Crunchy Thai Quinoa Salad



  • 3/4 cup uncooked quinoa
  • 1 1/2 cups low sodium vegetable broth (read the label for only vegetables and spices)
  • 2 cups shredded red cabbage
  • 1 red bell pepper, diced
  • 1 cup matchstick carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup green onion, diced
  • 1/2 cup cashews, chopped
  • 1 cup frozen edamame, thawed
  • juice of one lime
  • 1/4 cup unsweetened peanut butter
  • 2 teaspoons freshly grated ginger*
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil


  1. Rinse quinoa with cold water in a mesh strainer.  Add quinoa to a medium saucepan with broth.  Bring to a boil.  Reduce heat, and simmer 15 minutes, or until broth is absorbed.  Remove from heat.
  2. Make the dressing by whisking peanut butter, ginger, soy sauce, vinegar, sesame oil and olive oil until smooth and creamy.  If it is too thick, you can thin it with a little water.  Add dressing to the warm quinoa.
  3. Carefully, mix in the cabbage, red pepper, carrots, cilantro, green onion, cashews, and edamame.  Drizzle with fresh lime juice.  Garnish with extra cashews and cilantro.

This is delicious served immediately warm, or at room temperature, and the leftovers also taste great cold for lunch the next day!

*Quick tip – store fresh ginger in a sealed bag in the freezer.  Grate the ginger straight out of the freezer.  It makes it super easy.  You don’t even need to peel it!

Serves six.

Adapted from