Crunchy Thai Peanut & Quinoa Salad Recipe

Introduction

This Crunchy Thai Peanut & Quinoa Salad is a vibrant and satisfying dish packed with fresh vegetables and a creamy, tangy peanut dressing. Perfect for a light lunch or a colorful side, it offers a delightful mix of textures and bold flavors that will keep you coming back for more.

Ingredients

• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (use 2 teaspoons if you love ginger)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

Instructions

1. Step 1: Rinse the quinoa thoroughly under running water using a fine mesh colander. In a medium pot, combine the rinsed quinoa and 1 ½ cups water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until the water is absorbed, about 10 to 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and set aside to cool.
2. Step 2: While the quinoa cooks, prepare the peanut sauce. Whisk together the peanut butter and tamari until smooth. If too thick, microwave for up to 30 seconds to loosen. Add maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk until well combined. If the sauce is too thick to toss with the salad, whisk in a little water to reach desired consistency.
3. Step 3: In a large serving bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Toss to mix evenly.
4. Step 4: Pour the peanut sauce over the salad and toss again until everything is lightly coated. Taste and adjust seasoning with a pinch of salt if needed.
5. Step 5: Divide the salad into individual bowls and garnish with chopped roasted peanuts just before serving to maintain their crunch.

Tips & Variations

• For a gluten-free option, use tamari instead of soy sauce.
• Add diced cooked chicken or tofu for extra protein.
• If you prefer a spicier salad, increase the red pepper flakes or add a splash of sriracha to the dressing.
• Use millet instead of quinoa for a slightly nuttier flavor.
• Store peanuts separately to keep them crunchy until serving.

Storage

Store the salad covered in the refrigerator for up to 4 days. Keep the chopped peanuts in a separate container and add them just before serving to maintain their crunch. To reheat, bring the quinoa mixture to room temperature or warm slightly; the fresh vegetables are best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made ahead and stored in the refrigerator for up to 4 days. Just keep the chopped peanuts separate until you’re ready to serve.

Can I substitute other vegetables in this salad?

Absolutely. Feel free to swap in vegetables like bell peppers, cucumber, or shredded kale for variety or based on what you have available.

Crunchy Thai Peanut & Quinoa Salad Recipe

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★★★★★

4.9 from 126 reviews

This vibrant Crunchy Thai Peanut & Quinoa Salad combines nutritious quinoa with fresh vegetables and a creamy, tangy peanut sauce. Perfect as a light lunch or a side dish, it blends crunchy cabbage, sweet carrots, and crisp peas with the rich flavors of peanut butter, tamari, and lime, delivering a satisfying, wholesome meal that’s both easy to prepare and delicious.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish

Peanut Sauce

• ¼ cup smooth peanut butter
• 3 tablespoons reduced-sodium tamari or soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (or 2 teaspoons if preferred)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

Instructions

1. Cook the quinoa: Rinse the quinoa thoroughly under running water using a fine mesh colander. In a medium pot, combine the rinsed quinoa with 1 ½ cups of water. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until the water is fully absorbed, approximately 10 to 15 minutes. Remove from heat, cover, and let it rest for 5 minutes. Fluff with a fork and allow it to cool.
2. Prepare the peanut sauce: In a bowl, whisk together the peanut butter and tamari until smooth. If the mixture is too thick, gently microwave for up to 30 seconds to loosen. Add the maple syrup (or honey), rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk until fully combined and smooth. Add a little water if the sauce is too thick for tossing.
3. Assemble the salad: In a large serving bowl, mix the cooled quinoa with shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Pour the peanut sauce over the mixture and toss thoroughly to coat all the ingredients evenly.
4. Finish and serve: Taste the salad and add a pinch of salt if needed. Toss again to distribute the seasoning. Divide the salad into individual bowls and garnish with the chopped roasted peanuts just before serving to maintain crunchiness.
5. Storage: Store the salad covered in the refrigerator for up to 4 days. Keep the chopped peanuts separate until ready to serve to preserve texture.

Notes

• If you prefer millet, cook it the same way as quinoa as per package instructions.
• The peanut sauce can be adjusted for sweetness or acidity by adding more maple syrup or lime juice, according to your taste.
• For a spicier version, increase the amount of red pepper flakes.
• To make this gluten-free, ensure your tamari or soy sauce is certified gluten-free.
• This salad can be made vegan by substituting honey with maple syrup.
• Peanuts can be replaced with other nuts or seeds if allergies are a concern.

Keywords: Thai peanut salad, quinoa salad, healthy salad, vegetarian salad, peanut sauce, crunchy salad, easy lunch recipe