Flavorful Thai Peanut Quinoa Salad
A vibrant, protein-packed Thai-inspired salad with quinoa and fresh veggies tossed in a creamy peanut dressing. It’s quick to prepare, fiber-rich, and perfect for healthy meals or meal prep.
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.