This Thai Peanut Quinoa Salad stands out as a vibrant, nutritious meal that perfectly balances flavor, texture, and health benefits.
The use of quinoa, a complete plant-based protein, makes it an excellent choice for vegetarians and anyone seeking a protein-rich dish.
Flavorful Thai Peanut Quinoa Salad
Equipment
- 1 Fine Mesh Strainer
- 1 Medium saucepan with lid
- 1 Large Mixing Bowl
- 1 Whisk
- Measuring cups and spoons set
Ingredients
For the Salad:
- ½ cup dry quinoa
- 1 cup water
- 4 to 5 cups shredded cabbage blend any variety, carrots, and broccoli slaw mix
- 1 cup snap peas thinly sliced
- 1 red bell pepper cut into thin strips
- 6 green onions finely sliced
- ½ cup fresh cilantro roughly chopped
- ½ cup dry roasted peanuts coarsely chopped, plus extra for garnish
- 2 teaspoons sesame seeds
- Lime wedges for serving
For the Dressing:
- ⅓ cup natural peanut butter
- ¼ cup coconut aminos or substitute tamari soy sauce
- 3 tablespoons fresh lime juice
- 2 teaspoons rice vinegar
- 1½ teaspoons toasted sesame oil
- 1 teaspoon freshly minced ginger or ¼ teaspoon ground ginger
- 1 garlic clove finely minced (or ½ teaspoon garlic powder)
- ½ teaspoon red chili flakes
- ½ teaspoon sea salt
- Warm water as needed for consistency
Instructions
- Prepare the Quinoa: Start by thoroughly rinsing the quinoa under cold running water using a fine-mesh strainer. This removes the natural bitterness. In a medium saucepan, combine the rinsed quinoa with one cup of water. Bring to a boil over medium heat, then reduce to a gentle simmer and cover. Cook until the water is fully absorbed and quinoa is tender, about 15 minutes. Remove from heat and let it sit covered for 5-10 minutes to steam. Fluff the quinoa lightly with a fork and set aside to cool.
- Combine the Salad Vegetables: In a large mixing bowl, add the shredded cabbage blend, snap peas, sliced red bell pepper, green onions, chopped cilantro, and roasted peanuts. Sprinkle in the sesame seeds, then gently fold in the cooled quinoa, ensuring everything is evenly mixed.
- Whisk the Dressing: In a small bowl, whisk together the peanut butter, coconut aminos, lime juice, rice vinegar, toasted sesame oil, minced ginger, garlic, red pepper flakes, and sea salt until smooth. If the dressing feels too thick, add warm water one teaspoon at a time until it reaches a pourable, creamy consistency.
- Toss and Serve: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Serve immediately, garnished with extra chopped peanuts, fresh cilantro, and lime wedges for squeezing.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to four days. The salad is best enjoyed fresh but holds well for quick lunches or meal prep.
- Nut-Free Option: Substitute peanut butter with sunflower seed butter and use sunflower seeds instead of peanuts for a nut-free version.
- Quinoa Tip: Rinsing quinoa thoroughly helps eliminate bitterness and improves flavor.
- Adjust Spice: Feel free to adjust the red pepper flakes to your preferred spice level.
- Make Ahead: You can prepare the dressing and quinoa in advance to save time on busy days.
Packed with fiber from the shredded cabbage mix, snap peas, and bell peppers, this salad supports digestion and helps keep you full longer.
The creamy peanut dressing adds good fats, primarily healthy unsaturated fats, while keeping saturated fat low, making it heart-friendly.
Quick to prepare and naturally gluten-free, it fits effortlessly into busy lifestyles and is ideal for meal prep or a refreshing weekday lunch.
The fresh herbs and crunchy peanuts add bursts of flavor and texture that make every bite satisfying, encouraging even picky eaters to enjoy their greens.
This salad is a wholesome, colorful way to nourish your body while enjoying bold Thai-inspired flavors.
Must-Have Tools for Perfect Results
Fine-Mesh Strainer
Essential for rinsing quinoa thoroughly to remove its natural bitterness, ensuring a clean, delicate flavor. This versatile tool is perfect for washing grains, draining pasta, and even rinsing fruits and vegetables, making it a kitchen staple.
Medium Saucepan
Used to cook quinoa evenly by simmering it in water. A medium saucepan with a tight-fitting lid helps lock in moisture and heat, crucial for perfectly fluffy quinoa every time. Beyond this recipe, it’s ideal for soups, sauces, and grains.
Mixing Bowl
A large, sturdy mixing bowl is needed to combine the fresh vegetables, quinoa, and dressing gently. Its spacious design prevents spills and makes tossing ingredients easy, ideal for salads, marinating, or baking preparations.
Whisk
Perfect for blending the peanut dressing ingredients into a smooth, creamy consistency. A good whisk is indispensable for emulsifying dressings, beating eggs, and mixing batters, boosting efficiency in everyday cooking.
Measuring Cups and Spoons
Accurate measurement ensures the balance of flavors, particularly for the dressing. Reliable measuring tools improve recipe consistency and are invaluable for both cooking and baking precision.
Chef’s Secrets for Flavorful Success
Creating a perfectly balanced Thai Peanut Quinoa Salad is all about layering flavors and textures.
Start by thoroughly rinsing the quinoa to remove its natural bitterness, which enhances its delicate nutty flavor.
Toasting the sesame seeds lightly before adding them to the salad can bring out their aroma and add a subtle crunch.
When making the dressing, whisk the peanut butter and liquids well, adding warm water gradually to achieve a creamy yet pourable consistency—this ensures the dressing coats every bite without overwhelming the salad.
Fresh ingredients like cilantro and lime juice elevate the dish with brightness and freshness, so always use the freshest herbs you can find.
For an added depth, feel free to incorporate a splash of fish sauce if you want a more authentic Thai flavor, but it’s optional and the salad shines just as well without it.
Serving Suggestions for Maximum Enjoyment
This salad shines as a vibrant main course for a light lunch or dinner but also pairs wonderfully with grilled chicken, shrimp, or tofu for extra protein.
Serve it chilled or at room temperature to let the flavors meld beautifully. Add a side of warm jasmine rice or a simple miso soup for a complete Thai-inspired meal.
For gatherings, present the salad in a large bowl with extra lime wedges and chopped peanuts on the side, allowing guests to customize their servings.
A sprinkle of fresh chili or a drizzle of chili oil can also spice things up for those who enjoy a kick.
This salad is versatile enough to be a refreshing picnic option or a meal-prep-friendly dish that tastes just as good the next day.
Storage Tips to Keep Salad Fresh
To maintain the salad’s crisp texture and fresh flavors, store it in an airtight container in the refrigerator for up to four days.
Keep the dressing separate if you plan to store it longer or pack for lunches, then toss the salad just before serving to avoid sogginess.
If you notice the salad drying out, a quick squeeze of fresh lime juice or a splash of water can help revive it.
Avoid freezing this salad, as the fresh vegetables and dressing will lose their texture and flavor.
For prepping ahead, cook and cool the quinoa in advance and keep the veggies chopped separately.
This makes assembly quick and easy on busy days while preserving the vibrant colors and crunch.
Frequently Asked Questions Answered Clearly
1. Can I substitute quinoa with other grains?
Yes! While quinoa provides a complete protein and nutty flavor, you can use brown rice, bulgur, or couscous as alternatives. Adjust cooking times accordingly.
2. Is this recipe suitable for a peanut allergy?
Absolutely! Swap peanut butter for sunflower seed butter and replace peanuts with sunflower seeds for a delicious, nut-free version.
3. How spicy is this salad?
The recipe includes red pepper flakes for a mild kick, but you can adjust the amount or omit it to suit your spice preference.
4. Can I make this salad vegan?
Yes, this recipe is naturally vegan as long as you use coconut aminos or tamari instead of fish sauce.
5. What’s the best way to store leftovers?
Keep leftovers refrigerated in a sealed container for up to four days. Store dressing separately if possible to maintain freshness and crunch.
