Crunchy Thai Quinoa Salad


A couple of weeks ago my husband and I decided to eat clean again and eliminate all processed food and foods with added sugar from our diet. It is not easy my friends. Travis is so good and staying on track, but I’ve decided to allow myself to cheat with froyo. Anyway, part of our “let’s eat better” plan is to plan and prepare all of our lunches for the week on Sundays. For Travis that looks like grilling some chicken breasts and having fresh spinach on hand for salads. For me, I am not the biggest chicken fan, so I’ve started experimenting with different quinoa dishes that I can make in bulk, store in the refrigerator and eat off all week. So far so good, we just need to convince Emma Grace that quinoa is tasty…

Anyway, my favorite place to look for new quinoa recipes is pinterest, of course. I have created a board full of quinoa recipes that you can access here to make it easy. I am obsessed with Thai food so when I found this recipe from Ambitious Kitchen, I couldn’t wait to try it this past Sunday. Y’all, it is so good. I love that it is easy to make, full of fresh veggies, and not loaded with unhealthy fats. It can be served warm or cold and tastes delicious both ways! Unfortunately, the live link to this recipe on Ambitious Kitchen is not working, but the ingredients and recipe are listed below. Enjoy and let me know what you think!


3/4 C uncooked quinoa

1-2 C shredded red cabbage (you decide how much you like!)

1 red bell pepper, diced

1/2 red onion, diced

1 C shredded carrots

1/2 C chopped cilantro

1/4 C diced green onions

1/2 C cashew halves or peanuts (I used cashews)

optional: 1 C edamame or chickpeas (I used chickpeas)

fresh lime

for the dressing:

1/4 C all natural peanut butter (attempted PB2 and it doesn’t work well…use the real deal)

2 tsp freshley grated ginger

3 T soy sauce (we used reduced sodium soy sauce)

1 T honey (or agave…we used local honey)

1 T red wine vinegar

1 tsp sesame oil

1 tsp olive oil

water to thin, if necessary (we didn’t have to add any)


1. cook quinoa according to package

2. chop, prepare, and mix the following ingredients together: cabbage, red bell pepper, red onion, carrots, cilantro, green onions, and chickpeas or edamame

3. remove the quinoa from the stove, pour into a large bowl, and let cool for 10 minutes

4. prepare the dressing and add it to the quinoa; mix well

5. add the veggies to the quinoa and dressing mixture

6. serve the dish warm or put in the refrigerator to cool

7. garnish with limes, cashews, and a little more cilantro

xo – anna