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.
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*
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.
If making ahead to store later, don’t add the peanuts until just prior to serving. The peanuts will get soft in the fridge after two days.
*Feel free to adjust the amount of siracha depending on your tastes. If you like food that isn’t spicy, omit or use less.
- Category: lunch, salad, vegetarian
- Method: salad
- Cuisine: Thai
Keywords: Thai peanut quinoa salad. quinoa, Thai quinoa salad, Thai salad, peanut salad