Name: Thai Peanut Quinoa Salad
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup uncooked quinoa (about 2.5 cups cooked); 1 bell pepper, diced; 1 cup of chopped carrots (about 1 large carrot); 1 cup shredded purple cabbage; 1/2 cup peanuts; scallions and cilantro for garnish if desired; 1/2 cup peanut butter; 2 tbs honey; juice of two limes; 2 tbs soy sauce; 1 inch freshly grated ginger; 2 tbs siracha*

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This Thai peanut quinoa salad is the perfect vegetarian grain salad. With crunchy peppers and carrots, nutty quinoa, and a zippy peanut dressing, this Thai peanut quinoa salad is full of big flavors that will keep your lunch game interesting.

Thai peanut quinoa salad

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Thai peanut quinoa salad

I am all about easy throw together lunches in the summertime. You know, the kind that hold up well at the pool. The ones with no mayo, that are light and full of flavor and texture.

Thai quinoa salad

Well say hello to my new summer lunch favorite that checks all those boxes, this Thai quinoa salad. It’s full of flavors, crunch, and color. Plus there’s not a drop of mayo in sight so it holds up well during long days at the pool or beach. An absolute must.

And it’s super easy to make. Just cook your quinoa, chop your pepper and coarse chop the carrots and cabbage. Throw them all into a bowl and make the peanut dressing.

And let’s talk about that dressing. It hits all the notes: savory, sweet, spicy, tart. Yes, please. Plus it has this nice fresh ginger background that is perfect on a hot day. And it’s super easy to make, a little peanut butter, some honey, some siracha, and soy. You are whisking your way to dressing perfection my friend.

When you pour the dressing over the quinoa and the veggies and let it hang out in the fridge for awhile, it gets even better so you will want more of it the day after you first make it. And because these are all crunchy veggies, they don’t go all weirdly soft on you after a day in the fridge so you can make a big batch and eat it for days.

Of course, if you prefer you could eat it for dinner and make it with these Thai chicken satay skewers.

Tips for Making the Thai Quinoa Salad

Thai peanut quinoa salad

While I used quinoa to make this salad, if that’s not something you often have on hand substitute another grain. Brown rice would work well.
Feel free to get creative with veggies and add what you like.
To up the protein, add a cup of edamame.
If you are planning to use this as lunch for several days, don’t add the peanuts. Instead add the peanuts just prior to serving

Thai peanut quinoa salad

Looking for other Thai inspired recipes? Try these:

Thai Peanut Quinoa Salad

Author: jfletcher
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

Scale

Ingredients

For the salad

1 cup uncooked quinoa (about 2.5 cups cooked)
1 bell pepper, diced
1 cup of chopped carrots (about 1 large carrot)
1 cup shredded purple cabbage
1/2 cup peanuts
scallions and cilantro for garnish if desired

For the dressing

1/2 cup peanut butter
2 tbs honey
juice of two limes
2 tbs soy sauce
1 inch freshly grated ginger
2 tbs siracha*

Instructions

Cook the quinoa according to the directions on the package.

While the quinoa cooks, dice the pepper and chop the cabbage and carrot. Set aside.

To make the peanut dressing, add the peanut butter to a small bowl and whisk in lime juice, soy sauce, grated ginger and siracha. Whisk until smooth.

When quinoa is done cooking and cooled slightly, pour it into a big bowl. Add the veggies. Top with peanut dressing, chopped peanuts and cilantro and scallions as desired. Enjoy now or store in the fridge for up to 3 days.