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This Crunchy Thai Peanut & Quinoa Salad is a vibrant and nourishing dish that perfectly balances texture and flavor.
Featuring protein-rich quinoa and a medley of fresh vegetables like cabbage, carrots, and snow peas, it provides a fiber-packed, plant-based meal that supports digestive health and sustained energy.
The creamy peanut sauce adds a satisfying dose of healthy fats from peanut butter and toasted sesame oil, while the fresh lime juice and ginger brighten the flavor with antioxidants and anti-inflammatory benefits.
Low in saturated fat and free from animal products, this salad is both vegan and gluten-free, making it a versatile choice for various dietary needs.
Its quick 40-minute prep and cook time, along with excellent meal-prep qualities—staying fresh refrigerated for days—make it a go-to option for busy weekdays or lunch on the go.
The crunchy peanuts garnish adds texture and a protein boost, completing a wholesome, delicious meal that’s as nutritious as it is tasty.
Must-Have Tools for Perfect Results
Fine Mesh Colander
Essential for thoroughly rinsing quinoa to remove its natural bitterness. Beyond this recipe, it’s perfect for washing grains, beans, and delicate fruits, ensuring clean, fluffy results every time.
Medium Saucepan with Lid
Used to cook quinoa evenly and retain moisture by covering it during resting.
A versatile kitchen staple, it’s ideal for boiling, simmering, and reheating a variety of dishes.
Mandoline Slicer
Ideal for shredding cabbage into uniform thin slices quickly and safely, saving prep time and ensuring consistent texture. This tool also excels at slicing vegetables and fruits evenly for salads, stir-fries, or garnishes.
Julienne Peeler
Perfect for turning carrots into fine, elegant strips that blend beautifully into salads. Its broader utility includes creating vegetable ribbons for decorative plating or light stir-fry textures.
Whisk
Crucial for blending the peanut sauce into a smooth, emulsified dressing. A kitchen must-have for mixing dressings, batters, and sauces with ease and precision.
Thai Peanut Quinoa Salad
Equipment
- 1 Fine Mesh Colander
- 1 Medium Saucepan with Lid
- 1 Mandoline Slicer
- 1 Julienne Peeler
- 1 Whisk
Ingredients
For the Salad:
- ¾ cup quinoa uncooked
- 1½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup fresh cilantro chopped
- ¼ cup green onions thinly sliced
- ¼ cup roasted salted peanuts chopped (for garnish)
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 3 tablespoons reduced-sodium tamari or gluten-free soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons freshly grated ginger adjust to taste
- Juice of half a lime about 1½ tablespoons
- Pinch of red pepper flakes optional, for a little heat
Instructions
- Rinse and Cook the Quinoa: Start by rinsing the quinoa under cold running water using a fine mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 1½ cups of water. Bring it to a gentle boil over medium heat.Once boiling, lower the heat to a simmer, cover with a lid, and cook until the water is fully absorbed, about 10 to 15 minutes. Remove from heat and let it rest, covered, for 5 minutes. After resting, fluff the quinoa gently with a fork and set aside to cool.
- Prepare the Peanut Dressing: While the quinoa cooks, whisk together the peanut butter and tamari in a small bowl until smooth. If needed, warm the mixture slightly in the microwave for 15-30 seconds to help it combine. Add maple syrup (or honey), rice vinegar, sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk thoroughly until the dressing is silky and well blended. If the dressing feels too thick for tossing, gradually add a teaspoon of water until you reach your preferred consistency.
- Chop and Combine Salad Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onions. Add the cooled quinoa and toss everything together until well mixed.
- Dress and Toss the Salad: Pour the peanut dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly in the flavorful dressing. Taste and adjust seasoning by adding a pinch of salt if needed.
- Serve and Garnish: Divide the salad into four bowls or containers. Sprinkle each serving with chopped roasted peanuts for a satisfying crunch. Serve immediately or refrigerate until ready to eat.
Notes
- Make It Vegan: Substitute honey with maple syrup or agave nectar to keep the dressing fully plant-based.
- Gluten-Free Tip: Always opt for certified gluten-free tamari to ensure the dish stays gluten-free.
- Storage Advice: This salad keeps well in the refrigerator for up to 4 days. Store chopped peanuts separately to maintain their crunch until serving.
- Vegetable Prep: If you don’t have a mandoline or julienne peeler, you can finely shred the cabbage and grate carrots by hand using a box grater.
- Customize Heat Level: Adjust the pinch of red pepper flakes to your desired spice level or omit it for a milder flavor.
Chef’s Insider Tips For Success
Achieving the perfect Crunchy Thai Peanut & Quinoa Salad hinges on a few key techniques that elevate both texture and flavor.
First, thoroughly rinsing quinoa before cooking is essential to remove its natural bitterness and produce a light, fluffy base.
Don’t rush the resting period after cooking — letting the quinoa steam off heat ensures it absorbs moisture evenly, preventing clumps.
When preparing the vegetables, using a mandoline or julienne peeler for shredding creates uniform, thin pieces that blend beautifully and maximize crispness.
Whisking the peanut sauce until silky smooth, and warming it slightly if needed, helps it coat the salad evenly without clumps.
For extra flavor, taste and adjust seasoning after tossing with sauce; sometimes a pinch of salt or a splash of lime juice can brighten everything perfectly.
Finally, keep the roasted peanuts separate until serving to maintain their crunch and freshness.
Serving Ideas To Impress Everyone
This vibrant salad shines as a standalone light lunch or dinner, but it’s also versatile for many occasions.
Serve it chilled for a refreshing summer meal or at room temperature to bring out the flavors.
For heartier options, pair it alongside grilled tofu, tempeh, or baked chicken for added protein.
Its bright, nutty profile complements Asian-inspired dishes like spring rolls, steamed dumplings, or coconut curry soups.
For a picnic or potluck, pack the salad and dressing separately, tossing just before eating to keep the fresh textures intact.
Garnishing with extra cilantro or a squeeze of lime adds a burst of freshness, making the salad even more inviting.
Best Practices For Storage
Proper storage helps maintain this salad’s fresh crunch and delicious flavor for days.
Store the dressed salad covered in an airtight container in the refrigerator for up to four days.
To avoid sogginess, keep the chopped peanuts and any delicate herbs separate until just before serving.
If the quinoa absorbs too much dressing over time, stir in a small splash of water or lime juice to loosen the salad and refresh its texture.
For meal prep, you can prepare the quinoa and chop vegetables in advance, then combine and dress the salad the day you plan to serve it, preserving optimal freshness.
Frequently Asked Questions Answered
1. Can I use other grains besides quinoa?
Absolutely! Millet, bulgur, or even couscous work well as substitutes, each bringing a slightly different texture but similar nutritional benefits.
2. How do I make the peanut sauce less thick?
Simply whisk in a tablespoon or two of warm water gradually until the sauce reaches a pourable consistency perfect for tossing.
3. Is this salad suitable for meal prepping?
Yes, it holds up well refrigerated for several days. Keep nuts separate and add them fresh for the best crunch.
4. Can I substitute peanut butter with another nut butter?
Yes, almond or cashew butter can be used, but the flavor will be milder and less traditionally Thai. Adjust seasoning accordingly.
5. How can I make this salad spicier?
Add more red pepper flakes or a splash of sriracha to the dressing for a spicy kick that complements the peanut flavor nicely.
This recipe is inspired by cookieandkate and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.