Thai Peanut Quinoa Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5 servings
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Calories
295 kcal
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
Thai
Thai Peanut Quinoa Salad Recipe
Description
The Thai Peanut Quinoa Salad features cooked quinoa as the base, mixed with matchstick-cut carrots, diced red bell pepper, finely sliced red cabbage, chopped basil and cilantro, and coarsely chopped salted peanuts. A vibrant Thai peanut dressing is made by whisking creamy peanut butter, soy sauce, rice vinegar, fresh lime juice, honey or maple syrup, minced garlic and ginger, sesame oil, and optional sriracha for heat, thinned with water to desired consistency.
When combined, the quinoa's nutty flavor complements the fresh vegetables’ crispness, while the peanut dressing coats everything in a tangy, mildly sweet, and slightly spicy sauce. The fresh herbs and nuts enhance the texture and aroma, creating a balanced, refreshing salad.
This salad serves well as a light main dish or a side at lunch or dinner. It keeps well refrigerated, making it suitable for meal prep or packed lunches. Additional fresh herbs or green onions can be added for an extra flavor boost.
Notes mention that the quinoa and dressing can be prepared ahead of time and stored separately. The salad will keep 4-5 days refrigerated, but freezing is best without the dressing. Variations include swapping peanuts or peanut butter for cashews, and changing up vegetables for variety.
Ingredients
Quinoa Salad
- 1 ¼ cups quinoa rinsed and drained
- 2 ¼ cups water or vegetable broth
- 1 tsp. salt to taste
- 1 cup carrot matchstick cut
- 1 red bell pepper finely diced
- ¼ head red cabbage thinly sliced
- ¼ cup basil finely chopped
- ¼ cup cilantro finely chopped
- ½ cup peanuts salted, coarsely chopped, or cashews
Thai Peanut Dressing
- ⅓ cup peanut butter creamy
- 2 Tbsp. soy sauce or Tamari
- 2 Tbsp. rice vinegar
- 2 Tbsp. lime juice freshly squeezed
- 1-2 Tbsp. honey or pure maple syrup, to taste
- ½ tsp. ginger or finely minced fresh garlic, paste
- 1 tsp. garlic finely minced
- 1 tsp. sesame oil
- ½-1 tsp. Sriracha sauce optional
- ¼ cup water
Instructions
- Cook the Quinoa: Add quinoa, water, and salt to a medium-sized pot over high heat and bring to a boil. Reduce heat to low, cover the pot with a lid and cook for 15 minutes. Turn off heat and keep covered for another 10-15 minutes.
- Make the Peanut Sauce: Add all of the Thai Peanut Dressing ingredients to a bowl, except for the water, and whisk until smooth. Slowly add in the water, 1 tablespoon at a time, until your desired consistency is reached.
- Stir Everything Together: In a large bowl combine cooked quinoa, carrots, bell pepper, cabbage, basil, cilantro, and peanuts. Drizzle dressing over all of it and mix well until combined.
- Serve Thai quinoa salad with additional basil, cilantro and coarsely chopped peanuts. Enjoy!
Notes
- Cook quinoa and prepare the peanut dressing a day ahead for convenience.
- Store the assembled salad in an airtight container in the refrigerator up to 4-5 days for freshness.
- Freeze quinoa salad without dressing for up to 2 months; thaw in the fridge before serving.
- Substitute cashews or other nuts for peanuts and peanut butter, depending on preference or allergies.
- Feel free to swap vegetables, such as using sugar snap peas, red onion, or broccoli for variety.
- Add chopped kale or green onions for extra nutrients and flavor when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 748mg | 31% |
| Potassium | 529mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4984IU | 100% |
| Vitamin C | 62mg | 69% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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