I’m absolutely obsessed with this Thai Quinoa Salad recipe! It’s become my go-to meal prep lunch. This vibrant bowl combines fluffy quinoa with crisp vegetables and a creamy peanut dressing. Every bite delivers incredible texture and flavor.
This salad changed how I approach healthy eating. I discovered it during a particularly busy week when I needed something nutritious and satisfying. The combination of protein-packed quinoa and fresh vegetables keeps me full for hours. Plus, that peanut dressing is seriously addictive!
Why I Love This Thai Quinoa Salad
It’s incredibly nutritious. This salad packs a powerful nutritional punch. Quinoa provides complete protein with all nine essential amino acids. The edamame adds even more protein and fiber. Meanwhile, the rainbow of vegetables delivers vitamins, minerals, and antioxidants.
The textures are perfectly balanced. I love how this salad offers something different in every bite. Crunchy cashews contrast beautifully with tender quinoa. Crisp red cabbage and bell peppers add satisfying crunch. The creamy peanut dressing ties everything together.
It’s fantastic for meal prep. I make a big batch every Sunday. This salad stays fresh in the fridge for up to four days. The vegetables maintain their crunch beautifully. Just keep the cashews and dressing separate until serving time.
The flavors are restaurant-quality. The homemade peanut sauce elevates this from simple salad to something special. Fresh ginger adds warmth and spice. Soy sauce brings umami depth. A touch of sriracha provides just the right amount of heat.
It’s customizable to your taste. I’ve made this salad countless times with different variations. Sometimes I add grilled chicken for extra protein. Other times I swap cashews for peanuts. You can adjust the spice level easily too.
What Makes This Recipe Special
The secret lies in the dressing. I heat the peanut butter slightly to make mixing easier. This creates a silky smooth sauce that coats every ingredient. The balance of sweet honey, tangy vinegar, and spicy sriracha is absolutely perfect.
I also love the color palette of this salad. Purple cabbage, orange carrots, red bell pepper, and green edamame create a stunning presentation. It’s the kind of dish that looks impressive but requires minimal effort.
The quinoa base makes this more substantial than typical salads. It’s hearty enough to serve as a complete meal. Yet it feels light and refreshing, not heavy or overly filling.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Ingredients & Step-by-Step Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Quinoa (uncooked) | ¾ cup | Rinse before cooking |
| Red cabbage | 1 heaping cup | Shredded finely |
| Red bell pepper | 1 pepper | Diced small |
| Red onion | ¼ cup | Chopped |
| Carrots | 1 cup | Shredded or julienned |
| Edamame | 1 cup | Shelled, frozen or fresh |
| Fresh cilantro | ½ cup | Chopped, plus extra for garnish |
| Green onions | 2 stalks | Chopped |
| Cashews | ½ cup | Halves, raw or roasted |
| Creamy peanut butter | ¼ cup | Natural or regular |
| Fresh ginger | 2 teaspoons | Grated finely |
| Low-sodium soy sauce | 3 tablespoons | Or tamari for gluten-free |
| Honey | 1 tablespoon | Or maple syrup |
| Red wine vinegar | 1 tablespoon | Apple cider vinegar works too |
| Sesame oil | 1 teaspoon | Toasted preferred |
| Olive oil | 1 teaspoon | Extra virgin |
| Sriracha hot sauce | 1 teaspoon | Adjust to taste |
| Water | As needed | To thin dressing |
How to Make Thai Quinoa Salad: Step-by-Step
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water. This removes the natural coating that can taste bitter. Add quinoa to a medium saucepan with 1½ cups water. Bring to a boil over high heat.
Once boiling, reduce heat to low and cover. Simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool completely. You should have about 2 cups cooked quinoa.
Pro tip: I often cook quinoa the night before. This gives it plenty of time to cool. Cold quinoa absorbs the dressing better than warm quinoa.
Step 2: Prepare the Peanut Dressing
Add peanut butter and honey to a microwave-safe bowl. Heat for 10 to 20 seconds until slightly softened. This makes stirring much easier. Whisk until completely smooth and combined.
Add grated ginger, soy sauce, red wine vinegar, sesame oil, olive oil, and sriracha. Whisk vigorously until the dressing is smooth and creamy. If it’s too thick, add water one teaspoon at a time. The dressing should be pourable but not watery.
Taste and adjust seasonings. Want more heat? Add extra sriracha. Prefer it sweeter? Drizzle in more honey. The dressing should balance sweet, salty, tangy, and spicy.
Step 3: Dress the Quinoa
Pour half of the peanut dressing over the cooled quinoa. Toss gently but thoroughly to coat every grain. This step is crucial for maximum flavor. The quinoa absorbs the dressing beautifully.
Step 4: Prepare Your Vegetables
Chop all vegetables into similar-sized pieces for consistent texture. Shred the red cabbage into thin strips. Dice the red bell pepper into small cubes. Finely chop the red onion.
Shred the carrots using a box grater or julienne peeler. If using frozen edamame, thaw them first. Chop the cilantro roughly, including tender stems. Slice the green onions thinly.
Time-saving tip: I prep all vegetables the day before. Store them in separate airtight containers. This makes assembly incredibly quick when you’re ready to eat.
Step 5: Combine Everything
Add all chopped vegetables to a large mixing bowl. Include red bell pepper, red onion, cabbage, carrots, edamame, and cilantro. Toss everything together gently.
Add the dressed quinoa to the vegetables. Fold everything together carefully using a large spoon. You want to combine without mashing the vegetables. Add more dressing gradually, to taste. You might not need all of it.
Step 6: Add Final Touches
Right before serving, sprinkle cashews over the top. Add the reserved chopped green onions as garnish. The cashews should be added last to maintain their crunch.
Tips for Perfect Thai Quinoa Salad
Let quinoa cool completely. Warm quinoa will make vegetables wilt. It also prevents proper dressing absorption. I spread cooked quinoa on a baking sheet to cool faster.
Don’t overdress initially. Start with half the dressing and add more as needed. You can always add more but can’t take it away. Some people prefer less dressing than others.
Keep components separate for meal prep. Store dressed quinoa, vegetables, cashews, and extra dressing in separate containers. Combine just before eating for maximum freshness.
Customize the vegetables. Don’t have red cabbage? Use green instead. No edamame? Try chickpeas or crispy tofu. This recipe is very forgiving.
Storage, Variations & FAQs
Make-Ahead Instructions
This Thai Quinoa Salad is perfect for meal prep. I make it every Sunday for weekday lunches. Here’s how to keep everything fresh.
Quinoa: Cook up to 3 days ahead. Store in an airtight container in the refrigerator. Let it cool completely before refrigerating.
Vegetables: Chop vegetables 1 to 2 days in advance. Keep each type separate in containers. This prevents moisture transfer and maintains crunch.
Peanut Dressing: Make the sauce up to 5 days ahead. Store in a jar or container with a tight lid. Shake well before using as it may separate.
Assembly: Combine quinoa with half the dressing the night before. Add vegetables just before eating. Top with cashews and remaining dressing right before serving.
Storage Guidelines
Refrigerator: This salad keeps well for up to 4 days in the fridge. Store in an airtight container. If possible, keep dressing and cashews separate.
Freezer: I don’t recommend freezing this salad. The vegetables lose their crisp texture when thawed. The dressing can also separate.
Serving temperature: This salad is delicious cold or at room temperature. I prefer it slightly chilled but not ice cold.
Delicious Variations to Try
Add protein: Grilled chicken, shrimp, or baked tofu make this even more filling. I sometimes add leftover rotisserie chicken.
Switch up the nuts: Try peanuts, almonds, or sunflower seeds instead of cashews. Each adds a different flavor profile.
Make it spicier: Double the sriracha in the dressing. Add sliced jalapeños to the vegetable mix. Sprinkle with red pepper flakes.
Use different vegetables: Snow peas, cucumber, or bean sprouts work wonderfully. Shredded Brussels sprouts add nice texture too.
Change the grain: Swap quinoa for brown rice, farro, or couscous. Each grain brings unique texture and flavor.
Make it Thai-inspired fusion: Add chopped mango or pineapple for sweetness. Include mint along with the cilantro.
Serving Suggestions
This salad works as a main dish or side. I serve it alongside grilled salmon for dinner. It’s also fantastic at potlucks and picnics.
For a complete meal, pair it with spring rolls. Add some wonton crisps for extra crunch. A cup of miso soup makes a lovely accompaniment.
This salad travels well to work or school. Pack it in a mason jar with dressing on the bottom. Add quinoa, then vegetables, then cashews on top.
Frequently Asked Questions
Can I make this salad gluten-free?
Absolutely! Use tamari instead of regular soy sauce. Tamari is naturally gluten-free but tastes nearly identical. Check that all other ingredients are certified gluten-free if needed.
How do I keep the vegetables crunchy?
The key is keeping wet and dry ingredients separate. Don’t add dressing to vegetables until serving. Store cashews separately too. Pat edamame dry before adding to the salad.
Can I substitute almond butter for peanut butter?
Yes, almond butter works perfectly in this recipe. Cashew butter is another excellent option. Sunflower seed butter works well for nut-free versions. The flavor will be slightly different but still delicious.
Is this salad good for weight loss?
This salad is nutrient-dense and satisfying. It provides protein, fiber, and healthy fats. These keep you full longer. Watch portion sizes with the dressing and nuts. Both are calorie-dense but nutritious.
How can I make this recipe vegan?
This recipe is easily vegan. Simply replace honey with maple syrup or agave nectar. Everything else is already plant-based. The result tastes just as amazing.
What can I use instead of sriracha?
Any hot sauce works in this recipe. Try sambal oelek for more garlic flavor. Red pepper flakes add heat without changing consistency. Start with less and adjust to taste.
Can kids eat this spicy salad?
I make a mild version for my kids. I reduce sriracha to just a few drops. Sometimes I divide the dressing and make one batch spicy, one mild. Kids usually love the peanut sauce flavor.
Final Thoughts
This Thai Quinoa Salad has become a staple in my weekly meal rotation. It’s fresh, flavorful, and incredibly satisfying. The combination of textures keeps every bite interesting.
I love that this recipe is so flexible. You can adjust vegetables based on what’s available. The dressing works beautifully on other salads too. I’ve even used it as a dipping sauce for spring rolls.
The nutritional benefits make me feel good about eating this regularly. It’s packed with protein, fiber, and vitamins. Yet it tastes indulgent thanks to that creamy peanut dressing.
Whether you’re meal prepping for the week or need a quick dinner, this salad delivers. It comes together in just 25 minutes. Most of that time is hands-off while the quinoa cooks.
I encourage you to make this recipe your own. Adjust spice levels to your preference. Swap in your favorite vegetables. Add extra protein if desired. This recipe is forgiving and adaptable.
Try this Thai Quinoa Salad this week. I think you’ll love it as much as I do. It might just become your new favorite healthy meal!
Thai Quinoa Salad with Peanut Dressing
Ingredients
- For the Salad:
- ¾ cup quinoa uncooked
- 1 heaping cup red cabbage shredded
- 1 red bell pepper diced
- ¼ cup red onion chopped
- 1 cup carrots shredded
- 1 cup edamame shelled
- ½ cup fresh cilantro chopped
- 2 green onions chopped
- ½ cup cashews halves
- For the Peanut Dressing:
- ¼ cup creamy peanut butter crunchy or smooth
- 2 teaspoons fresh ginger grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup for vegan
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 teaspoon Sriracha hot sauce
- Water as needed to thin dressing
Instructions
- Cook the Quinoa:
- Rinse quinoa under cold water to remove bitter coating.
- Add quinoa and 1½ cups water to a medium saucepan. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool completely. You should have about 2 cups cooked quinoa.
- Make the Peanut Dressing:
- Add peanut butter and honey to a microwave-safe bowl. Microwave for 10-20 seconds until slightly softened.
- Whisk until smooth and combined.
- Add grated ginger, soy sauce, red wine vinegar, sesame oil, olive oil, and sriracha. Whisk vigorously until smooth and creamy.
- If dressing is too thick, add water one teaspoon at a time until desired consistency is reached. Taste and adjust seasonings as needed.
- Dress the Quinoa:
- Pour half of the peanut dressing over the cooled quinoa. Toss gently but thoroughly to coat every grain.
- Prepare the Vegetables:
- Shred red cabbage into thin strips. Dice red bell pepper into small cubes. Finely chop red onion.
- Shred carrots using a box grater or julienne peeler. If using frozen edamame, thaw completely.
- Chop cilantro roughly, including tender stems. Slice green onions thinly.
- Assemble the Salad:
- In a large mixing bowl, combine red bell pepper, red onion, cabbage, carrots, edamame, and cilantro. Toss together gently.
- Add the dressed quinoa to the vegetables. Fold everything together carefully using a large spoon, being careful not to mash the vegetables.
- Add more dressing gradually to taste. You may not need all of it.
- Serve:
- Right before serving, sprinkle cashews over the top and garnish with reserved chopped green onions.
- Serve cold or at room temperature. Enjoy!
Notes
Chop vegetables 1-2 days ahead. Keep each type separate in containers.
Make peanut dressing up to 5 days ahead. Store in a jar with a tight lid. Shake well before using.
Keep cashews and extra dressing separate until ready to serve to maintain crunch. Storage: Refrigerator: Store in an airtight container for up to 4 days. Keep dressing and cashews separate if possible.
Not recommended for freezing as vegetables lose their crisp texture. Substitutions: Gluten-free: Use tamari instead of soy sauce.
Vegan: Replace honey with maple syrup or agave nectar.
Nut-free dressing: Use sunflower seed butter instead of peanut butter.
Nuts: Swap cashews for peanuts, almonds, or sunflower seeds.
Grains: Replace quinoa with brown rice, farro, or couscous. Pro Tips: Cool quinoa completely before adding to salad to prevent wilting vegetables.
Start with half the dressing and add more to taste.
For meal prep, store all components separately and assemble just before eating.
Add protein like grilled chicken, shrimp, or baked tofu for a heartier meal.
Adjust sriracha to your preferred spice level.
