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Thai Quinoa Salad

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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.

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.

Find it online: https://cookibly.com/thai-quinoa-salad/