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Thai Peanut Quinoa Salad

A vibrant Thai Peanut Quinoa Salad that is refreshing, nutritious, and easy to prepare, perfect for lunch or dinner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the salad

  • 1 ¼ cups quinoa (rinsed and drained)
  • 2 ¼ cups water (or vegetable broth)
  • 1 tsp salt (to taste)
  • 1 cup matchstick carrots
  • 1 medium red bell pepper (finely diced)
  • ¼ head red cabbage (thinly sliced)
  • ¼ cup basil (finely chopped)
  • ¼ cup cilantro (finely chopped)
  • ½ cup peanuts or cashews (salted, coarsely chopped)

For the dressing

  • ⅓ cup peanut butter (creamy)
  • 2 Tbsp soy sauce or Tamari
  • 2 Tbsp rice vinegar
  • 2 Tbsp lime juice (freshly squeezed)
  • 1-2 Tbsp honey (or pure maple syrup, to taste)
  • ½ tsp ginger paste (or finely minced fresh garlic)
  • 1 tsp garlic (finely minced)
  • 1 tsp sesame oil
  • ½-1 tsp Sriracha sauce (optional)
  • ¼ cup water to achieve desired dressing consistency

Instructions

Cook the Quinoa

  • In a medium-sized pot, combine the quinoa, water, and salt. Bring to a boil over high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
  • Afterward, turn off the heat and let it sit covered for another 10-15 minutes.

Make the Peanut Sauce

  • While the quinoa is cooking, prepare the peanut sauce. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, ginger paste, minced garlic, sesame oil, and a bit of water to achieve your desired consistency.

Stir Everything Together

  • In a large bowl, combine the cooked quinoa, matchstick carrots, diced red bell pepper, sliced cabbage, basil, cilantro, and peanuts.
  • Drizzle the peanut dressing over the mixture and toss well to ensure everything is coated evenly.

Serve

  • Garnish your Thai quinoa salad with additional herbs and peanuts if desired. Enjoy this refreshing dish either as a standalone meal or as a side for grilled chicken or fish.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days. For a nut-free version, substitute the peanuts with sunflower seeds or omit them altogether. You can add cooked chicken, tofu, or chickpeas for additional protein. Increase the Sriracha sauce for a spicier kick.