Vegan Thai Quinoa Chopped Salad with Tahini Dressing (2024)

Gluten-FreeNut-FreeRefined Sugar-FreeVegan

Fresh chopped veggies, sweet mango and fluffy quinoa are tossed with a nut-free "peanut sauce" tahini salad dressing that is out of this world. This vegan chopped salad recipe is simple, refreshing and satisfying whether you're enjoying as a side dish or a complete meal.

Healthy salads oftentimes get a bad rap for being bland or boring, but that is definitely not the case here! This vegan Thai quinoa salad is exploding with fresh flavors and a crunchiness that can't be matched.

The rainbow of colors from the purple cabbage, bell peppers, carrots and mango makes this salad as pretty as it is delicious. Add in the quinoa and the flavorful salad becomes a complete meal, which is also true for my Moroccan quinoa salad and the famous "perfect salad" from Jennifer Aniston.

Packed with plant-based protein from the quinoa and tahini, this Thai quinoa salad recipe is definitely one you'll feel good about making over and over again. I can't seem to get enough of it myself as it has quickly become one of my favorite lunches!

Ingredients

• Fresh veggies: Napa cabbage, red cabbage, red bell pepper, orange bell pepper, carrots, green onions
• Fresh fruit: Ataulfo mango (yellow mango)
• Fresh herbs: cilantro, Thai basil
• Cooked quinoa
• Tahini "peanut sauce" dressing: This simple and nutty sauce is made from a blend of tahini, limes, maple syrup, toasted sesame oil, toasted sesame seeds, garlic, salt and ginger.
• Garnishes: lime juice, sesame seeds

See recipe card for quantities.

Why Add Quinoa to Salads?

Quinoa is technically a seed that for all intents and purposes serves as a whole grain. Containing all nine essential amino acids, it is considered a complete protein and also provides fiber, iron, zinc and magnesium. Quinoa is such a healthy addition to any meal, especially for those following a plant-based diet.

How to Make this Vegan Thai Quinoa Chopped Salad

1. Cook the quinoa. I usually cook a large batch of quinoa in advance and store in the fridge for quick use throughout the week. Allow the quinoa to cool to room temperature if making fresh.

See Also

Quinoa Nutrition Facts and Health BenefitsThis High-Protein Grain Makes For A Killer Rice Substitute, Nutritionists SayHow to Cook Fluffy Quinoa - Love and LemonsHow to Cook Quinoa - Perfectly Fluffy! + Quinoa Recipes

2. Prepare the veggies and mango. Chop the cabbage, fresh cilantro and fresh basil, slice the bell peppers, grate the carrots and dice the mango and green onions.

3. Prepare the dressing. Whisk all of the dressing ingredients together in a small bowl. Use cold water to thin it out as needed.

4. Put it all together. Combine the salad ingredients in a large bowl and toss with the dressing until well coated. Garnish with a lime wedge and sesame seeds if desired.

Recipe Tips

Make it your own! One of the beauties of this crunchy Thai quinoa salad recipe is that you don't have to use the exact ingredients specified here. Use any crunchy vegetables you wish such as chopped cucumbers, broccoli or red onion. If you don't have Thai basil you can sub in fresh mint. If you don't have mango, you can leave it out altogether or swap it for another juicy fruit such as a peach or nectarine. There is no right or wrong way to enjoy this Thai salad!

Prepare the veggies and quinoa in advance. Slicing the veggies and cooking the quinoa ahead of time allows you to put the salad together in minutes. When ready, simply combine the ingredients and whisk together the dressing and you are good to go!

Make extra tahini dressing. I love making a double batch of the dressing for two reasons: (1) I add more dressing after storing leftovers in the fridge because the quinoa will absorb some of it; and (2) this dressing is a delicious dipping sauce that can be used for freshly cut veggies or other refreshing dishes such as my vegan summer rolls!

Storage

Store leftover salad in an airtight container in the refrigerator for 4-5 days. Enjoy immediately out of the fridge, making this a perfect make-ahead dish that can be enjoyed on the go or brought to work for a light lunch the next day.

I hope you enjoy this easy quinoa salad recipe as much as I do! I value your feedback so please leave a comment below or tag me @eatingbyelaine so I can see your colorful creations!

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Vegan Thai Quinoa Chopped Salad

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• Author: Elaine Gordon
• Total Time: 20 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

Fresh chopped veggies, sweet mango and fluffy quinoa are tossed with a nut-free "peanut sauce" tahini salad dressing that is out of this world. This vegan chopped salad recipe is simple, refreshing and satisfying whether you're enjoying as a side dish or a complete meal.

See Also

Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans - Once Upon a Chef

Ingredients

UnitsScale

For the salad

• ½ Napa cabbage, finely chopped
• ¼ purple cabbage, finely chopped
• 1 red bell pepper, stem and seeds removed, thinly sliced
• 1 orange bell pepper, stem and seeds removed, thinly sliced
• 2 carrots, grated
• 1 Ataulfo yellow mango, diced
• 4 green onions, finely diced (¾ cup when diced)
• 1 cup fresh cilantro, large stems removed, chopped
• ¼ cup Thai basil, large stems removed, chopped
• 2 cups cooked quinoa
• Garnish: lime wedge, sesame seeds

For the dressing

• ¼ cup runny tahini
• 2 juicy limes, juiced
• 2 tablespoons maple syrup
• ½ tablespoon toasted sesame oil
• 2 tablespoons toasted white sesame seeds
• 1 garlic clove, pressed through a garlic press
• ½ teaspoon salt
• ¼ teaspoon ground ginger (or ½ teaspoon freshly grated ginger)
• water to thin as needed

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Instructions

1. Cook the quinoa (if not already prepared in advance). I usually cook a large batch of quinoa in advance and store in the fridge for quick use throughout the week. Allow the quinoa to cool to room temperature if making fresh. Here is how to cook quinoa in the pressure cooker.
2. Prepare the veggies and mango. Chop the cabbage, fresh cilantro and fresh basil, slice the bell peppers, grate the carrots and dice the mango and green onions.
3. Prepare the dressing. Whisk all of the dressing ingredients together in a small bowl. Use cold water to thin it out as needed.
4. Put it all together. Combine the salad ingredients in a large bowl and toss with the dressing until well coated. Garnish with a lime wedge and sesame seeds if desired.

Equipment

garlic press

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Notes

Prep time was calculated assuming the quinoa has been cooked in advance.

• Prep Time: 20
• Category: Salad
• Cuisine: Thai

• Quinoa
• Sesame Seeds
• Tahini
• Vegetables
• Summer
• Cookout
• Gluten-Free
• Nut-Free
• Refined Sugar-Free
• Vegan
• No-Bake
• Easy