Naturally gluten-free when made with gluten-free soy sauce
Easy to customize with your favorite vegetables
Great as a main dish or side salad
Refreshing, colorful, and nutritious
Delicious served chilled or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad
1 cup uncooked quinoa
2 cups water or vegetable broth
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup red cabbage, shredded
1 cucumber, diced
3 green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup roasted peanuts, chopped
For the Peanut Dressing
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1 to 2 tablespoons warm water, as needed
Directions
Rinse the quinoa thoroughly under cold water.
In a medium saucepan, combine the quinoa and water or vegetable broth.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and allow it to cool.
In a large bowl, combine the cooled quinoa, bell pepper, carrots, cabbage, cucumber, green onions, cilantro, mint, and peanuts.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, garlic, and enough warm water to create a smooth dressing.
Pour the dressing over the salad.
Toss until all ingredients are evenly coated.
Chill for at least 15 minutes before serving for the best flavor.
Garnish with additional peanuts, cilantro, or lime wedges if desired.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 55 minutes
Variations
Add grilled chicken for extra protein.
Toss in edamame for a plant-based protein boost.
Use almond butter instead of peanut butter for a different flavor.
Add mango for a sweet tropical twist.
Include sliced snap peas for additional crunch.
Stir in avocado just before serving.
Add a pinch of red pepper flakes or sriracha for heat.
Substitute basil for mint for a different herbal profile.
Storage/Reheating
Store Thai Quinoa Salad in an airtight container in the refrigerator for up to 4 days.
The flavors often improve as the salad sits, making it an excellent meal-prep option. If the salad becomes slightly dry after refrigeration, stir in a small splash of lime juice or water before serving.
This salad is intended to be served chilled or at room temperature and does not require reheating.
For best texture, add fresh herbs and peanuts just before serving if preparing several days in advance.
FAQs
Can I make Thai Quinoa Salad ahead of time?
Yes. This salad is ideal for meal prep and can be made a day or two in advance.
Is this salad gluten-free?
It can be. Simply use gluten-free soy sauce or tamari.
Can I use a different grain instead of quinoa?
Yes. Brown rice, farro, couscous, or barley can be substituted, though the texture will vary.
How do I keep the salad from becoming soggy?
Allow the quinoa to cool completely before mixing and add the dressing shortly before serving if possible.
Can I make the peanut dressing nut-free?
Yes. Sunflower seed butter can be used as a substitute for peanut butter.
What proteins pair well with this salad?
Grilled chicken, shrimp, tofu, edamame, and chickpeas all complement the flavors well.
Can I freeze this salad?
Freezing is not recommended because the fresh vegetables and herbs may lose their texture after thawing.
What vegetables can I add?
Snap peas, broccoli slaw, bell peppers, shredded Brussels sprouts, and radishes are all great additions.
How spicy is this salad?
As written, it is mild. You can easily increase the heat with sriracha, chili garlic sauce, or red pepper flakes.
Can I serve this as a main dish?
Absolutely. Thanks to the quinoa and peanut dressing, it is filling enough to serve as a complete meal.
Conclusion
Thai Quinoa Salad is a fresh, colorful, and satisfying dish that brings together wholesome ingredients and bold Thai-inspired flavors. With protein-rich quinoa, crunchy vegetables, fragrant herbs, and a creamy peanut dressing, this salad is both nutritious and delicious. Whether you’re preparing it for meal prep, a picnic, or a healthy family meal, it’s a versatile recipe that’s sure to become a favorite.
Thai Quinoa Salad is a vibrant, nutrient-rich salad featuring fluffy quinoa, crisp vegetables, fresh herbs, and a creamy Thai-inspired peanut dressing. Packed with protein, fiber, and bold flavors, this healthy quinoa salad is perfect for meal prep, light lunches, potlucks, or as a refreshing side dish. Easy to customize and naturally gluten-free with the right ingredients, it’s a wholesome recipe that’s both satisfying and delicious.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:55 minutes
Yield:6 servings
Category:Salad / Main Course
Method:Boiling, Mixing
Cuisine:Thai-Inspired
Diet:Vegetarian
Ingredients
For the Salad
1 cup uncooked quinoa
2 cups water or vegetable broth
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup red cabbage, shredded
1 cucumber, diced
3 green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup roasted peanuts, chopped
For the Peanut Dressing
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1 to 2 tablespoons warm water, as needed
Instructions
Rinse the quinoa thoroughly under cold water.
In a medium saucepan, combine the quinoa and water or vegetable broth.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and allow it to cool completely.
In a large mixing bowl, combine the cooled quinoa, bell pepper, carrots, cabbage, cucumber, green onions, cilantro, mint, and peanuts.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, garlic, and enough warm water to create a smooth, pourable dressing.
Pour the dressing over the salad.
Toss until all ingredients are evenly coated.
Chill for at least 15 minutes before serving for the best flavor.
Garnish with additional peanuts, cilantro, or lime wedges if desired.
Notes
Allow the quinoa to cool completely before assembling the salad to maintain the best texture.Use tamari or gluten-free soy sauce to keep the recipe gluten-free.Add grilled chicken, shrimp, tofu, edamame, or chickpeas for additional protein.Mango adds a delicious sweet and tropical flavor variation.For a nut-free version, substitute sunflower seed butter for the peanut butter.Add sriracha or red pepper flakes if you prefer a spicy kick.Fresh herbs and peanuts are best added just before serving if making ahead.
