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Thai Style Quinoa Salad

Take a trip across the world with this incredible quinoa-based salad
quinoa salad


Blakely Trettenero, host of the Cooking for Bimbos and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orland. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.


For the salad:

  • 3 Cups water
  • 1 1/2 Cup quinoa
  • 1/4 red cabbage head, sliced thin
  • 1/2 cucumber, diced
  • 3 scallions, sliced
  • 1 red bell pepper, diced
  • 1 Cup thawed edamame

For the vinaigrette:

  • Juice from 3 limes
  • 3 cloves garlic, minced
  • 1 Tablespoon grated fresh ginger
  • 3 Tablespoons soy sauce
  • 1 Teaspoon honey
  • 1/3 Cup vegetable oil


For the salad:

Cook quinoa according to package directions. Put cooked quinoa in large mixing bowl. Add sliced cabbage, diced cucumber, shredded carrot, sliced scallion, edamame, and diced red bell pepper.

Here are some optional toppings:
• Chopped fresh cilantro
• Chopped unsalted peanuts
• Grilled chicken
• Fried tofu

For the vinaigrette:

In small bowl, mix the lime juice, minced garlic, grated ginger, soy sauce, honey, and vegetable oil.

Add the vinaigrette to the quinoa and mix everything until combined and coated in the vinaigrette.

Serve in a bowl and add optional toppings.