quinoa salad with carrots

I’m all about those recipes that you prep at the beginning of the week and then eat throughout the week.

If you’re like me, you get started on a project and suddenly noon rolls around, you haven’t thought about lunch, and you’re absolutely starving. This recipe is the solution to that issue.

one bowl thai quinoa salad

If you’re a fan of thai flavors, crunchy veggies, and a delicious dressings, this is the salad for you—plus the quinoa add a healthy, filling protein to keep you moving.

A few things I love about this recipe:

  1. Like I mentioned—this recipe is amazing to prep at the beginning of the week for simple lunches on-the-go.
  2. This salad gets better with age—I’m not kidding. The flavors in the dressing and herbs really are soaked up by the crunchy veggies + quinoa—making the most incredible bowl by day number 5.
  3. This recipe is made in 1 bowl! No need to make a huge mess in your kitchen with this thai auinoa salad!

quinoa salad recipe

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

If you love this hearty salad you might also love my sweet potato + sun-dried tomato kale salad, late summer sweet potato salad, late summer salad with tahini dressing, or my green goddess buddha bowls.

One-Bowl Thai Quinoa Salad

If you’re a fan of thai flavors, crunchy veggies, and a delicious dressings, this easy one-bowl quinoa salad is for you!
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Entrée, Salad, Side
Cuisine: Gluten Free, Vegan
Yield: 4 large bowls
Author: The Local Sprout


For the salad:

  • 1 cup dry quinoa
  • 2 1/2 cups grated carrots about 3-4 large carrots
  • 2 1/2 cups purple cabbage thinly sliced (about 1/2 a small head of cabbage)
  • 1/2 cup herbs use a mix or basil, cilantro, mint, and/or parsley
  • 2/3 cup sliced green onion
  • 1/2 cup roasted peanuts whole or chopped

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/3 cup lime juice
  • 2 Tbsp. soy sauce sub tamari, or coconut aminos
  • 2 Tbsp. honey sub maple syrup
  • 1 Tbsp. sriracha


  • Cook quinoa according to package directions. Set aside to cook.
  • In a large storage container, whisk all dressing ingredients together until smooth.
  • To the bowl, add cooked quinoa, carrots, purple cabbage, herbs, and green onion. Stir gently until combined and coated with dressing.
  • Cover and chill for at least 2 hours, uncover and serve with peanuts sprinkled on top.
  • Leftovers will keep refrigerated in airtight container for up to 5 days.


Nutrition information is a rough estimate of 1/4 of the entire recipe.


Serving: 1g | Sodium: 553mg | Sugar: 16.3g | Fiber: 10.7g | Calories: 476kcal | Saturated Fat: 3.4g | Fat: 24.5g | Protein: 13.9g | Carbohydrates: 56.3g


Thai Quinoa salad recipe

The Local Sprout

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