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Fresh Thai Quinoa Salad with Peanut Sauce
4.9 from 27 votes

Fresh Thai Quinoa Salad with Peanut Sauce

A colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing garlic-ginger peanut sauce! Nourishing and great made ahead.

Prep Time
30 mins
Total Time
30 mins
Servings: 5 medium bowls
Calories: 361 kcal
Course: Side Dish, Main Course, Salad
Cuisine: Thai, Vegan, gluten-free

Ingredients

  • 3/4 cup quinoa uncooked, white
  • 1 1/2 cups red cabbage
  • 1 carrot medium
  • 1 red bell pepper
  • 2 green onions
  • 1/3 cup cilantro fresh
  • 1/2 cup cashews (or peanuts, or a combo of both)
For the peanut sauce:
  • 1/2 cup peanut butter (I use creamy, natural)
  • 2 Tbsp. brown sugar more/less to taste, or maple syrup
  • 1 1/2 Tbsp. tamari (or soy sauce)
  • 2 Tbsp. lemon juice or lime juice, fresh
  • 1-2 cloves garlic
  • 3/4 tsp. ginger or more to taste, fresh grated
  • water to thin to desired consistency, hot
  • red pepper flakes optional

Instructions

    Cup of Yum
  1. Rinse and cook the quinoa according to package instructions.*
  2. Meanwhile, make the peanut sauce: Mince garlic and grate ginger. In a mixing bowl, add all peanut sauce ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
  3. Prepare veggies: Thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
  4. Add cashews (and/or peanuts) and cooked quinoa.
  5. Add dressing and toss well to combine. Top with more nuts or cilantro if desired.

Notes

  • *To cook quinoa: I combine 3/4 cup rinsed quinoa with 1 1/4 cup water in a small saucepan. Then lightly simmer (covered) for about 15-20 minutes.
  • Storing: This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.
  • For gluten-free: Use tamari.
  • Other additions: Snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 10g (50%) Potassium 604mg (13%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3205IU (64%) Vitamin C 50mg (56%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 5 medium bowls

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 35g 12%
Protein 14g 28%
Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Potassium 604mg 13%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 3205IU 64%
Vitamin C 50mg 56%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.