Thai Peanut Quinoa Salad Flavorful and Nutritious Dish

Name: Thai Peanut Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 medium cucumber, diced; 1 red bell pepper, diced; 1 cup shredded carrots; 1 cup red cabbage, thinly sliced; 0.25 cup green onions, chopped; 0.25 cup fresh cilantro, chopped; 0.25 cup peanuts, chopped (for garnish); 0.25 cup creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon maple syrup; 1 teaspoon sesame oil; 1 tablespoon grated ginger; 1 clove garlic, minced; to taste water to thin, if needed

December 8, 2025April 17, 2025 by Elena

Ready for a dish that bursts with flavor and packs a nutritious punch? This Thai Peanut Quinoa Salad is your answer! Combining fresh veggies with hearty quinoa and a creamy peanut dressing, it’s perfect for lunch or dinner. I’ll guide you through each step to make this vibrant salad. Let’s dive into the ingredients and get cooking! You won’t want to miss this tasty recipe!

Why I Love This Recipe

Healthy and Nutritious: This salad is packed with protein, fiber, and essential nutrients from quinoa and fresh vegetables.
Easy to Prepare: With just a few simple steps, you can whip up this colorful salad in no time.
Flavorful Peanut Dressing: The creamy peanut dressing adds a delicious and unique flavor that elevates the dish.
Versatile and Customizable: This salad can be modified with your favorite vegetables or proteins for a personalized touch.

Ingredients

List of Main Ingredients

1 cup quinoa
2 cups vegetable broth or water
1 medium cucumber, diced
1 red bell pepper, diced
1 cup shredded carrots
1 cup red cabbage, thinly sliced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup peanuts, chopped (for garnish)

Peanut Dressing Ingredients

1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon maple syrup
1 teaspoon sesame oil
1 tablespoon grated ginger
1 clove garlic, minced
Water (for thinning)

Gather these ingredients before you start. You can find quinoa at most grocery stores. Make sure to rinse the quinoa well. This step helps remove the bitter coating called saponin.

For the vegetables, choose fresh and colorful ones. The red bell pepper adds sweetness, while the cucumber gives crunch. Shredded carrots and red cabbage also bring texture. Green onions and cilantro add a burst of flavor.

For the dressing, creamy peanut butter is key. It’s rich and smooth. Soy sauce adds saltiness, while lime juice gives a nice tang. Maple syrup balances the flavors with a hint of sweetness. Grated ginger and minced garlic add depth. If the dressing is too thick, add a bit of water to reach your desired consistency.

This salad is bright, fresh, and perfect for any meal. You can serve it warm or cold. Enjoy the blend of flavors and textures with every bite!

Step-by-Step Instructions

Cooking Quinoa

Rinse 1 cup of quinoa under cold water. This helps remove any bitter taste.
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this to a boil over high heat.
Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes.
When the quinoa is fluffy and the liquid is gone, remove it from heat. Let it cool for a few minutes.

Making the Peanut Dressing

In a small bowl, add 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon each of fresh lime juice and maple syrup.
Next, add 1 teaspoon of sesame oil, 1 tablespoon of grated ginger, and 1 minced garlic clove.
Whisk all the ingredients together until smooth. If the dressing is too thick, add a little water to get the right consistency.

Assembling the Salad

In a large bowl, combine the cooled quinoa with 1 medium diced cucumber, 1 diced red bell pepper, 1 cup of shredded carrots, and 1 cup of thinly sliced red cabbage.
Add 1/4 cup each of chopped green onions and fresh cilantro to the mixture.
Pour the peanut dressing over the salad and toss well to coat each ingredient.
Taste the salad and adjust the flavor by adding more lime juice or soy sauce if you like.
Let the salad sit for about 10 minutes. This helps the flavors mix well.
Serve in bowls, topped with 1/4 cup of chopped peanuts for a nice crunch.

Tips & Tricks

Perfecting Your Quinoa

To avoid mushy quinoa, you need to rinse it well before cooking. Rinsing removes the saponins, which can make quinoa taste bitter. Use a fine mesh strainer for the best results.

Here’s how to rinse quinoa:

Place quinoa in a fine mesh strainer.
Rinse under cold water for about 1-2 minutes.
Agitate the quinoa with your hands to ensure even rinsing.

After rinsing, use a ratio of 1 cup quinoa to 2 cups vegetable broth or water. Bring it to a boil, then cover and simmer on low for 15 minutes. Let it sit off the heat for 5 minutes. This helps keep it fluffy and prevents mushiness.

Dressing Consistency

To adjust the thickness of your peanut dressing, start with the base ingredients. If it feels too thick, slowly add water, a tablespoon at a time. Whisk well after each addition until you reach your desired consistency.

For flavor adjustments, taste the dressing after mixing. If you want more tang, add lime juice. If you like it sweeter, add more maple syrup. Play around with the flavors to find what you enjoy the most.

Serving Suggestions

Serve the Thai peanut quinoa salad in bowls for a colorful display. You can also serve it on a large platter for sharing.

For ideal pairings, consider adding sliced grilled chicken for protein. Tofu is a great vegan option too. This salad pairs well with fresh spring rolls or a light soup. Enjoy your meal with a refreshing drink, like iced tea or coconut water.

Pro Tips

Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can give it a bitter taste.
Add More Veggies: Feel free to add any seasonal vegetables you like, such as cherry tomatoes or snap peas, to enhance the salad’s flavor and nutrition.
Make Ahead: This salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to maintain freshness.
Customize the Dressing: Adjust the sweetness or saltiness of the peanut dressing by varying the amount of maple syrup or soy sauce to suit your taste.

Variations

Vegetable Substitutions

You can swap out the cucumber and bell pepper for many other veggies. Try using diced zucchini or sliced radishes. These will add different flavors and textures. You can also use seasonal vegetables. In summer, fresh corn or cherry tomatoes work well. In fall, roasted butternut squash is a tasty choice.

Protein Add-ons

Want to boost the protein? Add grilled chicken or cubes of tofu. Chicken adds a savory flavor, while tofu makes it vegan-friendly. You can also try chickpeas or edamame for extra protein. These options keep the salad filling without losing its fresh taste.

Dressing Alternatives

Not a fan of peanuts? You can choose nut-free dressings. A tahini or sunflower seed butter dressing is a great swap. You can also make your own. Mix olive oil, lemon juice, and a touch of maple syrup for a light dressing. This keeps the salad creamy and delicious without the nuts.

Storage Info

Storing Leftovers

Store your Thai peanut quinoa salad in an airtight container. This keeps it fresh longer. Use glass or plastic containers with tight lids. If you have multiple servings, divide them into smaller containers. This way, you can grab a portion easily.

Shelf Life

The salad stays fresh for about 3 to 5 days in the fridge. After that, the veggies may wilt and lose taste. Look for signs of spoilage, like a sour smell or slimy texture. If the salad smells off or looks bad, toss it out.

Reheating Tips

You usually serve this salad cold. If you prefer warm quinoa, heat it gently in the microwave. Add a splash of water to keep it moist. Heat in short bursts to avoid overcooking. Remember, the salad tastes best cold, so enjoy it fresh!

FAQs

What is quinoa?

Quinoa is a tiny seed that cooks like a grain. It is high in protein and fiber. Quinoa also has vitamins and minerals. This makes it a healthy choice for salads.

Nutritional benefits of quinoa:
Complete protein source
Rich in fiber
Contains magnesium and iron

Quinoa adds great texture to salads. It absorbs flavors well. It also makes the salad more filling.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. It is great for meal prep. Just follow a few best practices.

Best practices for meal prep:
Make the quinoa and dressing first.
Store dressing separate until serving.
Mix salad ingredients just before eating.

How long can it be stored?

You can store this salad in the fridge for up to three days. Keep it in a sealed container. Check for freshness before eating.

Is this recipe gluten-free?

Yes, this recipe is gluten-free. Most ingredients do not contain gluten. Always check labels to be sure.

Assessing gluten content in ingredients:
Quinoa is gluten-free.
Soy sauce can contain gluten.

To keep it gluten-free, use tamari sauce instead of regular soy sauce. This way, you can enjoy all the flavors without the gluten.

This blog post shared a tasty quinoa salad recipe with a creamy peanut dressing. You learned about the main ingredients, cooking steps, and tips for success. I also offered variations for different tastes and storage advice for leftovers.

This salad is not only fresh and nutritious but also easy to make. I hope you try it and enjoy customizing it to fit your preference

$- 1 cup quinoa - 2 cups vegetable broth or water - 1 medium cucumber, diced - 1 red bell pepper, diced - 1 cup shredded carrots - 1 cup red cabbage, thinly sliced - 1/4 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup peanuts, chopped (for garnish) - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice - 1 tablespoon maple syrup - 1 teaspoon sesame oil - 1 tablespoon grated ginger - 1 clove garlic, minced - Water (for thinning) Gather these ingredients before you start. You can find quinoa at most grocery stores. Make sure to rinse the quinoa well. This step helps remove the bitter coating called saponin. For the vegetables, choose fresh and colorful ones. The red bell pepper adds sweetness, while the cucumber gives crunch. Shredded carrots and red cabbage also bring texture. Green onions and cilantro add a burst of flavor. For the dressing, creamy peanut butter is key. It’s rich and smooth. Soy sauce adds saltiness, while lime juice gives a nice tang. Maple syrup balances the flavors with a hint of sweetness. Grated ginger and minced garlic add depth. If the dressing is too thick, add a bit of water to reach your desired consistency. This salad is bright, fresh, and perfect for any meal. You can serve it warm or cold. Enjoy the blend of flavors and textures with every bite! {{ingredient_image_1}} - Rinse 1 cup of quinoa under cold water. This helps remove any bitter taste. - In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this to a boil over high heat. - Once boiling, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. - When the quinoa is fluffy and the liquid is gone, remove it from heat. Let it cool for a few minutes. - In a small bowl, add 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon each of fresh lime juice and maple syrup. - Next, add 1 teaspoon of sesame oil, 1 tablespoon of grated ginger, and 1 minced garlic clove. - Whisk all the ingredients together until smooth. If the dressing is too thick, add a little water to get the right consistency. - In a large bowl, combine the cooled quinoa with 1 medium diced cucumber, 1 diced red bell pepper, 1 cup of shredded carrots, and 1 cup of thinly sliced red cabbage. - Add 1/4 cup each of chopped green onions and fresh cilantro to the mixture. - Pour the peanut dressing over the salad and toss well to coat each ingredient. - Taste the salad and adjust the flavor by adding more lime juice or soy sauce if you like. - Let the salad sit for about 10 minutes. This helps the flavors mix well. - Serve in bowls, topped with 1/4 cup of chopped peanuts for a nice crunch. To avoid mushy quinoa, you need to rinse it well before cooking. Rinsing removes the saponins, which can make quinoa taste bitter. Use a fine mesh strainer for the best results. Here's how to rinse quinoa: - Place quinoa in a fine mesh strainer. - Rinse under cold water for about 1-2 minutes. - Agitate the quinoa with your hands to ensure even rinsing. After rinsing, use a ratio of 1 cup quinoa to 2 cups vegetable broth or water. Bring it to a boil, then cover and simmer on low for 15 minutes. Let it sit off the heat for 5 minutes. This helps keep it fluffy and prevents mushiness. To adjust the thickness of your peanut dressing, start with the base ingredients. If it feels too thick, slowly add water, a tablespoon at a time. Whisk well after each addition until you reach your desired consistency. For flavor adjustments, taste the dressing after mixing. If you want more tang, add lime juice. If you like it sweeter, add more maple syrup. Play around with the flavors to find what you enjoy the most. Serve the Thai peanut quinoa salad in bowls for a colorful display. You can also serve it on a large platter for sharing. For ideal pairings, consider adding sliced grilled chicken for protein. Tofu is a great vegan option too. This salad pairs well with fresh spring rolls or a light soup. Enjoy your meal with a refreshing drink, like iced tea or coconut water. Pro Tips Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can give it a bitter taste. Add More Veggies: Feel free to add any seasonal vegetables you like, such as cherry tomatoes or snap peas, to enhance the salad's flavor and nutrition. Make Ahead: This salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to maintain freshness. Customize the Dressing: Adjust the sweetness or saltiness of the peanut dressing by varying the amount of maple syrup or soy sauce to suit your taste. {{image_2}} You can swap out the cucumber and bell pepper for many other veggies. Try using diced zucchini or sliced radishes. These will add different flavors and textures. You can also use seasonal vegetables. In summer, fresh corn or cherry tomatoes work well. In fall, roasted butternut squash is a tasty choice. Want to boost the protein? Add grilled chicken or cubes of tofu. Chicken adds a savory flavor, while tofu makes it vegan-friendly. You can also try chickpeas or edamame for extra protein. These options keep the salad filling without losing its fresh taste. Not a fan of peanuts? You can choose nut-free dressings. A tahini or sunflower seed butter dressing is a great swap. You can also make your own. Mix olive oil, lemon juice, and a touch of maple syrup for a light dressing. This keeps the salad creamy and delicious without the nuts. Store your Thai peanut quinoa salad in an airtight container. This keeps it fresh longer. Use glass or plastic containers with tight lids. If you have multiple servings, divide them into smaller containers. This way, you can grab a portion easily. The salad stays fresh for about 3 to 5 days in the fridge. After that, the veggies may wilt and lose taste. Look for signs of spoilage, like a sour smell or slimy texture. If the salad smells off or looks bad, toss it out. You usually serve this salad cold. If you prefer warm quinoa, heat it gently in the microwave. Add a splash of water to keep it moist. Heat in short bursts to avoid overcooking. Remember, the salad tastes best cold, so enjoy it fresh! Quinoa is a tiny seed that cooks like a grain. It is high in protein and fiber. Quinoa also has vitamins and minerals. This makes it a healthy choice for salads. - Nutritional benefits of quinoa: - Complete protein source - Rich in fiber - Contains magnesium and iron Quinoa adds great texture to salads. It absorbs flavors well. It also makes the salad more filling. Yes, you can make this salad ahead of time. It is great for meal prep. Just follow a few best practices. - Best practices for meal prep: - Make the quinoa and dressing first. - Store dressing separate until serving. - Mix salad ingredients just before eating. You can store this salad in the fridge for up to three days. Keep it in a sealed container. Check for freshness before eating. Yes, this recipe is gluten-free. Most ingredients do not contain gluten. Always check labels to be sure. - Assessing gluten content in ingredients: - Quinoa is gluten-free. - Soy sauce can contain gluten. To keep it gluten-free, use tamari sauce instead of regular soy sauce. This way, you can enjoy all the flavors without the gluten. This blog post shared a tasty quinoa salad recipe with a creamy peanut dressing. You learned about the main ingredients, cooking steps, and tips for success. I also offered variations for different tastes and storage advice for leftovers. This salad is not only fresh and nutritious but also easy to make. I hope you try it and enjoy customizing it to fit your preferences!$