Vegan Thai Quinoa Chopped Salad with Tahini Dressing

Name: Vegan Thai Quinoa Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1/2 Napa cabbage, finely chopped; 1/4 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 (3/4 cup when diced); 1 cup fresh cilantro, large stems removed, chopped; 1/4 cup Thai basil, large stems removed, chopped; 2 cups cooked quinoa; Garnish: lime wedge, sesame seeds; 1/4 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; 1/2 teaspoon salt; 1/4 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger); water to thin as needed

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By Elaine Gordon · Published Jan 3, 2024

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Gluten-Free Nut-Free Refined Sugar-Free Vegan

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.

Vegan Thai quinoa chopped salad in a blue bowl next to fresh cilantro and a tahini dressing with a white background.

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!

Vegan Thai quinoa chopped salad in a white bowl with a blue rim garnished with fresh basil.

Why You'll Love this Chopped Salad Recipe

Fresh ingredients
Delicious combination of flavors and textures
Healthy, nutritious and satisfying
Simple to make
Great for meal prep lunches
Beautiful vibrant colors
Creamy dressing

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.

Cooked quinoa in a stovetop pan with a white background.

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.

Vegan Thai Quinoa Chopped Salad ingredients in a blue bowl prior to tossing with dressing.

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

Tahini dressing ingredients in a small mixing bowl prior to being whisked next to a white and blue checkered cloth with a white background.

Tahini dressing ingredients in a small mixing bowl next to a white and blue checkered cloth with a white background.

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.

Vegan Thai Quinoa Chopped Salad in a white bowl with a blue rim next to fresh basil, lime slices and a white and blue checkered towel with a white background.

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.

Vegan Thai Quinoa Chopped Salad in a blue bowl next to a white checkered towel with a white background.

More Hearty Vegan Quinoa Salad Recipes

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!