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
Scale
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.
