The Thai peanut quinoa salad that checks every Salad Sunday box
For the last few months we have started referring to our Sunday night meals as “Salad Sundays.” And this Thai Peanut Quinoa Salad recipe has been one of our favorites that we’ve made so far!
My one rule for Salad Sunday is that it has to feel good AND actually fill us up. (A sad bowl of lettuce just isn’t going to cut it after a busy weekend.)
This one checks all the boxes. Fluffy quinoa brings the staying power, while crunchy cabbage, carrots, and red bell pepper plus a double hit of fresh basil and cilantro bring the color.
But the real star? It’s my creamy Thai Peanut Salad Dressing, sweet and tangy with lime, ginger, and a little Sriracha kick, with salty peanuts on top for crunch.
Another great thing about this recipe is how much food it makes! It’s delicious served cold and perfect for vegan and vegetarian meal prep.
Normally we have enough left over for another 2 to 3 lunches for one medium-hungry woman and one very hungry man. (Aren’t they all?!)
Want to make it go even further? Serve it up with these Thai Chicken Meatballs.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Quinoa: Tri-color quinoa gives this salad its pretty speckled look, but white or red quinoa work just as well. Give it a good rinse first to wash off any bitterness.
- Water or vegetable broth: Water works perfectly. Cooking the quinoa in vegetable broth adds an extra layer of savory flavor.
- Carrots and cabbage: Grab a bag of matchstick carrots, or cut your own with this easy julienne cut. A bag of coleslaw mix can stand in for the carrots and cabbage if you’re short on time.
- Red bell pepper: Finely diced for a sweet, juicy bite in every forkful. Any color bell pepper works here.
- Basil and cilantro: Using both herbs is what makes this salad taste SO fresh and bright. If you’re not a cilantro fan, go all basil.
- Peanuts: Salted and coarsely chopped for crunch. Cashews are a great swap.
- Peanut butter: Creamy peanut butter whisks into the smoothest dressing. Another nut butter works, too.
- Soy sauce or tamari: Use regular soy sauce, or my favorite San-J tamari to keep it gluten-free.
- Rice vinegar and lime juice: Together they bring the tang that balances the rich peanut butter. Fresh-squeezed lime makes a big difference.
- Honey or maple syrup: Just enough sweetness to round out the dressing. Use maple syrup to keep the whole salad vegan.
- Ginger, garlic, sesame oil, and Sriracha: These build that classic Thai peanut flavor. Ginger paste is a big time-saver, and the Sriracha is optional if you like it mild.
How to Make Thai Peanut Quinoa Salad
Please see the recipe card below for ingredient amounts and more detailed instructions.
Cook the quinoa.
Add the rinsed quinoa, water (or broth), and salt to a medium pot and bring it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, then turn off the heat and let it sit covered for another 10 to 15 minutes.
Let the quinoa cool before you mix. Fluff it with a fork and give it a few minutes so the warm grains don’t wilt the herbs or soften the cabbage.
Chop the veggies.
While the quinoa cooks, finely dice the bell pepper, thinly slice the cabbage, and chop the basil and cilantro. Coarsely chop the peanuts, too.
Whisk the peanut dressing.
Whisk together everything for the dressing except the water until smooth. Then add the water 1 tablespoon at a time until it’s nice and pourable.
Toss it all together.
Add the cooled quinoa, carrots, bell pepper, cabbage, basil, cilantro, and peanuts to a large bowl. Drizzle the dressing over the top and toss until everything is coated.
Garnish and serve.
Serve it up with extra fresh basil, cilantro, peanuts, and a lime wedge for a fresh burst. It’s just as delicious cold, so feel free to save it for later.
FAQs
Cook the quinoa and whisk up the dressing up to a day ahead, then keep them in separate containers in the fridge. When you’re ready to eat, toss everything together.
Packing lunches for the week? Keep the dressing and peanuts on the side and add them right before eating so the peanuts stay crunchy.
Leftovers keep in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this one, though, since the cabbage, bell pepper, and herbs turn limp and watery once thawed.
This salad is filling on its own, but it’s easy to turn into a heartier meal. Toss in shredded chicken, shrimp, or a handful of edamame and you’re good to go.
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Thai Peanut Quinoa Salad Recipe
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Equipment
- Medium saucepan with lid
- Whisk
Ingredients
Quinoa Salad
- 1 ¼ cups quinoa rinsed and drained
- 2 ¼ cups water or vegetable broth
- 1 teaspoon salt to taste
- 1 cup matchstick carrots
- 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 or cashews salted, coarsely chopped
Thai Peanut Dressing
- ⅓ cup peanut butter creamy
- 2 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice freshly squeezed
- 1-2 tablespoons honey or pure maple syrup, to taste
- ½ teaspoon ginger paste or finely minced fresh ginger
- 1 teaspoon garlic finely minced
- 1 teaspoon sesame oil
- ½-1 teaspoon 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. Fluff with a fork and let the quinoa cool for a few minutes so it doesn’t wilt the herbs.1 ¼ cups quinoa, 2 ¼ cups water, 1 teaspoon salt
- 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.⅓ cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1-2 tablespoons honey, ½ teaspoon ginger paste, 1 teaspoon garlic, 1 teaspoon sesame oil, ½-1 teaspoon Sriracha sauce, ¼ cup water
- Stir Everything Together: In a large bowl combine the cooled quinoa, carrots, bell pepper, cabbage, basil, cilantro, and peanuts. Drizzle dressing over all of it and mix well until combined.1 ¼ cups quinoa, 1 cup matchstick carrots, 1 red bell pepper, ¼ head red cabbage, ¼ cup basil, ¼ cup cilantro, ½ cup peanuts or cashews
- Serve Thai quinoa salad with additional basil, cilantro and coarsely chopped peanuts. Enjoy!¼ cup cilantro, ½ cup peanuts or cashews
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Notes
- Make ahead: Cook the quinoa and whisk the dressing up to a day ahead. Store them separately in the fridge and toss everything together when you’re ready to eat.
- Meal prep: Keep the dressing and peanuts on the side and add them right before eating so the peanuts stay crunchy.
- Storage: Keeps in an airtight container in the fridge for up to 4 to 5 days.
- Freezing: Not recommended. The cabbage, bell pepper, and herbs turn limp and watery once thawed.
- Swaps: Use cashews or another nut instead of peanuts and peanut butter. Use tamari to keep it gluten-free and maple syrup to keep it vegan.
- Change it up: Add sugar snap peas, red onion, broccoli, or chopped kale, and top with green onions for an extra zing.
- Add protein: Toss in shredded chicken, shrimp, or edamame to make it a heartier meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Thai peanut quinoa salad
This salad is hearty enough to be the main event, but it also makes a great side for anything with Thai-inspired flavors.
For a full spread, serve it next to Thai Basil Chicken or a big bowl of Sesame Noodles. It’s also SO good alongside Easy Pineapple Chicken at your next cookout.
Want more veggies on the table? Air Fryer Broccoli and Air Fryer Brussels Sprouts both come together in minutes.
More Quinoa Salad Recipes
Quinoa is how I make salads that actually keep us full (and still taste great for lunch the next day). Here are a few more of my favorites.
This is one of the most colorful bowls I have seen. I tend to use white quinoa more for flavor, but the red quinoa looks amazing with everything else here. Beautiful!
Doesn’t the quinoa add a beautiful bit of color! Thanks so much for your comment, Dreena!
Yet another one of your recipes calling my name. I feel healthier just looking at it – pinning for sure!
Yay!! Thanks so much for pinning. Can’t wait to hear what you think 🙂