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- 1 cup quinoa - 1/2 cup shredded carrots - 1/2 cup diced red bell pepper - 1/2 cup diced cucumber - 1/4 cup sliced green onions - 1/4 cup chopped fresh cilantro - 1/2 cup shelled edamame - 1/4 cup chopped roasted peanuts The main ingredients create a tasty and colorful salad. Quinoa is the star, offering protein and fiber. Fresh vegetables add crunch and nutrients. Carrots bring sweetness, while red bell pepper adds a pop of color. Cucumber keeps it refreshing, and green onions provide a mild bite. Cilantro brings a fresh herbal note, and edamame gives a protein boost. Roasted peanuts add a delightful crunch and a nutty flavor. - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce or tamari - 1 tablespoon sesame oil - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon grated ginger - 1 garlic clove, minced - Water, as needed for thinning The peanut dressing ties it all together. Start with creamy peanut butter for richness. Soy sauce or tamari adds umami, while sesame oil gives a nutty essence. Lime juice brightens up the flavors. Honey or maple syrup adds a touch of sweetness. Grated ginger gives warmth, and garlic adds depth. Adjust the thickness with water to your liking. This dressing makes the salad exciting and full of flavor. {{ingredient_image_1}} First, rinse 1 cup of quinoa under cold water. This helps remove any bitterness. Next, combine the rinsed quinoa with 2 cups of water in a medium saucepan. Bring it to a boil over high heat. Once it boils, lower the heat to low, cover, and let it simmer for about 15 minutes. The water should be absorbed when done. Remove the pan from heat and let it sit covered for 5 minutes. Fluff the quinoa gently with a fork and let it cool. While the quinoa cools, grab your fresh veggies. Shred 1/2 cup of carrots. Dice 1/2 cup of red bell pepper and 1/2 cup of cucumber. Slice 1/4 cup of green onions and chop 1/4 cup of fresh cilantro. Add 1/2 cup of shelled edamame for extra protein. These colorful veggies will make your salad bright and tasty. In a bowl, whisk together the dressing ingredients. Use 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce (or tamari for a gluten-free option), and 1 tablespoon of sesame oil. Add 1 tablespoon of lime juice and 1 tablespoon of honey or maple syrup. Also, mix in 1 teaspoon of grated ginger and 1 minced garlic clove. If your dressing is too thick, add water a tablespoon at a time until it reaches your desired thickness. In a large mixing bowl, combine the cooled quinoa with the prepared vegetables. Add in 1/4 cup of chopped roasted peanuts for a crunchy finish. Pour your peanut dressing over the salad. Toss everything gently until well mixed. This is where the magic happens, and all the flavors come together! You can serve this salad chilled or at room temperature. Both options taste great! For a lovely presentation, serve it in a big bowl and add more peanuts and cilantro on top. If you want individual servings, clear glass bowls work well to show off the colorful ingredients. Enjoy your Thai Peanut Quinoa Salad! To get fluffy quinoa, avoid overcooking it. Cook it for about 15 minutes. Make sure all the water is gone. Once done, let it sit for 5 minutes. This helps with the texture. When ready, fluff the quinoa gently with a fork. This step keeps it light and airy. If your dressing is too thick, you can thin it easily. Add water one tablespoon at a time. Mix well and check the thickness. You want it pourable but not too runny. For flavor tweaks, taste the dressing. If you want it sweeter, add more honey or maple syrup. You can also add extra lime juice for tanginess. When serving, think about how to make it pop. Use a large bowl for a big meal. For individual servings, clear glass bowls work great. They show off the vibrant colors. Garnish with extra peanuts and cilantro on top. This adds a nice touch and looks appealing. Pro Tips Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter. Customize the Veggies: Feel free to add or substitute other vegetables like cherry tomatoes, corn, or avocado for added flavor and nutrition. Make Ahead: This salad can be made a day in advance. Just store it in the refrigerator, and it will taste even better as the flavors meld. Adjust the Dressing: If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the peanut dressing. {{image_2}} You can easily make this salad gluten-free. Use tamari instead of soy sauce for the dressing. It tastes great and keeps the flavor you love. For the veggies, feel free to mix it up. Try adding spinach, baby kale, or cherry tomatoes. These swaps give the salad a new twist and keep it fresh. Want to boost the protein? You can add grilled chicken, shrimp, or tofu. Each option brings a different flavor. Chicken adds heartiness, shrimp makes it light, and tofu keeps it plant-based. Cook the protein separately and slice it up. Then, mix it into the salad for a filling meal. To make this salad even better, consider adding spices or herbs. A pinch of cayenne pepper gives it a kick. Fresh mint or basil adds a nice touch, too. You can also experiment with lime zest for a bright, fresh flavor. These small changes can transform your salad into a unique dish every time. To store your Thai Peanut Quinoa Salad, use an airtight container. This keeps it fresh and tasty. You can enjoy the salad for up to 3 days in the fridge. Just remember to seal it tightly to avoid any extra moisture. Can this salad be frozen? Yes, but keep in mind some ingredients may change texture. To freeze, place the salad in a freezer-safe container. It’s best to leave out the dressing before freezing. When ready to eat, thaw it in the fridge overnight. Then, mix in fresh dressing for the best taste. You can serve this salad chilled or at room temperature. Chilling enhances the flavors and makes it refreshing on hot days. If you prefer it warm, let it sit for a while after mixing. Both options taste great! Yes, you can prepare this salad ahead of time. Store it in an airtight container in the fridge. It stays fresh for about three days. Just keep the dressing separate until you are ready to serve. This keeps the salad crisp. This salad is packed with health benefits. Quinoa is high in protein and fiber. Edamame adds more protein and is rich in vitamins. Fresh veggies like carrots and bell peppers give you vitamins A and C. Peanuts offer healthy fats. Overall, this salad is a great choice for a healthy meal. Yes! This salad is perfect for meal prep. You can portion it into containers for easy lunches. Each portion stays fresh if stored well. Just add the dressing right before eating to keep everything crunchy. This blog post covered how to make a tasty Thai Peanut Quinoa Salad. We talked about the key ingredients, including quinoa, fresh veggies, and a creamy peanut dressing. I provided step-by-step instructions for cooking, prepping, and assembling your salad. You learned tips for perfecting texture and presentation, plus variations to make it your own. In the end, this salad is not just healthy; it's also fun to create. Enjoy experimenting and making it yours!

Thai Peanut Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup shredded carrots
  • 1/2 cup red bell pepper, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shelled edamame
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • as needed water for thinning

Instructions
 

  • Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool.
  • Prepare the Vegetables: While the quinoa cools, prepare the vegetables. Shred the carrots, dice the red bell pepper and cucumber, and slice the green onions and cilantro.
  • Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey/maple syrup, grated ginger, and minced garlic. If the dressing is too thick, add water a tablespoon at a time until you reach the desired consistency.
  • Combine All Ingredients: In a large mixing bowl, combine the cooled quinoa, shredded carrots, diced bell pepper, cucumber, green onions, cilantro, edamame, and chopped peanuts. Pour the peanut dressing over the salad and toss gently to combine.
  • Serve: Taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.

Notes

Serve the salad in a large bowl and garnish with additional peanuts and cilantro on top. For individual servings, consider using clear glass bowls to showcase the colorful ingredients.
Keyword healthy, peanut dressing, quinoa, salad