Thai Peanut Quinoa Salad
A fresh and flavorful vegan Thai-inspired quinoa salad tossed with crunchy veggies and a creamy peanut dressing, perfect for a nutritious lunch or light dinner.
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.
