa salad. Protein and fiber from the fluffy quinoa gives this salad the protein and fiber for it to be a satisfying and delicious side dish.



2 cups quinoa, cooked

1 bag frozen edamame

1012 mini bell peppers (orange, red, & yellow), rinsed and halved

1 1/2 cups or one bag of purple cabbage

1/3 olive oil

3 tbsp. almond butter

1/4 cup rice wine vinegar

1 tbsp. sesame oil

1 tsp. crushed red pepper flakes

2 tsp. freshly grated ginger

salt and pepper to taste

1 tsp cilantro

2 tbsp crushed peanuts (optional)


  1. Cook quinoa according to package directions and fluff.
  2. Cook edamame, rinse and chop veggies
  3. In a separate bowl whisk, olive oil, almond butter, rice wine vinegar sesame oil, ginger, red pepper flakes, and salt and pepper
  4. Toss veggies with quinoa and pour dressing over quinoa salad. The dressing will soak into the quinoa giving it a tangy flavor.
  5. Top with fresh cilantro and crushed peanuts.
  6. Serve chilled or at room temperature with lime wedges and enjoy!


Omit crushed peanuts on top for those with a peanut allergy. Almond butter can also be swapped for peanut butter.