Crunchy Thai Quinoa Salad with Peanut Dressing
This Thai quinoa salad loads bright, crunchy vegetables and a creamy peanut dressing onto fluffy quinoa. It’s the kind of meal that feels light but keeps you full for hours.
A few minutes of chopping and a quick shake of the dressing jar is all it takes. You’ll want it in your weekly rotation.
Why This Thai Quinoa Salad Always Goes on My Meal Prep List
The dressing is what makes it. Creamy peanut butter, fresh lime juice, and a little heat coat every bite without weighing anything down. I make a double batch just to have extra for the week.
Crunchy cabbage, sweet peppers, and cool cucumber mean every forkful has a different texture. It holds up in the fridge, so tomorrow’s lunch is just as good as tonight’s dinner.
Ingredients
- 1 cup quinoa, rinsed: white, red, or tricolor all work
- 1 ¼ cups water
- 2 cups shredded red cabbage: about ¼ of a small head
- 2 medium carrots, julienned or grated: no need to peel if organic
- 1 red bell pepper, thinly sliced
- 1 cup sliced cucumber: English cucumbers are great here
- 1 cup shelled edamame: thawed if frozen, for protein
- ¼ cup chopped cilantro: plus extra for garnish
- 2 green onions, sliced
- ¼ cup roasted peanuts, roughly chopped: for serving
Dressing
- 3 tbsp creamy peanut butter: natural or conventional works
- 2 tbsp soy sauce: tamari for gluten-free
- 2 tbsp fresh lime juice: about 1 lime
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup or honey
- 1 to 2 tsp sriracha, to taste
- 1 small garlic clove, grated
- 1 tsp grated ginger
Variations / Substitutions
- Protein: Swap edamame for diced baked tofu or shredded chicken.
- Nut-free: Use sunflower seed butter in the dressing and skip peanuts, garnish with seeds.
- Gluten-free: This salad is naturally gluten-free with tamari.
- No edamame: Use sugar snap peas or blanched green beans instead.
Thai Shrimp Curry is a great main dish to serve alongside this salad.
How to Make Thai Quinoa Salad
Step 1: Cook the Quinoa
Combine the rinsed quinoa and 1 ¼ cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
The quinoa will look dry on top and you’ll see tiny spirals twisting off each seed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 2: Whisk the Peanut Dressing
In a small bowl or jar, whisk together the 3 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp maple syrup, 1 to 2 tsp sriracha, the garlic, and the ginger. If it seems thick, whisk in 1 to 2 tbsp warm water until it reaches drizzling consistency.
The dressing will look smooth and glossy, coating the back of a spoon. Taste and add a pinch more sriracha if you like heat.
Step 3: Slice the Vegetables
While the quinoa cooks, shred the cabbage, julienne the carrots, slice the bell pepper, slice the cucumber, chop the cilantro, and slice the green onions.
You’ll have a big pile of colorful strips and shreds, all cold and crisp. This is where all the crunch comes from, so take a moment to get the pieces even.
Step 4: Toss with Dressing and Serve
In a large bowl, combine the cooked quinoa (cooled slightly), all the vegetables, edamame, and most of the cilantro and green onions. Pour about two-thirds of the dressing over and toss well. Add more dressing as needed.
Pile it onto plates or into bowls, then top with the chopped peanuts and the reserved herbs. The salad tastes good right away and even better after 10 minutes as the dressing soaks in.
Tips for the Best Thai Quinoa Salad
- Rinse the quinoa under cold water for 30 seconds before cooking. It removes a natural coating that can taste bitter, so your salad stays fresh and clean.
- To make this salad ahead, keep the dressing separate and toss just before serving. The vegetables stay crunchy that way.
- If you’re packing it for lunch, layer the quinoa on the bottom, veggies on top, and dressing in its own container. Shake it all together at mealtime.
Scale the dressing up for multiple meals:
| Batch | Peanut Butter | Soy Sauce | Lime Juice | Rice Vinegar | Sesame Oil | Maple Syrup | Water (if needed) |
|---|---|---|---|---|---|---|---|
| Single (as written) | 3 tbsp | 2 tbsp | 2 tbsp | 1 tbsp | 1 tsp | 1 tbsp | 1-2 tbsp |
| Double | 6 tbsp | ¼ cup | ¼ cup | 2 tbsp | 2 tsp | 2 tbsp | 2-4 tbsp |
Storing Leftover Thai Quinoa Salad
- Refrigerate: Store in an airtight container for up to 4 days. Dress only what you plan to eat that day and keep extra dressing separately.
- Serve Cold: It’s meant to be eaten cold or at room temperature. Let it sit out for a few minutes if it’s been chilled hard.
What to Serve With Thai Quinoa Salad
This salad is a complete meal on its own, especially with edamame, but if you want to round it out, try it with simple grilled chicken thighs or crispy pan-fried tofu. The salty, savory protein plays nicely against the tangy dressing and fresh crunch.
Frequently Asked Questions
Can I use a different grain instead of quinoa?
Yes. Brown rice, farro, or even rice noodles would work. Adjust cooking time and liquid accordingly.
How can I make this salad nut-free?
Replace the peanut butter with sunflower seed butter and leave out the peanuts. Use a gluten-free tamari for a completely top-8-free dish.
My dressing is too thick. What should I do?
Warm water thins peanut butter without diluting flavor as much as extra lime juice. Add it a teaspoon at a time until it pours easily.
Can I add more protein?
Absolutely. Baked tofu, shredded rotisserie chicken, or even a soft-boiled egg make it heartier. Toss the protein with a little extra dressing before adding.
Thai Quinoa Salad Recipe
Ingredients
Method
- Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat, let sit covered 5 minutes, and fluff with a fork.
- In a bowl, whisk the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, maple syrup, sriracha, garlic, and ginger. Add warm water a little at a time until the dressing is pourable.
- Shred the cabbage, julienne the carrots, slice the bell pepper and cucumber, chop the cilantro, and slice the green onions.
- In a large bowl, combine the quinoa, vegetables, edamame, cilantro, and green onions. Pour about two-thirds of the dressing over and toss well. Add more dressing to taste. Serve topped with peanuts and extra herbs.
Notes
