This Gluten Free Crunchy Thai Quinoa Salad is loaded with veggies then tossed with a Light Sesame Dressing. It's high in protein, fiber and flavor and guaranteed to become a favorite around your house! The perfect side to bring to that next party!

Thai Quinoa Salad

  • Author: Krista @
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 15 mins
  • total_time Total Time: 30 mins
  • yield Yield: 12-14 1x
  • category Category: Gluten Free, Vegetarian, Salad, Side Dishes


A Gluten-Free Quinoa Salad that is loaded with veggies and tossed in a Light Sesame Dressing. It’s high in protein, fiber, and flavor and guaranteed to become a favorite around your house! The perfect side to bring to that next party!



For the Salad:

  • 1 1/2 cups dry quinoa
  • 3 cups of water
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 2 cups of english cucumber, diced
  • 1 cup thinly sliced red cabbage
  • 1 cup grated carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted peanuts or cashews
  • 1/2 cup edamame

Spicy Sesame Dressing:

  • 6 tablespoons toasted sesame oil
  • 2 tablespoon canola oil
  • 2 tablespoon lime juice
  • 3 tablespoons tamari sauce
  • 2 tablespoon rice wine vinegar
  • ⅔ cup fresh cilantro
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 2 teaspoon sriracha sauce
  • 2 teaspoon honey


  1. Add quinoa and water to a medium sauce pan. Bring to a boil. Reduce to simmer and cover. Cook for 15 minutes or until the liquid is gone.
  2. Remove the quinoa from the heat and let rest for 5 minutes. Then fluff with a fork and add to a large serving bowl.
  3. To the serving bowl with quinoa, add red pepper, yellow pepper, green onions, cucumber, red cabbage, carrots, cilantro, peanuts (or cashews) and edamame. Set aside.
  4. To a small bowl, add toasted sesame oil, canola oil, lime juice, tamari, rice wine vinegar, cilantro, ground ginger, minced garlic, sriracha and honey. Whisk the mixture until smooth and combined.
  5. Pour over the quinoa salad when you are ready to serve. Toss the salad to everything is coated in the dressing and combined.
  6. Serve.


  • Serving Size: 3/4 cup
  • Calories: 180
  • Sugar: 4 g
  • Sodium: 129 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 g

Keywords: quinoa salad, Asian salad dressing, Asian salad