Cashew Thai Quinoa Salad is a deliciously light, fresh and healthy salad. Cooked quinoa with lots of colorful and crunchy vegetables are tossed in a simple ginger peanut dressing. This recipe serves 6.

Crunchy Cashew Thai Quinoa Salad

This salad has it all.

It’s healthy, colorful, crunchy and most importantly delicious. I first made this flavorful salad in 2013. Back then I was a contributor to The Pioneer Woman’s recipe sharing site Tasty Kitchen. TK is where a lot of us OG food bloggers would go to share our recipes in hopes to get featured on the homepage. As a contributor, I could cherrypick recipes I wanted to share. I would then photograph them step-by-step for the blog section of the website. It was a fun gig.

This crunchy cashew Thai quinoa salad was one of those recipes. It literally won me over the moment it graced my computer screen. Over the years I’ve made a few subtle (and I mean subtle) changes to this recipe and it still remains one of my favorites to this day.

Crunchy Cashew Thai Quinoa Salad

I love the rainbow of veggies, the protein and fiber from the quinoa keeps me full and the simple ginger peanut dressing is out of this world.

ingredients for Crunchy Cashew Thai Quinoa Salad

To Make This Crunchy Cashew Thai Quinoa Salad You Will Need:

  • quinoa
  • cabbage
  • red and yellow pepper
  • carrot
  • cilantro
  • cashew pieces and halves
  • green onions
  • lime
  • peanut butter
  • ginger
  • garlic
  • coconut aminos
  • red wine vinegar
  • toasted sesame oil

cooked quinoa in bowl

Place the quinoa in a mesh strainer and rinse under cool water. Transfer to a sauce pan and add the water and bring to a boil. Once boiling, cover reduce heat to low and simmer for 15 minutes. Then remove from the heat, fluff with a fork and transfer to a large bowl.

ginger peanut salad dressing ingredients in bowl

Meanwhile, make the dressing. In a small bowl, measure and add 1/4 cup peanut butter, 1 tablespoon honey, 2 teaspoons grated fresh ginger, 1 teaspoon grated fresh garlic, 3 tablespoons coconut aminos, 1 tablespoon red wine vinegar and 2 teaspoons toasted sesame oil.

WHAT IS COCONUT AMINOS?

Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.

finished ginger peanut dressing

Whisk well to combine. If the dressing seems to be too thick, it can be thinned out with water.

quinoa and dressing in serving bowl

Toss half of the dressing with the quinoa.

cabbage, cilantro, peppers, onion carrot, cashews and green onion in bowl with quinoa

Next add in 1 cup shredded cabbage, 1/4 cup each diced red and yellow bell pepper, 1/2 cup red onion, 1/2 cup shredded carrot, 1/2 cup chopped cilantro, 1/2 cup cashew pieces and 4 sliced green onions.

squeeze of lime

Squeeze in the juice of 1/2 a lime.

season with kosher salt

And season with kosher salt to taste.

toss to combine

Adding more dressing as desired.

Crunchy Cashew Thai Quinoa Salad

This salad is absolutely great served right away at room temperature. The flavors are perfect, crunchy factor is incredible and it’s healthy yet totally satisfying.

Crunchy Cashew Thai Quinoa Salad

If meal prepping, I would recommend keeping the cashew out of the salad and tossing in when ready to eat. Otherwise they tend to get soggy.

Crunchy Cashew Thai Quinoa Salad

Enjoy! And if you give this Crunchy Cashew Thai Quinoa Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Crunchy Cashew Thai Quinoa Salad

Crunchy Cashew Thai Quinoa Salad
Yield: Serves 6

Crunchy Cashew Thai Quinoa Salad

Cashew Thai Quinoa Salad is a deliciously light, fresh and healthy salad. Cooked quinoa with lots of colorful and crunchy vegetables are tossed in a simple ginger peanut dressing.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

FOR THE SALAD:

  • 3/4 quinoa (uncooked)
  • 1 and 1/2 cups water
  • 1 cup shredded purple cabbage
  • 1/2 a red bell pepper, diced
  • 1/2 a yellow bell pepper, diced
  • 1/2 cup diced red onion
  • 1/2 cup shredded carrot
  • 1/2 cup chopped cilantro
  • 1/2 cup cashew halves and pieces
  • 4 green onions, sliced
  • juice of 1/2 a lime, plus wedges for serving

FOR THE DRESSING:

  • 1/4 cup smooth peanut butter
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • 3 tablespoons coconut aminos
  • 1 tablespoon red wine vinegar
  • 2 teaspoons toasted sesame oil

Instructions

MAKE THE QUINOA:

  1. Place the quinoa in a mesh strainer and rinse under cool water. Transfer to a sauce pan and add the water and bring to a boil. Once boiling, cover reduce heat to low and simmer for 15 minutes. Then remove and fluff with a fork and transfer to a large bowl.

MAKE THE DRESSING:

  1. In a small bowl, measure and add peanut butter, honey, ginger, garlic, coconut aminos, vinegar and toasted sesame oil. Whiske well to combine.

MAKE THE SALAD:

  1. Toss half of the dressing with the quinoa. Add in the cabbage, diced bell pepper, onion, carrot, cilantro, cashew pieces and green onions.
  2. Season with kosher salt and squeeze in the juice of 1/2 a (juicy) lime. Toss to combine, add more dressing to taste.
  3. Serve topped with extra green onions, cashews and cilantro.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 296mgCarbohydrates: 26gFiber: 3gSugar: 13gProtein: 6g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Crunchy Cashew Thai Quinoa Salad

This recipe is lovingly and only slightly adapted from Ambitious Kitchen.