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.
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.
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.
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.
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.
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.
- 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
- Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
- 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.
- 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 from The Vintage Mixer
Miso Roasted Mushrooms with Fresh Herbs The Floating Kitchen
Spicy Avocado Pesto Pasta from Well Plated by Erin
Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon from Simple Bites
Rhubarb, Apple & Pecan Crisp {Low Sugar} from Cookin’ Canuck
Shaved Asparagus, Pea and Bacon Pizza from Completely Delicious
Roasted Carrots with Fresh Sorrel from Project Domestication
Simple Santa Fe Rice with Cilantro and Garlic from Bless This Mess Please
Pea Pancakes with Tzatziki from Kitchen Confidante
Have a great day, and make something good!
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You’re making me feel like I should give a weight watchers meeting a whirl. And a women actually said she didn’t like quinoa? I think it’s one of the most non-offensive foods out there. This salad looks great and your photo’s are fabulous! Feel your pain on the wasp sting. On my 9th anniversary, we went for a hike and I was stung 9 times. Way to celebrate self!!
Hey Laura, I agree, quinoa is just a neutral in a world of flavors! You should try WW, I like it because nothing is off limits, you just eat less of it. Ouch on the sting. I hope 10 years didn’t bring up anything worse!
I Made this today. It was so good! Great to make at the beginning of the week to take for lunches for a couple days as well I think. I also added some siracha in the dressing:)
Thx!
Sorry disagree WW has become too complicated and time consuming!
I was late in discovering quinoa but now I use it all the time. I make it in my rice cooker because then I can put it in and forget about it and it comes out perfect every time. I make a kale salad with it that is so good and my daughter asks for every week, so I make a big batch and she takes it for lunch every day. This salad looks fantastic and I’m definitely trying it! A change of pace might be nice! Pinning!
A rice cooker! Michelle, that takes all of the work right out of having it on hand. What a great idea. Thanks for the tip.
Gorgeous salad! Love the colors. And that lady who doesn’t like quinoa – well, I’ll just take her shares. Okay?
I’m sorry you got stung…never a fun part of spring and summer! I find that when people tell me that they don’t like quinoa, they typically have only eaten it on its own – no dressing, no mix-ins. I don’t think anyone could resist quinoa if this gorgeous salad was set in front of them!
I would eat this salad just for the color. I love you comparison to a 7th grader “so unassuming. Like a seventh grade girl,” awesome!
So many beautiful colors happening here! I don’t know how anyone could still say they don’t like quinoa after trying this…
Mmm mmm love all the flavours in here! So delicious!
All hail the Queen of Beautiful Salads!!! This looks fabulous and I’m still dying over that fried goat cheese salad from last week. So many to make!!
🙂 It’s salad season and I love salads so there will be no shortage of them appearing on the blog! Love your rice too BTW!
Gorgeous salad – love all the colors and how simple the dressing is 🙂
I think this is perfectly seasonal Heidi 😉 And I’m so glad you’re not allergic to wasp or bee stings!! Now, I’m so afraid of things like that! Be safe!!
Thanks for bringing us all around the seasonal table Becky.
Dang, you are tough! This salad is just brilliant. I went to a couple of potlucks over the weekend and now I’m craving all potluck foods, all the time. Pass the chips and salad, please.
I love these Thai flavors! I’m big on color and texture when it comes to salad, so this is perfection!
This looks absolutely delicious, Heidi! I love all the crunchy veggies paired with the tart dressing. I always find it so funny when people passionately hate quinoa – for being such a simple and unassuming food, it seems to be so contentious! I’m definitely in the pro-quinoa camp and view it as the perfect blank slate.
I agree Julia. I just don’t get it!
people who don’t like quinoa = weird! 🙂
great recipe – so many good flavors, and it’s so colorful!!
Another seasonal salad recipe 🙂 I’ll definitely try this crunchy Thai salad. How long will this salad stay fresh without adding dressing to it?
With no dressing I bet it would be good to go for at least a day or two.
Absolutely love this salad – so delicious and so colorful! Everyone at work thought I was a master chef because the salad is so gorgeous!
Over the past 6 months I have been trying out differnt grains to add to our regular meals, bulgur was a big hit with me, my hubby and even my kids. Farro was next and it too went over well. Quinoa, I was just not a fan of until I made this salad. Wow all the flavors and textures and it is super healthy too. I have made this salad twice in 5 days. My husband loves it too. So very happy that I came across this recipe. Thank you.
Ah Anna! That’s fabulous to hear! I’m so glad you too got on the quinoa train. Thanks for circling back and letting me know.
Just made this for myself and my 13 yo kiddo… he loved it… It’s going into the lunch rotation this year. Thanks!
I was late to the quinoa party, but now love it and always looking for new recipes. This salad looks great, but what about swapping out the sugar with honey?
Your salad made it all the way to the North of Germany. Thank you so much for the recipe! It’s so delicious! Also perfect to take to the office! Yummy!!!
I was hoping to pre make this dish to take to work this week for my lunch each day. Usually when I make dishes like this, they last just fine for the 5 days. You say to only refrigerate this for a day though. Can I not eat it through out the week?
Hi Katie, you can definitely eat it through the week. I simply meant to refrigerate until ready to eat.
Thank goodness! I like to make a week’s worth of food!
I recently used this recipe to meal prep lunches for the week, and I have to say it turned out awesome!!! I left the peanuts and the dressing on the side to use as I eat it through out the week to prevent it from becoming soggy. I also added some grilled shrimp on top on days when I was extra hungry. Great recipe, will be making this again for sure!
Hi! I too am on WW and this looks delicious. Do you know how many points it is?
I built the recipe on the WW site and it came in at 6 SP for an eighth of the salad.
Thank you so much for this recipe- much needed after stuffing ourselves over Thanksgiving.
It was so colorful and the dressing with everything in the salad was absolutely fantastic- so delicious. We’re full and have leftovers for dinner tomorrow night. Thank you!!
Although my daughter is a quinoa lover but this is the first time that I want to have seconds because I loved it…..omitted cabbage and endame since did not have it in hand. The salad was perfect in the exact proportions you suggested.
Thanks! Will definitely try your other recipes too.
Made this tonight- it is a wonderful blend of texture and flavors! I doubled it and will take half to a potluck tomorrow. I agree- quinoa just is the base for whatever flavors you favor it with!
All hail the Queen of Beautiful Salads!!! This looks breathtaking regardless i’m kicking the bucket over that browned goat cheddar plate of mixed greens from a week ago. Such a large number of to make!!
1 tablespoon freshly grated ginger is listed in the Ingredients, but not mentioned in the Directions. I assume it is to be added to the sauce. Someone might want to correct the error.
My Quinoa and vegetables are all mix and I’m starting to mix the dressing now. Can hardly wait for dinner.
I just made this tonight for my family and it was a huge hit. I used 2 Tbs of fish sauce and 2 Tbs of low sodium soy sauce.
Can I omit the fish sauce? Any ideas on something else I can use?
Same question as above. My partner is allergic to fish. What sauce can I substitute for the fish sauce?
I also would like to know if it’s ok to omit the fish sauce. Hope it won’t change the outcome drastically.
Really delicious and fresh. Added mango for a little sweetness. Lots of chopping but worth it.
We are trying to incorporate more vegetarian meals into our weekly routine so this fit the bill. Overall it was good, but the dressing was very strong. I used toasted sesame oil rather than plain sesame oil, so maybe that was the problem? Will try to tweak the dressing based on some of the comments here because my family loved all the veggies.
I agree Elizabeth, sesame oil can take over. Are you refrigerating your sesame oil? It tends to get stronger the longer it’s open and if it’s in the pantry or cupboard, it can go bad quicker than most oils and give off a stronger taste.
I made this tonight for dinner; really loved it! My only hesitation was the dressing; it tasted a little bitter (or sour?) to me. About how much lime juice should there be? Any other ideas why it might have tasted this way?
Today, I’m making this for the third time to take to a potluck.
I’ve even printed out the recipe, because I know everyone will want a copy!
my husband who swears he HATES quinoa thinks this is delicious.
as for me…I eat it for breakfast it’s so good!
thanks for a fantastic recipe.
I love quinoa and I love this salad! As a matter of fact, I’ve made it for family functions and everybody just raves about it! Thank you!! Also, I love your photo’s! You’ll have to give me a few tips. . .I need them desperately!
beyond unbelievable
Wonderful salad! I dropped back on the sugar a tad and added some grated lemongrass, ground coriander, and homemade Thai red pepper paste to the dressing. Lovely recipe, thank you!
I made this tonight and it was fantastic. So fresh and healthy. I needed this so badly.
Great
So delicious! I’ve made Thai dishes in the past, so it used a lot of things I had lingering in my cupboards. Full of fresh deliciousness! I gave a serving to a friend for lunch, as she’s toying with veganism (she forgave me for the fish sauce).
I “meal preped” a variation of this salad for my lunch for the week. I the quinoa, veggies and a lime wedge in a to go bowl. Instead of the dressing I went the lazy girl route and use Harris Teeter Peanut sauce. Just tossed my first bowl with the peanut sauce and lime juice. It was amazing. I would have mad the sauce but realized I needed fish sauce when I got home from the store. I def will make the dressing the next time. This salad is yummy goodness and I have already shares with my sister and my friends.
What an amazing recipe! Thank you so much for posting this. I love the freshness of this salad and all of the health benefits! I did swap the basil for fresh mint leaves- that was my only change from the original recipe! I paired it with a salmon filet for a great light summer dinner. Husband loved it as much as me!
Thanks again!
I’m so glad you both enjoyed Hannah. Thanks coming back to leave a comment saying so!
I love this salad and have just made it for about the 6th time. I have a Thai basil plant that is still going strong, and I don’t know what else to do with it. The rest of the ingredients (except for the cabbage) I usually have on hand. I saw that several people have asked about the fish sauce. Honestly, I have never used it and I think the dressing tastes great. I have an open jar of red chili paste from another recipe, so I added some of that tonight. I can’t wait until lunch tomorrow!!
YUMMY! I am having a diet, your recipe is what I need. Thank and keep up the good work, Meet Heidi!
This is amazing stuff! I made a few substitutions. Soy sauce instead of fish sauce, garbanzos instead of edamame, and maple syrup instead of sugar. Also added some fresh green beans cut into 1-inch pieces. I can’t wait until lunch time tomorrow to eat leftovers! I will definitely make this for family and friends in the future.
Thanks, I was looking for a substitution for the fish sauce. We tried it before but everyone thought it was too strong of a flavor.
I was looking for something to make after the gym with what I had on hand. I had toasted almond slivers not peanuts. Fresh green beans (slightly steamed) not edamame. No basil. Used chicken stock instead of water. Oh my! What a phenomenal dish! Will make again and again. Oh and I omitted cuc because I have had A LOT of cucumber lately.
Just made this yesterday and it is amazing! I was mistaken and didn’t have any quinoa on hand like I thought, so I used rice instead and it turned out great! Thanks for the recipe!
Wow, this is so delicious !!!!
I would eat this salad just for the color. I love you comparison to a 7th grader “so unassuming. Like a seventh grade girl,” awesome!
Delicious salad!!!! I want to eat now.
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I thinks so 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.
This post makes a lot of sense indeed and I appreciate the work
This post makes a lot of sense indeed and I appreciate the work
Mmmm Just made this dish tonight, with a few modifications. I’m not into hot food, so I only used a teaspoon of ginger, and I used crushed chilli pepper instead of pepper flakes. It turned out the perfect combination of sweet and spice (for my taste buds, anyway). I can see this one becoming a regular for lunch 🙂
My kids and I had fun shelling the edamame beans together (I bought a huge bag at Costco for about $13.00). And it turns out my 3-year-old is a huge fan; she ate a bunch of them before they made it into the salad 🙂
Oh I also didn’t add any nuts because I didn’t have any. I’m sure it’d be even yummier with the nuts added!
Thank you I Have learnt a lot
Looking awesome….
Complete recipe with full of protein and simple dressing. I am completely fed up with those unhealthy food like pizzas and burger etc.
Thank you for this recipe…. Thank you very much
Great, I’m glad you like the healthier side of things too.
Nice work keep it up please
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To sum it all up, it’s a great article. I just recently did a review on several slow cookers – https://www.bestadvisers.co.uk/slow-cooker.
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Gorgeous salad – love all the colors and how simple the dressing is