When it comes to vibrant flavors and quick preparation, few dishes rival the Thai Cashew Quinoa Salad.
Inspired by the bold, fresh, and nutty flavors of Thai cuisine, this dish combines wholesome quinoa with crunchy cashews and a medley of colorful vegetables.
Traditionally, Thai salads are known for their perfect balance of sweet, sour, salty, and spicy elements, and this recipe brings all of that to the table. It’s a refreshing, protein-packed meal that’s as nourishing as it is delicious, making it perfect for busy days when you need something healthy and satisfying in under 30 minutes.
How to Make Thai Cashew Quinoa Salad in Under 30 Minutes
4
servings10
minutes15
minutes320
kcal25
minutesA healthy, colorful salad featuring quinoa, crunchy cashews, fresh vegetables, and a zesty Thai-inspired peanut dressing. Ready in under 30 minutes, it’s a perfect meal for lunch, dinner, or meal prep.
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, diced
1 cup shredded purple cabbage
1 large carrot, julienned
3 green onions, chopped
1/2 cup fresh cilantro, chopped
1/2 cup roasted cashews
1 tbsp sesame seeds (optional)
For the Dressing:
1/4 cup natural peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp sesame oil
Juice of 1 lime
1 garlic clove, minced
1/2 tsp grated ginger
1 –2 tbsp water (to thin, if needed)
Directions
- Cook the Quinoa:
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed. Fluff with a fork and let cool slightly.
- Prepare the Dressing:
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, and ginger. Add water as needed to achieve a smooth, pourable consistency.
- Assemble the Salad:
- In a large salad bowl, combine cooked quinoa, bell pepper, cabbage, carrot, green onions, and cilantro. Pour the dressing over the salad and toss to combine.
- Add the Crunch:
- Top the salad with roasted cashews and sesame seeds for added texture and flavor.
- Serve:
- Enjoy immediately or refrigerate for up to 3 days. This salad tastes even better the next day as the flavors meld together.
Equipment
Medium Saucepan with Lid
Large Salad Bowl
Small Mixing Bowl
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 4
- Calories: 320kcal
- Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 150mg
- Iron: 2mg
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.
- Nutrient-Packed: Loaded with plant-based protein, healthy fats, and vibrant veggies.
- Bold Thai Flavors: A balanced mix of sweet, salty, and tangy with a touch of nuttiness.
- Make-Ahead Friendly: Tastes even better the next day, making it ideal for packed lunches.
