Thai Quinoa Salad with Peanut Dressing
Fresh and vibrant Thai-inspired quinoa salad loaded with crunchy vegetables, edamame, and cashews, tossed in a creamy homemade peanut dressing. Perfect for meal prep!
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
Make-Ahead Tips: Cook quinoa up to 3 days in advance. Store in an airtight container in the refrigerator.
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.
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.
