Description
This Crunchy Thai Peanut & Quinoa Salad is a vibrant, nutrient-packed dish featuring quinoa, fresh vegetables, and a creamy Thai-inspired peanut dressing. It’s perfect as a light meal or side dish, offering bold flavors and satisfying textures.
Ingredients
- 2 cups cooked quinoa (cooled)
- 2 cups shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted peanuts, roughly chopped
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1–2 tbsp water (to thin dressing, as needed)
Instructions
- In a large bowl, combine cooked and cooled quinoa, shredded cabbage, carrots, bell pepper, green onions, and cilantro.
- In a small bowl or jar, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, garlic, and ginger until smooth. Add water a little at a time to reach desired consistency.
- Pour the peanut dressing over the quinoa mixture and toss until well coated.
- Top with chopped peanuts just before serving.
- Serve immediately or chill in the fridge for 30 minutes for enhanced flavor.
Notes
- Use tamari for a gluten-free version.
- Substitute sunflower seed butter for a nut-free option.
- Make the dressing ahead and store for up to 5 days.
- Add sriracha or chili flakes for extra spice.
- Can be stored in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (except for quinoa)
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 of 4 main dish servings
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
