Crunchy Thai Peanut & Quinoa Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
