Why You’ll Love This Spicy Thai Quinoa Salad

• It’s a true texture adventure. You get the fluffy chew of quinoa, the crisp snap of red bell pepper and cucumber, the creamy softness of avocado, and the delightful crunch of peanuts all in one bite. It’s never, ever boring.
• The dressing is seriously addictive. We’re balancing salty soy sauce (or tamari), the bright zing of fresh lime juice, a kick of heat from sriracha, and a touch of sweetness. It’s complex, bold, and you’ll probably want to put it on everything.
• It’s a fantastic make-ahead meal. Unlike leafy green salads that wilt, this one actually improves after a few hours in the fridge. The quinoa soaks up all that amazing dressing, making it the perfect packed lunch.
• It’s incredibly versatile. Feel like adding some grilled shrimp or shredded chicken? Go for it. Not a fan of cilantro? Swap in basil or mint. This recipe is a wonderful template you can make your own.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 1 ¾ cups water or vegetable broth
• 1 large red bell pepper, finely diced
• 1 medium cucumber, halved lengthwise, seeds scooped out, and diced
• 2 medium carrots, grated
• 4 spring onions, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• ¼ cup fresh mint, roughly chopped
• ½ cup roasted, unsalted peanuts, roughly chopped
• 1 ripe avocado, diced (add right before serving)
• 3 tbsp soy sauce or tamari
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp maple syrup or agave nectar
• 1-2 tsp sriracha, or to taste
• 1 large clove garlic, minced
• 1 tsp fresh ginger, grated

Tools: A medium saucepan with a lid, a fine-mesh strainer, a large mixing bowl, a small bowl or jar for the dressing, a whisk.

The trick is really in the fresh ingredients here—using freshly squeezed lime juice and grated ginger makes a world of difference compared to bottled versions. And don’t skip rinsing the quinoa! It removes its natural bitter coating.

Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! Quinoa has a natural coating called saponin that can taste soapy or bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavour.
• Customize your heat level. The sriracha amount is a suggestion. Start with 1 teaspoon, whisk the dressing, taste it, and then add more if you like it fiery. You can always add more heat, but you can’t take it out!
• How to tell if your quinoa is done? You’ll see little curly-q germs separate from the seeds, and the water should be fully absorbed. Let it steam off the heat—this is key for fluffy, not mushy, quinoa.
• Prepping the avocado. To keep it from browning, dice and add the avocado only when you’re ready to serve. A little extra squeeze of lime juice over the diced avocado also helps.

How to Make Spicy Thai Quinoa Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemongrass Chicken Skewers — The charred, citrusy flavour of the chicken pairs perfectly with the fresh, spicy notes of the salad, making it a more substantial feast.
• Simple Summer Rolls with Peanut Dipping Sauce — For a lighter, interactive meal, the cool, soft rolls complement the texture and flavour profile of the salad beautifully.
• Miso-Glazed Eggplant — The rich, umami depth of the eggplant creates a fantastic contrast to the salad’s brightness, especially for a vegetarian-focused spread.

Drinks

• A Crisp, Off-Dry Riesling — The slight sweetness and high acidity of the wine cut through the spice and cleanse the palate wonderfully between bites.
• Classic Mojito (or Virgin Mojito) — The mint and lime in the cocktail mirror the flavours in the salad, creating a really harmonious and refreshing combination.
• Iced Ginger Lemongrass Tea — This caffeine-free option enhances the Asian-inspired flavours and is incredibly soothing alongside the heat.

Something Sweet

• Mango Sticky Rice — It’s a classic Thai dessert for a reason! The sweet, creamy coconut and mango are the perfect, cooling finish to a spicy meal.
• Coconut Panna Cotta with a Lime Zest — Light, wobbly, and not too sweet, this dessert feels elegant and continues the tropical theme without being heavy.
• Pineapple Sorbet — Incredibly simple and refreshing, the sharp, fruity sorbet acts as a palate cleanser and a sweet ending that feels just right.

Top Mistakes to Avoid

• Mistake: Adding the dressing to hot quinoa. This is the biggest one! The heat will wilt your crunchy vegetables and make the whole salad seem soggy. Patience is key—let that quinoa cool down completely.
• Mistake: Not tasting the dressing as you go. Your lime might be more or less juicy than mine, your soy sauce might be saltier. Always taste and adjust the balance of salty, sweet, sour, and heat to suit your palate.
• Mistake: Overcooking the quinoa. If you cook it too long, it becomes mushy and pasty. Follow the 15-minute simmer and 10-minute steam off the heat for perfect, separate grains.
• Mistake: Adding the avocado and fresh herbs too early. They are best added right at the end to maintain their vibrant colour, fresh flavour, and distinct texture.

Expert Tips

• Tip: Toast your quinoa. For a deeper, nuttier flavour, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat, stirring constantly, until it smells fragrant, before adding the water to cook.
• Tip: Make it a meal prep superstar. Cook the quinoa, chop the sturdy veggies (bell pepper, carrots), and make the dressing. Store them separately in the fridge. Then, each morning, assemble a portion with the fresh herbs and avocado for a lunch that tastes freshly made.
• Tip: Use the dressing as a marinade. This dressing is so good, it’s worth doubling. Use half for the salad and the other half to marinate tofu, shrimp, or chicken for 30 minutes before grilling or baking.
• Tip: Get creative with add-ins. Thinly sliced red cabbage for extra crunch, edamame for more protein, or even some chopped mango for a sweet surprise—this salad is a canvas for your cravings.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s actually encouraged! You can assemble the entire salad (minus the avocado and fresh herbs) up to 24 hours in advance. Store it covered in the fridge. The quinoa will soak up the dressing and become even more flavourful. Just before serving, stir in the avocado and herbs to keep them fresh and vibrant. It’s the ultimate make-ahead meal.

I’m not a fan of cilantro. What can I use instead?
No problem at all—cilantro can be a divisive herb! The best substitutes here would be fresh Thai basil, which has a lovely anise-like flavour, or regular sweet basil. You could also use a combination of fresh mint and flat-leaf parsley. The goal is just to have that hit of fresh, green herbiness.

Is this salad gluten-free?
It can be, very easily! Just ensure you use tamari instead of regular soy sauce. Tamari is a wheat-free soy sauce that has a similar flavour profile but is typically gluten-free (always check the label to be sure). All the other ingredients are naturally gluten-free.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will likely brown a bit and the herbs will wilt, but it will still taste delicious. It’s best enjoyed fresh, but still perfectly edible as leftovers.

Can I use a different grain instead of quinoa?
Definitely. Cooked and cooled brown rice or farro would work well here. For a lower-carb option, you could even use riced cauliflower. Just make sure whatever grain you use is cooled completely before adding the dressing and vegetables to prevent sogginess.