a hearty thai quinoa salad

June 11, 2017

i’m so excited to finally be writing a post on this salad! I feel like a ‘salad pusher’ when it comes to this recipe. i am constantly recommending it to my friends and family. it’s also about time that i have a place on the web for it, because truth be told, i have emailed the recipe out to so many people that it deserves its own home now.

this recipe was recommended to me by a colleague well over five years ago when i was working in an office. i ate quinoa salads almost every day for lunch. i would make the salads on the weekend, and then i would have a quick, and healthy lunch to grab to take to work each day. i was looking for a change from my regular greek quinoa salad when this recipe came into my life.

this recipe has become a staple in our home ever since. each family member has grown to love it just as much as me. once you’ve tried the peanut dressing you’ll understand why. it’s the kind of dressing you can eat by the spoonful and the main reason why my girls will eat bowlfuls of this salad.

this salad is time consuming to make, because there are lots of veggies that need to be grated, but it lasts us a good week and trust me it’s worth it! i also feel good about putting my energy into this salad because it’s so healthy.

all in all, if there were 5 food dishes that could summarize our family, this would be one of the top ones. it makes us feel whole & complete. so, without further ado…

list of ingredients:

¾ cup uncooked quinoa
2 cups shredded red/purple cabbage
1 red or orange bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves
1 cup edamame


1/2 cup all natural peanut butter
2 tablespoon honey
4 teaspoons freshly grated ginger
6 tablespoon tamari
2 tablespoon red wine vinegar
2 teaspoon sesame oil
2 teaspoon olive oil
water to thin, if necessary


1.) cook quinoa and let cool. you should have a little over 2 cups of cooked quinoa. if you need instructions on how to cook quinoa, click here.
2.) make dressing: add peanut butter and honey to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, tamari, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, add some water or extra olive oil. i store the dressing separately in a mason jar, as it helps the salad keep longer.
3.) fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. garnish with cashews and green onions. store in fridge.
4.) when ready to serve, scoop out individuals portions and mix in dressing. serve chilled or at room temperature with lime wedges.

i find this salad lasts a good week. i recently started doubling the recipe and it feeds our family everyday for either lunch or a side at dinner for a week. enjoy!!!



  • Reply Astrid July 17, 2017 at 7:41 pm

    This sounds delicious! I will definitely try it this week, I’m sure my family will love it!

    • Reply kristinelee July 17, 2017 at 8:32 pm

      it’s so yummy i’m sure your family will love it!

  • Reply Christine Leslie July 17, 2017 at 8:22 pm

    I’ve seen you post about this recipe on Instagram and I really wanted the recipe ! So glad to have it now:) Beautiful blog too! Thank you !

    • Reply kristinelee July 17, 2017 at 8:34 pm

      it’s such a good one. hope you enjoy it!

  • Reply Amanda July 17, 2017 at 8:41 pm

    Yum! This one sounds so good, perfect for lunches!

  • Reply Aldea July 17, 2017 at 11:19 pm

    This recipe sounds amazing – definitely going to try this. Congrats on your new site Kristine! Love all the posts so far xo

    • Reply kristinelee July 22, 2017 at 1:37 pm

      thanks so much aldea!

  • Reply Kate July 18, 2017 at 2:14 am

    Thank you Kristine! I’m definitely giving this a whirl! Xx

  • Reply Gayle Neal July 19, 2017 at 6:41 pm

    I am so glad you shared this recipe with us Kristine❤️ This looks delicious .. I have been wanting to try it for sometime …️love salads especially in the summer .. We had a watermelon salad last night 😋

    • Reply kristinelee July 20, 2017 at 2:05 pm

      i hope you enjoy it gayle! let me know what you think. xo

  • Reply Kelley July 25, 2017 at 3:46 pm

    Made this tonight. So delicious!!! Substituted couscous for the quinoa, as it was what I had on hand, and it turned out great! Love that it incorporates lots of veggies. Thanks for this awesome recipe 🙂

    • Reply kristinelee July 26, 2017 at 9:16 pm

      so glad to hear you enjoyed it!

  • Reply Karin October 11, 2017 at 5:16 pm

    Hi Kristine. Is the dressing recipe supposed to call for 6 tablespoons of tamari? Made the recipe exactly as described and the salt was overpowering . Was wondering if it was meant to be 6 teaspoons. Love the recipe though! We are eating it tonight. Thank you!

    • Reply kristinelee October 12, 2017 at 4:05 pm

      Hi Karin! I use 6 tablespoons when I make it, but we do like things on the saltier side. I’d recommend trying 4 tablespoons next time and adding in some extra water. You can always taste as you go and see what that magic number of tablespoons is for you. So happy to hear you still love the recipe. I haven’t been able to find a quinoa salad recipe that tops this one. Enjoy your dinner!

  • Reply Lauren September 16, 2019 at 11:18 am

    I’m obsessed with this salad! I made it to have for lunch this week, but when I woke up this morning I was so excited for it…I ate it for breakfast too. SO good!

    • Reply kristinelee September 25, 2019 at 10:08 am

      I’m obsessed with it too! Anything that is packed full of nutrition and tastes delicious is an instant winner in my books. I’ve eaten it for breakfast before too. So glad to hear you enjoyed it! 🙂

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