If you’re looking for a vibrant, nutritious, and flavor-packed dish that feels like a hug in a bowl, this Thai Peanut Quinoa Salad Recipe is going to become your new favorite. Imagine fluffy quinoa mingling with crisp colorful veggies, fresh herbs, and a rich, creamy peanut dressing that balances tangy, sweet, and a touch of heat. It’s incredible how such simple ingredients can come together to create a salad that’s as satisfying as it is wholesome. Whether you want a quick lunch or a crowd-pleasing side, this salad has you covered with its perfect blend of textures and flavors.
Ingredients You’ll Need
Preparing this Thai Peanut Quinoa Salad Recipe is a breeze thanks to straightforward, fresh ingredients that each play a vital role in building its irresistible taste and texture. Every component adds a unique touch, from the nutty quinoa base to the sweet crunch of carrots and the zingy freshness of herbs.
- Quinoa (1 ¼ cups, rinsed and drained): The protein-packed grain that’s the perfect fluffy foundation of this salad.
- Water or vegetable broth (2 ¼ cups): To cook your quinoa, broth adds extra depth for a richer flavor.
- Salt (1 tsp or to taste): Essential for seasoning the quinoa during cooking.
- Matchstick carrots (1 cup): Adds a sweet crunch and vibrant orange color.
- Red bell pepper (1, finely diced): Provides crunchiness and a subtle sweetness.
- Red cabbage (¼ head, thinly sliced): Delivers beautiful purple color and a satisfying crisp bite.
- Basil (¼ cup, finely chopped): Fresh herbaceous notes that give the salad its Thai character.
- Cilantro (¼ cup, finely chopped): Brightens every mouthful with its citrusy, fresh aroma.
- Peanuts or cashews (½ cup, salted and coarsely chopped): Adds a salty crunch and nuttiness that’s signature to the dish.
- Peanut butter (â…“ cup, creamy): The star of the dressing, giving it that silky richness.
- Soy sauce or Tamari (2 Tbsp): Boosts umami flavor with a savory depth.
- Rice vinegar (2 Tbsp): Adds a tangy brightness to balance the creaminess.
- Lime juice (2 Tbsp, freshly squeezed): Infuses a lively citrus zing that awakens the senses.
- Honey or pure maple syrup (1-2 Tbsp, to taste): Brings a gentle sweetness to harmonize the flavors.
- Ginger paste (½ tsp) or finely minced fresh garlic: Adds a subtle warmth and complexity.
- Garlic (1 tsp, finely minced): Enhances the savory notes throughout.
- Sesame oil (1 tsp): Contributes a fragrant, nutty aroma to the dressing.
- Sriracha sauce (½-1 tsp, optional): For those who like a gentle kick of heat.
- Water (¼ cup): Used to thin the dressing to the perfect consistency.
How to Make Thai Peanut Quinoa Salad Recipe
Step 1: Cook the Quinoa
Start by combining rinsed quinoa, water, and salt in a medium pot over high heat. Once it reaches a boil, reduce the heat to low and cover with a lid. Let it cook gently for 15 minutes. After turning off the heat, keep the pot covered for another 10 to 15 minutes to allow the quinoa to fully absorb moisture and become delightfully fluffy. This step is crucial because perfectly cooked quinoa creates the ideal base texture for the salad.
Step 2: Make the Peanut Sauce
While the quinoa is cooking, whip up the star dressing. In a bowl, combine creamy peanut butter, soy sauce or tamari, rice vinegar, fresh lime juice, honey or maple syrup, ginger paste, minced garlic, sesame oil, and optional Sriracha sauce. Whisk everything together until smooth and creamy. Slowly add water, one tablespoon at a time, to achieve the perfect pourable consistency that will coat every ingredient without being too heavy.
Step 3: Stir Everything Together
Once the quinoa is ready and slightly cooled, toss it in a large mixing bowl with the matchstick carrots, finely diced red bell pepper, thinly sliced red cabbage, chopped basil, cilantro, and chopped peanuts. Pour the luscious peanut dressing over the mix and stir thoroughly so every bite bursts with flavor. The vibrant colors coupled with the creamy, crunchy dressing make this salad downright irresistible.
Step 4: Garnish and Serve
To finish, sprinkle extra basil, cilantro, and a handful of coarsely chopped peanuts on top for an added pop of freshness and texture. And just like that, your Thai Peanut Quinoa Salad Recipe is ready to enjoy—a balanced, wholesome dish that looks as inviting as it tastes.
How to Serve Thai Peanut Quinoa Salad Recipe
Garnishes
Fresh herbs like basil and cilantro are your friends here—they elevate the salad with their bright, aromatic lift. Extra chopped peanuts add a delightful crunch that contrasts beautifully with the creamy dressing. A slice of lime on the side also brightens each serving with an extra citrus burst.
Side Dishes
This salad shines as a main dish or a side. Pair it with grilled chicken or tofu for a well-rounded meal, or alongside simple steamed veggies or spring rolls for a light, fresh spread. Its bold flavors make it perfect to accompany dishes that have more subtle seasoning, balancing the entire meal.
Creative Ways to Present
Serve the salad in a hollowed-out bell pepper or avocado halves for an eye-catching presentation at your next gathering. You can also layer it in mason jars for portable lunches or turn it into lettuce wraps to add an interactive, hands-on dining experience. Whatever you choose, this Thai Peanut Quinoa Salad Recipe adapts beautifully to fun serving ideas.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to keep the dressing mixed in so the quinoa absorbs those delicious flavors overnight—it’s actually even better the next day!
Freezing
Since fresh herbs and crunchy veggies can lose their texture, freezing this salad is not recommended. It’s best enjoyed fresh to maintain its bright flavors and crispness.
Reheating
Reheat only if you prefer a warm version by gently warming in the microwave or a skillet. Otherwise, enjoy it cold or at room temperature—the dressing and fresh herbs taste amazing without any heat.
FAQs
Can I use other nuts besides peanuts or cashews?
Absolutely! Almonds or walnuts can be great substitutes, but keep in mind the flavor will slightly change. Peanuts have that iconic taste for a reason, but feel free to experiment.
Is this salad suitable for a vegan diet?
Yes, it is naturally vegan as long as you use maple syrup instead of honey and choose tamari or a soy sauce without animal products.
Can I prepare the dressing in advance?
Definitely! The peanut dressing can be made up to 3 days ahead and stored in the fridge. Just give it a quick stir before tossing it with your salad ingredients for best texture.
How spicy is this salad?
The level of heat depends on how much Sriracha you add—start with a small amount if you’re sensitive to spice, or leave it out entirely if you prefer it mild.
Can quinoa be replaced with another grain?
You can swap quinoa for couscous, bulgur, or even rice, but the nutty flavor and protein content will differ. Quinoa uniquely complements the peanut sauce, making this particular salad stand out.
Final Thoughts
This Thai Peanut Quinoa Salad Recipe has quickly become one of my top picks for a wholesome, satisfying meal that’s bursting with flavor and crunch. It’s simple enough to whip up any day of the week, yet special enough to impress guests at your next dinner. Give it a go—you might just find yourself making it again and again!
Print
Thai Peanut Quinoa Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A vibrant and nutritious Thai Peanut Quinoa Salad packed with fresh vegetables, aromatic herbs, and a creamy, tangy peanut dressing. This wholesome salad is perfect as a light lunch or a healthy dinner option, combining the nutty flavor of quinoa with crunchy veggies and a flavorful Thai-inspired peanut sauce.
Ingredients
Main Ingredients
- 1 ¼ cups quinoa (rinsed and drained)
- 2 ¼ cups water (or vegetable broth)
- 1 tsp. salt (to taste)
- 1 cup matchstick carrots
- 1 red bell pepper (finely diced)
- ¼ head red cabbage (thinly sliced)
- ¼ cup basil (finely chopped)
- ¼ cup cilantro (finely chopped)
- ½ cup peanuts or cashews (salted, coarsely chopped)
Peanut Dressing Ingredients
- â…“ cup peanut butter (creamy)
- 2 Tbsp. soy sauce or Tamari
- 2 Tbsp. rice vinegar
- 2 Tbsp. lime juice (freshly squeezed)
- 1–2 Tbsp. honey (or pure maple syrup, to taste)
- ½ tsp. ginger paste (or finely minced fresh garlic)
- 1 tsp. garlic (finely minced)
- 1 tsp. sesame oil
- ½–1 tsp. Sriracha sauce (optional)
- ¼ cup water
Instructions
- Cook the Quinoa: Add the rinsed quinoa, water (or vegetable broth), and salt to a medium-sized pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 minutes. Afterward, turn off the heat, keep the pot covered, and let the quinoa steam for an additional 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy.
- Make the Peanut Sauce: In a bowl, combine the peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey (or maple syrup), ginger paste, minced garlic, sesame oil, and Sriracha (if using). Whisk until the mixture is smooth and creamy. Gradually add water, one tablespoon at a time, whisking continuously until you achieve the desired dressing consistency.
- Stir Everything Together: In a large mixing bowl, combine the cooked quinoa, matchstick carrots, finely diced red bell pepper, thinly sliced red cabbage, chopped basil, chopped cilantro, and chopped peanuts or cashews. Pour the peanut dressing over the salad and toss thoroughly until all ingredients are evenly coated.
- Serve: Transfer the Thai Peanut Quinoa Salad to serving bowls or plates. Garnish with additional basil, cilantro, and coarsely chopped peanuts for extra flavor and crunch. Enjoy this refreshing and wholesome salad immediately or chilled.
Notes
- For added protein, consider topping the salad with grilled chicken or tofu.
- Use vegetable broth instead of water for cooking quinoa to enhance flavor.
- Adjust the amount of Sriracha to control the heat level.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
- For a gluten-free version, make sure to use tamari or gluten-free soy sauce.
