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Thai Quinoa Salad


  • 1 cup quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed (or fresh!)
  • 6 green onions, chopped
  • 12 cups shredded red cabbage
  • 3 cups baby kale
  • 4 teaspoons fish sauce
  • 3 limes, juiced (about 3 tablespoons)
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • salt & pepper
  • pinch of red pepper flakes
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil


  1. Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
  2. Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, lime juice, coconut sugar, coconut oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Then add any salt and pepper the dressing may need. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve once dressed.