Thai Quinoa Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Thai-inspired salad combining protein-rich quinoa with crisp vegetables, edamame, and peanuts in a lime-ginger dressing with fish sauce. Tangy, spicy, and satisfying as a side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 247mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.