I can’t wait to share my Vegan Thai Quinoa Salad recipe with you. It features protein-packed quinoa mixed with crisp red and yellow bell peppers, purple cabbage, and sugar snap peas. I blend a creamy almond dressing with lime and ginger that ties all these vibrant ingredients together perfectly.

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I recently tried making a Crunchy Thai Quinoa Salad that totally surprised me with its flavors. I cooked 1 cup of rinsed quinoa in 2 cups of water until it was perfectly fluffy, then tossed in crisp red and yellow bell peppers, shredded purple cabbage and carrots, and thinly sliced sugar snap peas.

I also added some shelled edamame and green onions for extra crunch and flavor. The real magic happened when I mixed in fresh cilantro and mint along with roasted almonds.

For the dressing, I whisked together almond butter, juice of one lime, soy sauce, maple syrup, minced garlic, and grated ginger with a few tablespoons of warm water to thin it out. It all came together into a delicious vegan dish that’s perfect for a healthy dinner or meal prep.

Every bite is a refreshing twist that makes your tastebuds dance. Give it a try if you love Thai-inspired quinoa recipes!

Why I Like this Recipe

I like this recipe because it’s so quick and easy to make. I can throw together the veggies and quinoa even if i’m not a pro in the kitchen.

I really love the way the creamy almond dressing blends with the crunchy vegetables. The mix of flavors is total perfection, and it’s just the right amount of tangy and sweet.

I appreciate that it’s a healthy meal that’s also really satisfying. I feel like i’m doing something good for myself every time i eat it, without sacrificing taste.

Plus, i enjoy how vibrant the salad looks. All those colors make it look so fresh and fun, which makes me even more excited to dig in every single time.

Ingredients

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Quinoa: A protein-packed grain loaded with fiber that make a healthy, filling base.
Red bell pepper: Crisp, vitamin-packed and adds a sweet tang as well as vibrant color.
Purple cabbage: Crunchy, nutrient rich veggie that add fiber, flavor and a stunning purple hue.
Carrots: Naturally sweet and crunchy, bringing beta-carotene and essential vitamins to the mix.
Sugar snap peas: Crisp, vibrant and fiber-rich, they bring extra crunch to each bite.
Almond butter: Creamy dressing base that offers healthy fats plus a rich nutty flavor.
Fresh cilantro: Adds an herby, zesty kick to brighten up the whole salad dish.

Ingredient Quantities

1 cup quinoa (rinsed)

2 cups water

1 red bell pepper (julienned)

1 yellow bell pepper (julienned)

1 cup shredded purple cabbage

1 cup shredded carrots

1/2 cup sugar snap peas (thinly sliced)

1/4 cup shelled edamame

2 green onions (sliced)

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup roasted almonds (roughly chopped)

For the creamy almond dressing:

1/3 cup almond butter

Juice of 1 lime

1 tablespoon soy sauce

1 tablespoon maple syrup

1 garlic clove, minced

1 teaspoon grated ginger

2 to 3 tablespoons warm water (to thin as needed)

Salt and pepper to taste

How to Make this

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1. Rinse the quinoa well and put it in a pan with 2 cups of water. Bring it to a boil then lower the heat and let it simmer for about 15 minutes till the water’s absorbed, then let it cool.

2. While the quinoa is cooking, prepare your veggies. Julienne the red and yellow bell peppers, shred the purple cabbage and carrots, slice the sugar snap peas thinly, and peel the edamame if needed.

3. Slice the green onions and roughly chop both the fresh cilantro and mint.

4. In a large bowl, combine the cooled quinoa with all the prepped veggies and herbs.

5. For the dressing, mix the almond butter, juice of 1 lime, soy sauce, maple syrup, minced garlic, and grated ginger in a small bowl.

6. Add 2 to 3 tablespoons of warm water to thin out the dressing to your liking and season with salt and pepper.

7. Pour the creamy almond dressing over the quinoa and veggie mixture and toss everything together until well coated.

8. Sprinkle the roughly chopped roasted almonds on top and give it a light mix.

9. Let the salad sit for about 5 to 10 minutes so the flavors can meld, then serve chilled or at room temp for a delicious vegan meal or meal prep snack.

Equipment Needed

1. Fine mesh strainer – to rinse the quinoa properly
2. Medium saucepan with a lid – for boiling and simmering the quinoa in water
3. Cutting board – to prep the veggies and herbs
4. Chef’s knife – for julienning, slicing, shredding and roughly chopping everything
5. Large mixing bowl – to combine the cooled quinoa with all the prepped veggies and herbs
6. Small bowl – to mix together the almond butter dressing with lime, soy sauce, maple syrup, garlic, and ginger
7. Measuring cups and spoons – to accurately measure water, almond butter, and other ingredients
8. Wooden spoon – for stirring the quinoa and tossing the salad with the dressing

FAQ

Can I cook the quinoa ahead of time?

Sure, you can totally cook it a day early. Just make sure to let it cool completely before you mix it with the rest of the ingredients.

What should I do if I dont have almond butter?

You can try using cashew butter or even peanut butter if thats what you got. The taste might be a bit different, but its a good substitute.

Do I really need to rinse the quinoa before cooking?

Yes, rinsing helps to remove the natural bitter coating called saponin. It makes the quinoa taste much better.

How long will this salad keep in the fridge?

If stored in an airtight container, it should be good for about 2 to 3 days. Just give it a stir before serving.

Can i adjust the spice levels for the dressing?

Yes, feel free to tweak the ginger or add a pinch of red pepper flakes if you like it with a little heat.

Crunchy Thai Quinoa Salad (Healthy + Vegan) Recipe Substitutions and Variations

If you don’t have quinoa or want a different texture, try using bulgur wheat or couscous instead.
If you’re not crazy about sugar snap peas, you can substitute them with thinly sliced snow peas for a similar crunch.
If you’re out of edamame, some chickpeas can add a nice protein kick and crunch to the salad.
Can’t find almond butter? You could swap it with cashew butter or even peanut butter if you don’t have any allergies.
If you’re looking to mix up the herbs, feel free to replace some of the cilantro or mint with fresh basil or parsley.

Pro Tips

1. Try to toast the quinoa in a dry pan for a couple minutes before boiling it to bring out a richer, nuttier flavor.
2. Let the salad chill or sit at room temp a little longer after tossing with the dressing so the veggies soak up the flavors better.
3. When thinning the dressing add the water slowly and taste as you go; its easier to add more than to try and fix it if it gets too runny.
4. Cut your veggies into similar sizes to make sure each bite has an even mix of crunch and flavor, which really makes the dish sing.