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Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette

6 servings

If lettuce isn't your thing, try this fresh salad that goes without the green stuff.


  • 1 cup quinoa, rinsed and cooked
  • ¼ cup freshly chopped basil (optional)
  • 1 carrot, peeled and grated
  • 1 English cucumber, seeded and diced
  • 2 scallions, white and green parts, finely sliced
  • 1 red bell pepper, cut into bite-sized strips

For the dressing: 

  • 2½ teaspoons Asian fish sauce
  • 1½ tablespoons vegetable or canola oil
  • 2 tablespoons sugar
  • 1¼ teaspoon crushed red pepper flakes
  • ¼ cup freshly squeezed lime juice, from 1 – 2 limes


Rinse and cook quinoa according to package directions. Transfer to bowl, and cool in the refrigerator. Combine dressing ingredients in a small bowl. Whisk until sugar is dissolved. Once the quinoa is cool, add the remaining ingredients and toss well.


Chill in the refrigerator until ready to serve. 

Printed with permission: External Site

Photography by Bill Nellans

Food styling by Jennifer Nellans

Nutrition Per Serving

  • 181 calories
  • 7g fat (1g saturated fat)
  • 0mg cholesterol
  • 204mg sodium
  • 28g carbohydrate
  • 7g sugar
  • 4g fiber
  • 5g protein