Thai Quinoa Power Salad |

I think I’ve just been stung. By the looks of the welt beginning to swell, I’d have to affirm that I indeed I just did.

It’s what happens every year in spring. Wasps circle as the dogs try and nip them in mid air. This one got away from them, and headed straight to me.

I suppose that’s what I get for writing this post in the warmth of this spring afternoon on my deck instead of hunkered in front of my computer in my office.

I’ll take the sting. Sitting in the sun makes it worth it.

Thai Quinoa Power Salad | Thai Quinoa Power Salad |


Today’s salad is another celebration of seasonal eating and this month’s contribution to our #eatseasonal challenge headed up by Becky of The Vintage Mixer.

This recipe doesn’t include any #eastseasonal artichokes, asparagus or even mushrooms, but maybe edamame will make a passable substitution for fresh peas.

To me, eating seasonal is about eating what you crave. And this month I’m craving salads, so I think that technically, I’m still in the clear.

Last week I went to a potluck at a friends where a version of this Thai Quinoa Salad made an appearance. When I asked our new friend Lynn for the recipe, she promptly sent it to me and I was thrilled to see it had originated from Jenn, a fellow food blogger. You can see the original recipe here.

Thai Quinoa Power Salad | Thai Quinoa Power Salad |

Keen for Quinoa

A few weeks ago at a Weight Watchers meeting a woman emphatically stated that she did. NOT. like. quinoa. There was no changing her mind. But in my head I couldn’t figure out why she was putting up the quinoa roadblock.

Quinoa is one of my favorite protein sources, probably because it’s so unassuming. Like a seventh grade girl, it takes on the flavors it’s paired with.

For this salad that means the salty flavors of a limey Thai dressing with plenty of veggie crunch. It’s the perfect side dish or main meal if you’re feeling the hug of your waistline just a little too much.

Quinoa is a bona fide super food. It’s gluten-free, packed with protein, fiber and flavonoids with studies showing it as an anti-inflammatory. It’s also loaded with antioxidants to keep those free radicals at bay.

Thai Quinoa Power Salad |

Thai Quinoa Power Salad |

About the recipe

At the heart of this power salad are the grains of quinoa that cling to a bevy of fresh veggies and are the start of this healthy bowl. Edamame is included along with peanuts for added protein. Red bell peppers add even more antioxidants and vitamin C with cucumbers and shredded purple cabbage coming in with the crunch.

I used this peeler to make pretty strands of the carrot. If you don’t have a tool like this, a regular box grater will do.

The dressing is simple, tart and sweet and very similar to the one I serve with spring rolls. Add more red chili flakes to boost your metabolism or less if you’re feeding the kids. Ginger’s anti-inflammatory powers are added to the mix.

If you can find Thai basil, it makes a great addition. If not, regular basil will do.

Thai Quinoa Power Salad |

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.  

Thai Quinoa Salad
This power salad combines protein-packed grains with the healing nutrients from fresh veggies for a lime infused flavor bomb with crunch in each bite.
Serves: 8 servings as a side
  • 1 cup quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded red cabbage
  • 4 teaspoons fish sauce
  • 3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil
  1. Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
  2. Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.
  3. Adapted from Once Upon a Chef

More Reasons to Eat Seasonal In May

Check out my fellow bloggers who are providing recipes to help you #eatseasonal. Post your own recipes or photos you make of any of our dishes on Instagram with the #eatseasonal hashtag. We’d love to see what’s cooking in your kitchen.

Fresh Pea Carbonara |

Fresh Pea Carbonara from The Vintage Mixer

Miso Mushrooms The Floating Kitchen | Miso Roasted Mushrooms with Fresh Herbs The Floating Kitchen

15 Minute Avocado Pesto Pasta

Spicy Avocado Pesto Pasta from Well Plated by Erin


Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon from Simple Bites

Rhubarb Apple Crisp |

Rhubarb, Apple & Pecan Crisp {Low Sugar} from Cookin’ Canuck

Shaved Asparagus Pizza

Shaved Asparagus, Pea and Bacon Pizza from Completely Delicious

Roasted Carrots with Fresh Sorrel Recipe | Project Domestication | Whole30 Compliant

Roasted Carrots with Fresh Sorrel from Project Domestication

Santa fe rice with cilantro and garlic

Simple Santa Fe Rice with Cilantro and Garlic from Bless This Mess Please

Pea Pancakes with Tzatziki Sauce |

Pea Pancakes with Tzatziki from Kitchen Confidante

Have a great day, and make something good!

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

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