HealthBeat Blog | Thai Quinoa Salad Demo

Learn how to make Thai Quinoa Salad with Laura Harnish, MS, RDN, LDN and Michelle Davies MS, RDN, LDN, registered dietitians at UPMC Presbyterian. This recipe features a combination of fresh herbs and vegetables for a delightful taste of spring.

Recipe serves: 5 sevings


  • 1 c. quinoa, uncooked
  • 14 oz. bag coleslaw mix
  • 3 scallions, sliced (white & green parts)
  • 1/4 c. extra virgin olive oil
  • 1/3 c. lime juice (from 2-3 limes, if using fresh)
  • 1/2 c. roasted peanuts, roughly chopped
  • 1.5 c. packed mint, cilantro, and/or basil leaves, chopped
  • 1 jalapeno pepper, minced (optional)
  • 2 T. low sodium soy sauce or tamari
  • 1 T. maple syrup or honey


  1. In a medium saucepan over high heat, bring the quinoa and 1.5 c. water to a boil. Reduce the heat to low and simmer, uncovered, for 15 min. or until the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside.
  2. Meanwhile, stir the dressing ingredients in a small bowl.
  3. Prepare vegetables (slice scallions, chop herbs & peanuts, and mince pepper if using)
  4. Once the quinoa is cool, add the vegetables and toss to combine. Add the dressing, then top with peanuts. Chill in the fridge for 1 hour or until ready to serve.

Nutritional Information

Serving size: 2 cups

Calories (per serving): 360

  • Protein:  10 g
  • Fat: 20 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Sodium: 235 mg


Adapted from the Run Fast, Cook Fast, Eat Slow cookbook.

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About UPMC Nutrition Services

Nutrition is vital for maintaining your overall health. UPMC Nutrition Services offers comprehensive diet and nutrition counseling on a variety of topics, including eating disorders, weight management, and heart disease. Our team provides medical nutrition therapy for chronic conditions such as celiac disease, cancer, and diabetes. UPMC’s network of registered dietitians is available to help guide all patients toward a healthier life.