If you’re searching for a dish that shines with colorful veggies, garden-fresh herbs, and a zesty, crave-worthy dressing, Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette deserves a front-row spot in your kitchen lineup. This vibrant salad brings together hearty quinoa with a rainbow of shredded vegetables and loads of fragrant herbs, all tossed in a bright and tangy lime vinaigrette that will have you reaching for seconds. It’s lively, refreshing, and downright irresistible—perfect as a make-ahead lunch, a light main, or a show-stopping side at your next gathering.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, but don’t be fooled: each ingredient plays an important role in building layers of flavor, texture, and eye-popping color. From the nutty base of quinoa to the aromatic mix of fresh herbs and crunchy peanuts, every element brings something special to your bowl.
- Quinoa: The hearty, protein-rich base that keeps you energized and satisfied, with a gentle nutty flavor.
- Water: Essential for cooking the quinoa to fluffy perfection.
- Shredded red cabbage: Adds a lovely crunch and that signature vibrant purple hue.
- Shredded carrots: Sweet and earthy, these bring extra color and a pleasing texture.
- Red bell pepper (diced): Offers bright, juicy flavor and a pop of red.
- Chopped cucumber: Delivers crispness and cooling freshness that balances the bold flavors.
- Green onions (sliced): A mild onion punch that lifts up the entire salad.
- Fresh cilantro (chopped): Infuses every bite with unmistakable herby zest.
- Fresh mint (chopped): Brings a delightful cooling aroma that pairs perfectly with the dressing.
- Fresh basil (chopped): Gives a sweet, peppery undertone and the classic Thai twist.
- Roasted peanuts (chopped): Crunchy, rich, and a little salty—peanuts add the finishing touch.
- Extra virgin olive oil: The heart-healthy base for a silky-smooth vinaigrette.
- Fresh lime juice: Brings the essential tang and brightness to the dressing.
- Rice vinegar: Adds gentle acidity that balances and sharpens the vinaigrette.
- Honey or maple syrup: Just a touch of sweetness to round out the flavors.
- Soy sauce: Lends depth, umami, and a subtle saltiness.
- Toasted sesame oil: Delivers a gorgeous aroma that hints at Asian flair.
- Garlic (minced): Adds a punchy undertone to the dressing—don’t skip it!
- Fresh ginger (grated): The spark of warmth and zing that wakes up all the other flavors.
- Salt and freshly ground black pepper: Classic seasonings to taste—essential for a balanced dish.
- Lime wedges (optional): For an extra-tangy squeeze right before serving.
How to Make Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Step 1: Cook and Cool the Quinoa
Start by giving your quinoa a thorough rinse under cold water to remove its natural bitterness—it’s a tiny step with a big pay-off. Cook the quinoa in water by bringing it to a boil, then simmering until all the water is absorbed and the grains are tender. Let it rest for a few minutes off the heat, then fluff with a fork. Set aside to cool completely; this step ensures your veggies stay crisp and vibrant when you toss everything together.
Step 2: Prep and Chop Your Veggies and Herbs
While your quinoa cools, get busy prepping the fresh veggies and herbs. Chop, shred, and dice your way through the cabbage, carrots, bell pepper, cucumber, green onions, cilantro, mint, and basil. Uniform pieces mean every forkful will be a perfect bite bursting with color and crunch. Give those roasted peanuts a rough chop, too—they’ll be going in last for maximum texture.
Step 3: Whisk the Lime Vinaigrette
In a small bowl, whisk together the olive oil, fresh lime juice, rice vinegar, honey or maple syrup, soy sauce, toasted sesame oil, minced garlic, and grated ginger with a pinch of salt and pepper. Taste and adjust to your liking—the key to a crave-worthy Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette is finding that harmonious balance of tangy, salty, sweet, and nutty.
Step 4: Toss Salad Components Together
Now for the fun part: in your largest bowl, combine the cooled, fluffy quinoa with all those gorgeous vegetables, aromatic herbs, and the chopped peanuts. Pour the vinaigrette over the top and toss well to evenly coat every morsel. The medley of textures and flavors that comes together at this step truly sets this salad apart.
Step 5: Serve and Enjoy
You can serve your Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette chilled for ultimate refreshment or at room temperature for more mellow flavors. Don’t forget to offer wedges of fresh lime on the side. Each forkful is a celebration of fresh ingredients and bright, bold taste.
How to Serve Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Garnishes
A final flourish of extra chopped peanuts, a scattering of fresh herbs, and maybe even a sprinkle of toasted sesame seeds make this salad truly pop. A few extra lime wedges look lovely on the platter and invite everyone to customize their level of zing. Presentation matters for this showstopper, so let your creativity run wild!
Side Dishes
This salad stands up beautifully on its own, but it’s also a dream with light, protein-packed sides. Pair it with grilled shrimp, chicken satay skewers, or crisp tofu for a more filling meal. If you want a simple spread, some steamed jasmine rice or spring rolls will keep the vibe fresh and satisfying.
Creative Ways to Present
For gatherings, try serving your Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette in lettuce cups, mason jars, or layered in a clear trifle bowl to show off those jewel tones. Packed into lunchboxes, it keeps well and is a guaranteed mood booster at midday. If you’re entertaining, assemble mini salad shooters or edible cucumber boats for appetizer portions that look as amazing as they taste.
Make Ahead and Storage
Storing Leftovers
This salad makes for fantastic leftovers, as the flavors mingle and deepen with time. Store Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette in an airtight container in the refrigerator for up to 3 days. The vegetables and herbs will remain crisp, and it’s a grab-and-go lunch dream.
Freezing
While quinoa itself freezes beautifully, the fresh veggies and herbs won’t hold up to freezing and thawing—they’ll lose their crunch and vibrant color. If you must freeze, do so with the quinoa (and even the vinaigrette) separately, and add fresh produce when ready to serve.
Reheating
This dish truly shines when served cold or at room temperature, so no reheating is necessary! If you’d prefer it slightly warmer, let it sit out for a few minutes before digging in. Just give the salad a quick toss to redistribute flavors and restore its best texture.
FAQs
Can I make Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette ahead of time?
Absolutely! In fact, it gets even better with a little chill time. Make it up to a day in advance, store it covered in the fridge, and give it a good toss before serving. The flavors will develop and meld beautifully.
Is there a way to make this salad nut-free?
Of course! Simply leave out the peanuts or swap them for roasted sunflower seeds or crunchy pumpkin seeds. You still get fantastic crunch and flavor with an allergy-friendly twist.
Can I add extra protein to make it a meal?
Definitely. Top your Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette with grilled chicken, shrimp, or even crispy tofu to turn it into a heartier lunch or light dinner. It’s flexible and just as tasty with add-ins.
What if I don’t have all the fresh herbs?
No stress! While cilantro, mint, and basil bring the most classic vibe, you can easily use what you have. Swap in parsley or a little dill, or stick with just one or two herbs—the salad will still be delicious and bursting with personality.
How do I keep the veggies crisp?
Chill the salad as soon as you make it, and keep the dressing separate if you’re transporting or meal prepping. Add the vinaigrette just before eating for maximum crunch, especially if you’re making it more than a few hours ahead.
Final Thoughts
I can’t recommend Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette enough—it’s vibrant, so easy to throw together, and always feels like a kitchen win. Whether you’re meal prepping for the week or bringing a knockout side to your next potluck, I hope this salad adds a big, bright pop of flavor and fun to your table. Give it a try and let its freshness win you over!
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Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette is a vibrant and flavorful dish that combines fluffy quinoa with a variety of fresh vegetables and herbs, all tossed in a zesty and tangy dressing. It’s a perfect light and refreshing meal for any occasion.
Ingredients
Quinoa:
- 1 cup uncooked quinoa
- 2 cups water
Salad:
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1/2 cup chopped cucumber
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup roasted peanuts, chopped
Lime Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- Salt and freshly ground black pepper, to taste
- Lime wedges for serving (optional)
Instructions
- Rinse the quinoa: Under cold water.
- Cook the quinoa: In a saucepan, combine quinoa and water, bring to a boil, then simmer until tender.
- Prepare the salad: Combine quinoa, vegetables, herbs, and peanuts in a bowl.
- Make the dressing: Whisk together olive oil, lime juice, vinegar, honey, soy sauce, sesame oil, garlic, ginger, salt, and pepper.
- Toss and serve: Pour dressing over salad, toss well, and serve chilled or at room temperature.
Notes
- For extra protein, top with grilled shrimp or chicken.
- This salad keeps well for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (with stovetop quinoa)
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
