This Thai Peanut Quinoa Salad is one of those recipes I make on Sunday and eat all week.
It’s crunchy, colorful and tossed in a creamy peanut sauce that you’ll want to put on everything. The flavors here are inspired by Thai sauces and hit the spot every time!
Red cabbage, carrots, bell pepper and edamame give it tons of crunch, and the quinoa and edamame make it filling enough for lunch. The sauce is a lighter, tangier version of my Thai peanut sauce, with a splash of rice vinegar so it coats the salad without getting heavy.
Why You’ll Love This Thai Peanut Quinoa Salad
- It’s packed with plant protein. Quinoa, edamame and peanuts all add protein and fiber, so this salad keeps you full.
- It stays crunchy. Cabbage and carrots hold up in the fridge, so it’s great for meal prep. Plus, it’s so pretty!
- The peanut sauce is easy. Just whisk it together in a bowl. No blender needed.
- It’s vegan and gluten-free. Tamari keeps it gluten-free, and there’s no honey in the sauce.
Thai Peanut Quinoa Salad Ingredients
- Cooked quinoa: You’ll need 1/2 cup of uncooked quinoa, which makes about 1 1/2 cups cooked. Rinse it before cooking to remove the bitter coating. Here’s my full guide on how to cook quinoa.
- Red cabbage and carrot: Shred the cabbage thin and grate or julienne the carrot. A bag of coleslaw mix is a great shortcut.
- Edamame: Buy frozen shelled edamame. A few minutes in very hot water thaws it. If you love edamame, try my toasted sesame garlic edamame, too.
- Peanut sauce: Natural peanut butter, tamari, lime juice, rice vinegar, toasted sesame oil, fresh ginger and garlic. Use a natural peanut butter made with just peanuts and salt.
- Toppings: Green onions, cilantro and chopped dry roasted peanuts for crunch.
How to Make Thai Peanut Quinoa Salad
- Cook the quinoa and spread it out on a plate to cool while you prep everything else.
- Thaw the edamame in hot water and drain it well.
- Whisk the peanut sauce together, adding warm water a little at a time until it’s smooth and pourable.
- Toss the quinoa and vegetables with the sauce, then top with chopped peanuts right before serving. The full recipe with measurements is in the printable card below.
How to Store It
Store the salad in an airtight container in the fridge for 3 to 4 days. Keep the chopped peanuts in a separate container and add them when you serve it so they stay crunchy. Give it a stir before eating, since the sauce settles to the bottom.
Looking for more? Try my Thai peanut noodles, my Thai peanut superfood slaw, and more quinoa recipes.
PrintWant to save all of your recipes in one place? Be sure to download the recipe & meal planning app, Butler, to get started.
Thai Peanut Quinoa Salad
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
This Thai peanut quinoa salad is loaded with red cabbage, carrots, edamame, bell pepper, green onions and cilantro, tossed in a creamy homemade peanut sauce. It’s colorful, crunchy, full of plant protein and keeps well in the fridge for easy lunches.
Ingredients
- For the Thai peanut sauce:
- 1/3 cup natural peanut butter*
- 3 tablespoons tamari
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, grated or pressed
- 1 tablespoon very warm water, plus more as needed
- For the salad:
- 1/2 cup uncooked quinoa
- 3 cups shredded red cabbage or coleslaw mix
- 1 medium carrot, grated or julienned
- 1 cup frozen shelled edamame
- 1 red bell pepper, thinly sliced
- 5 green onions, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup dry roasted peanuts, roughly chopped
Instructions
- Rinse the quinoa, then add it to a small pot with 1 cup of water. Bring to a boil, cover, reduce the heat to low and simmer for 15 minutes. Turn off the heat, let it sit covered for 5 minutes, then fluff with a fork. Spread it on a plate to cool.
- Cover the frozen edamame with very hot water for a few minutes, then drain well.
- In a small bowl, whisk together the peanut butter, tamari, lime juice, rice vinegar, sesame oil, ginger, garlic and 1 tablespoon of warm water. Add more warm water, 1 teaspoon at a time, until the sauce is smooth and pourable.
- In a large bowl, combine the cooled quinoa, cabbage, carrot, edamame, bell pepper, green onions and cilantro. Pour the peanut sauce over the top and toss until everything is coated.
- Top with the chopped peanuts right before serving.
Notes
*Peanut butter: Use a natural peanut butter made with just peanuts and salt, and stir it well before measuring. Substitute almond butter if preferred.
Nut-free: Substitute the peanut butter for sunflower seed butter and omit the chopped peanuts.
Gluten-free: Tamari is gluten-free soy sauce, so this salad is naturally gluten-free.
Make ahead: The salad keeps for 3 to 4 days in an airtight container in the fridge. Keep the chopped peanuts separate and add them when you serve it so they stay crunchy.
Thai Peanut Quinoa Salad FAQs
Can I make this salad ahead of time?
Yes. It’s one of my favorite salads for meal prep because it doesn’t wilt. Make it up to 3 days ahead and add the peanuts right before serving.
Is Thai peanut quinoa salad healthy?
Yes. It’s full of vegetables, plant protein and fiber, and the dressing is made with real ingredients like natural peanut butter, lime and fresh ginger.
Is this salad gluten-free?
Yes. Quinoa is naturally gluten-free, and tamari is a gluten-free soy sauce. Check the label on your tamari to be sure.
Do I have to cool the quinoa first?
Yes. Warm quinoa will wilt the cabbage and thin out the peanut sauce. Spreading it on a plate cools it in about 10 minutes.
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