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.
1 ¼ cups quinoa, 2 ¼ cups water, 1 tsp. 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 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. lime juice, 1-2 Tbsp. honey, ½ tsp. ginger paste, 1 tsp. garlic, 1 tsp. sesame oil, ½-1 tsp. Sriracha sauce, ¼ cup water
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.
1 cup matchstick carrots, 1 red bell pepper, ¼ head red cabbage, ¼ cup basil, ¼ cup cilantro
Serve Thai quinoa salad with additional basil, cilantro and coarsely chopped peanuts. Enjoy!
¼ cup cilantro, ½ cup peanuts or cashews