Thai Pork Quinoa Salad

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  • 1 C. cooked quinoa (prepared according to package directions)
  • 1 lb. ground pork
  • 2 cloves garlic, chopped
  • 2 Tbls. minced ginger
  • 1 Tbls. lemon grass*
  • 1 C. shredded carrots (I used pre sliced matchstick sliced carrots from the store)
  • 1 shallot, thinly sliced (you could substitute red onion or scallions)
  • 1/2 red bell pepper, thinly sliced
  • 2 C. chopped romaine lettuce
  • 2 C. shredded green cabbage
  • 1/4 C. toasted cashews (you could substitute another nut if desired)
  • 1/4 C. chopped mint
  • 1/4 C. chopped cilantro

For the dressing:

  • 2 Tbls. fish sauce
  • 2 Tbls. lime juice (about 2 limes, use some zest if you like)
  • 1 Tbls. palm sugar
  • 1 tsp. chili paste


  1. Prepare quinoa according to package directions.
  2. In skillet, cook ground pork with the garlic, ginger and lemon grass. Add quinoa and stir to combine. Set aside.
  3. In small bowl, combine dressing ingredients and set aside.
  4. Assemble salad: In large bowl, combine the pork quinoa mixture with the lettuce, cabbage, carrots, shallot, red bell pepper, mint, cilantro and dressing. Toss to combine. Divide among plates. Sprinkle some cashews on top of each serving.


*I used Gourmet Garden Ginger Paste and Gourmet Garden Lemon Grass Paste which comes in a tube and found near the fresh herbs in the grocery store. It’s so convenient.