I made a Thai Quinoa Salad with fluffy quinoa, cucumber, bell peppers, carrots, cabbage, edamame, and cashews in a sesame ginger dressing, and I’ll share the one simple step that keeps it perfect for lunches or BBQ sides.

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I never thought a bowl of quinoa could be this fun, but this Crunchy Thai Quinoa Salad surprised me. I picture fluffy quinoa tossing with crunchy cashews and a spicy sesame ginger dressing that sneaks up on you.

The texture is everything, light but with a bite, so you keep reaching for another forkful even when you said you wouldn’t. Ive brought it to BBQs and to late lunches and it always disappears fast.

Call it my cheeky take on Thai Quinoa Salad, small enough to seem simple but there’s a flavor trick that makes people ask for more.

Ingredients

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Quinoa: fluffy, nutty whole grain, good protein and fiber, keeps you full.
Edamame: bright green soy beans, high in plant protein and iron, its slightly sweet.
Cashews: roasted crunch, healthy fats and magnesium, adds creamy savory bite.
Cucumber: crisp, watery freshness, cools the salad and balances richer flavors.
Carrots: sweet and crunchy, full of beta carotene, gives color and texture.
Cilantro and mint: herby lift, bright citrus notes, makes the bowl pop.
Ginger and garlic: sharp aromatics, add zing and depth to the dressing.
Lime, soy and sesame oil: tangy salty umami, gives sweet sour and nutty finish.

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups water or low sodium vegetable broth

1/2 teaspoon salt (for cooking quinoa)

1 English cucumber, seeded and diced

1 red bell pepper, seeded and diced

2 medium carrots, shredded or julienned (about 1 cup)

2 cups shredded green or Napa cabbage

1 cup shelled edamame, cooked and cooled

3 green onions, thinly sliced

1/2 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped (optional but nice)

3/4 cup roasted cashews, roughly chopped

2 tablespoons toasted sesame seeds (optional)

3 tablespoons soy sauce or tamari

1 tablespoon fish sauce (optional, omit for vegetarian)

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons rice vinegar

2 tablespoons honey or pure maple syrup

2 tablespoons neutral oil like grapeseed or canola

1 tablespoon toasted sesame oil

1 tablespoon freshly grated ginger

1 clove garlic, minced

1 teaspoon Sriracha or chili garlic sauce (add more if you like spicy)

Salt and freshly ground black pepper, to taste

How to Make this

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1. Rinse 1 cup quinoa well, combine with 2 cups water or low sodium vegetable broth and 1/2 teaspoon salt in a small pot, bring to a boil, lower heat, cover and simmer 15 minutes until water is absorbed; let sit covered 5 minutes then fluff with a fork and spread on a tray to cool a bit so it doesn’t steam the veggies.

2. While quinoa cooks, seed and dice 1 English cucumber and 1 red bell pepper, shred or julienne 2 carrots, and shred 2 cups green or Napa cabbage; thinly slice 3 green onions. If you’re lazy, use a box grater for carrots, it works fine.

3. Cook 1 cup shelled edamame if frozen by boiling 3 minutes or microwaving per package, then shock in ice water so they stay bright and firm; drain well.

4. Chop 1/2 cup fresh cilantro and 1/4 cup fresh mint leaves if using; roughly chop 3/4 cup roasted cashews, reserving a few whole pieces for garnish.

5. Make the dressing: whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon fish sauce if using (omit for vegetarian), 3 tablespoons fresh lime juice, 2 tablespoons rice vinegar, 2 tablespoons honey or pure maple syrup, 2 tablespoons neutral oil, 1 tablespoon toasted sesame oil, 1 tablespoon freshly grated ginger, 1 clove minced garlic and 1 teaspoon Sriracha (add more if you like heat). Taste and adjust sweet, salty, or spicy levels.

6. If you like extra crunch and flavor, toast 2 tablespoons sesame seeds in a dry skillet over medium heat 1 to 2 minutes until fragrant, watch them or they’ll burn.

7. In a large bowl combine the slightly cooled quinoa, cucumber, bell pepper, carrots, cabbage, edamame, and green onions; pour most of the dressing over it and toss gently to combine so the quinoa soaks up the flavors.

8. Fold in chopped cilantro, mint, and about half the chopped cashews; add toasted sesame seeds if using; reserve some herbs and cashews for topping.

9. Taste and season with more salt, pepper, soy or lime if needed; if the salad feels dry add a little more neutral oil or lime juice — if you used fish sauce be careful with extra salt.

10. Let the salad sit 10 to 20 minutes to marry the flavors or chill for an hour for best results; serve topped with reserved cashews, extra herbs and an extra drizzle of sesame oil or Sriracha if you want more punch. Store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. Fine-mesh sieve or small colander, for rinsing quinoa (don’t skip this or it can taste bitter)
2. Small saucepan with a tight-fitting lid (about 2 quart) to cook the quinoa
3. Rimmed baking sheet or tray to spread the quinoa so it cools and won’t steam the veggies
4. Large mixing bowl to toss everything together
5. Chef’s knife (sharp) for dicing and slicing
6. Cutting board, preferably a roomy one for all the veg
7. Box grater or julienne peeler for the carrots (either works fine)
8. Measuring cups and spoons plus a whisk for the dressing (citrus juicer is handy for the lime)
9. Small skillet for toasting sesame seeds and a fork or spatula to fluff the quinoa and toss the salad

FAQ

How do I cook the quinoa so it stays fluffy and not mushy?

Rinse the quinoa well, use 1 cup quinoa to 2 cups water or broth, add 1/2 teaspoon salt. Bring to a boil, then cover and simmer on low for about 15 minutes. Turn off the heat and let it sit covered 5 to 10 minutes, then fluff with a fork. Don't stir it while it cooks or you'll release starch and make it gummy.

Can I make this ahead of time and how long will it keep?

Yes. Make the dressing up to 5 days ahead, store in a jar. Toss salad and dressing together and keep in the fridge for 2 to 3 days, but keep the cashews and sesame seeds separate until serving so they stay crunchy.

I'm vegan, what should I use instead of fish sauce and honey?

Omit the fish sauce and use extra soy sauce or tamari plus a squeeze of lime, or buy a vegan fish sauce substitute. Swap honey for pure maple syrup, it's an easy swap and tastes great.

Any allergy friendly swaps for the cashews or soy?

For nut free: use roasted pumpkin seeds or sunflower seeds. For gluten free: use tamari or a certified gluten free soy sauce. If you need soy free, swap edamame for extra chickpeas or shredded cabbage for crunch.

How can I make this salad more filling or add protein?

Stir in cooked shrimp, grilled chicken, cubed baked tofu, or canned chickpeas. Leftover roasted chicken works great, or keep it vegetarian with extra edamame and a handful of quinoa for more protein.

How spicy is the dressing and how do I adjust the heat?

It's mildly spicy with 1 teaspoon Sriracha, you can start with 1/2 teaspoon if you're sensitive or add more to taste. If it gets too hot, balance with a little extra maple syrup or lime juice.

Crunchy Thai Quinoa Salad With Spicy Sesame Ginger Dressing Recipe Substitutions and Variations

Quinoa: swap for cooked brown rice, farro, or couscous. Cook whatever grain per package directions and let it cool before mixing in, it’s that simple.
Edamame: use canned or cooked chickpeas, frozen green peas, or shelled lima beans if you want a different bite or need something pantry friendly.
Roasted cashews: replace with roasted almonds, peanuts, or pumpkin seeds for a nut free crunch. Roughly chop so the texture matches.
Fish sauce: for a vegetarian version use tamari or soy sauce with a squeeze of lime, or stir 1 teaspoon miso into a little water for the same salty, savory hit.

Pro Tips

– Let the quinoa cool spread out on a tray so it stops steaming the veggies, but dont let it get fridge-cold either — slightly warm quinoa soaks up the dressing better and tastes less “dusty”. Fluff with a fork so it wont clump when you toss everything.

– Toast the cashews and sesame seeds in a dry pan till fragrant, then chop roughly. Reserve a few whole pieces for topping, and keep the rest in a separate jar if you make the salad ahead so they stay crunchy.

– Make the dressing a little stronger than you think youll need, and taste as you go; lime and salt are the easiest fixes. If you need a vegetarian boost, swap the fish sauce for a splash of extra soy or a teaspoon of miso dissolved in warm water.

– Don’t overdress right away, especially if you plan to chill the salad. Hold back about a quarter of the dressing and the crunchy bits, toss them in just before serving so the cabbage and carrots dont go soggy.