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+ servings

Thai Style Quinoa Salad Recipe

Anusha Praveen
A vegan and gluten free salad using quinoa and veggies tossed in a thai style vinaigrette
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads
Cuisine Thai
Servings 2


  • White quinoa ½ c
  • Red bell pepper 2 tablespoon sliced into julienne strips
  • Green bell pepper 2 tablespoon sliced into julienne strips
  • Carrot ¼ c peeled into julienne strips
  • Red onion 1 small chopped finely
  • Green garlic scapes 2 tablespoon chopped finely
  • Japanese cucumber 1 small peeled and chopped finely
  • Thai style salad vinaigrette 3 tbsp
  • Roasted peanuts 2 tablespoon crushed coarsely


  • Cook quinoa as per packet instructions. ½ cup of uncooked quinoa yields 2 cups of cooked quinoa approximately.
  • Let the quinoa cool completely.
  • Once cool, place all the ingredients in a large mixing bowl along with the cooked quinoa and toss well.
  • Check for seasoning and adjust accordingly
  • Garnish with chopped coriander leaves.
  • Serve immediately.


This recipe can be made ahead and stored in the fridge. In that case please add the peanuts just before serving.
You may also add other seeds like sunflower seeds or pepita for a crunchy texture.
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