Thai Peanut Quinoa Salad

There’s something about a big bowl of color that instantly lifts your mood.

Picture fluffy pearls of quinoa tumbled with crisp shredded cabbage, bright carrots, cool cucumbers, and scallions, all glistening under a silky, fragrant Thai peanut dressing.

Nutty, tangy, and just a little garlicky, it smells like your favorite takeout—but it’s a revitalizing, protein-packed salad that comes together in about 30 minutes.

This dish is perfect for busy weeknights, meal-preppers, and anyone looking for a satisfying, veggie-forward lunch that actually keeps you full.

I first leaned on it after a long workday, when takeout felt too heavy and my fridge was full of random vegetables. Tossed together in one big bowl, it turned into days of effortless, grab-and-go lunches.

It shines at easy entertaining, potlucks, and quick desk lunches, and it travels beautifully. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, zesty Thai-inspired flavor in every crunchy bite
• Packs plant-based protein from quinoa, edamame, and creamy peanut dressing
• Meal-preps beautifully, staying fresh and vibrant for days in the fridge
• Easily customizable with your favorite veggies and heat level adjustments
• Comes together quickly with simple equipment and mostly pantry staples

Ingredients

• 1 cup quinoa, uncooked, rinsed — use white or tri-color for best texture
• 2 cups water — filtered if possible for cleaner taste
• 0.5 teaspoon salt — fine sea salt seasons more evenly
• 1 cup red cabbage, shredded — slice very thin for better crunch
• 1 cup carrots, shredded — use freshly grated for sweetness
• 1 red bell pepper, thinly sliced — choose a firm, glossy pepper
• 0.5 cup cucumber, diced — remove seeds if very watery
• 0.5 cup edamame, shelled, cooked — use bright green, tender beans
• 0.25 cup green onions, thinly sliced — use both white and green parts
• 0.25 cup fresh cilantro, chopped — loosely packed leaves for best flavor
• 0.25 cup roasted peanuts, roughly chopped — choose unsalted to control seasoning
• 0.25 cup creamy peanut butter — natural, unsweetened works best
• 3 tablespoons soy sauce or tamari — use low-sodium to avoid oversalting
• 2 tablespoons lime juice, fresh — squeeze from ripe, slightly soft limes
• 1 tablespoon rice vinegar — unseasoned to avoid extra sugar/salt
• 1 tablespoon honey or maple syrup — adjust to taste for sweetness balance
• 1 tablespoon sesame oil — toasted sesame oil adds deeper flavor
• 1 teaspoon fresh ginger, grated — use a microplane for a smooth texture
• 1 clove garlic, minced — finely mince to avoid sharp bites
• 2–3 tablespoons water — add gradually to thin the dressing
• 0.25 teaspoon red pepper flakes, optional — adjust for desired heat level

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse quinoa under cold water until it runs clear to remove bitterness. Combine rinsed quinoa, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and keep covered for 5 minutes.

Fluff & Cool the Quinoa

Fluff quinoa gently with a fork to separate the grains. Spread it slightly or leave uncovered so steam escapes and it cools faster.

Let cool another 5 minutes or until just slightly warm. Make certain quinoa isn’t hot before adding vegetables. This helps keep the salad crisp and prevents wilting.

Prep & Chop the Vegetables

Shred the red cabbage and carrots into thin, even pieces. Slice the red bell pepper into thin strips.

Dice the cucumber into small, bite-size cubes. Thinly slice the green onions and chop the cilantro. Keep vegetables in separate piles or place them directly into a large mixing bowl.

Combine the Fresh Ingredients

Add shredded cabbage, shredded carrots, sliced bell pepper, diced cucumber, cooked edamame, green onions, and cilantro to a large mixing bowl. Toss lightly with your hands or a spoon to distribute colors and textures.

Set aside while you prepare the dressing. This keeps everything ready for quick assembly.

Whisk the Peanut Dressing

Add peanut butter, soy sauce or tamari, lime juice, rice vinegar, honey or maple syrup, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using) to a medium bowl. Whisk until mostly combined.

Gradually add 2–3 tablespoons water, whisking until the dressing becomes smooth, creamy, and pourable.

Toss Quinoa with Vegetables

Add the cooled quinoa to the large bowl with the prepared vegetables. Use a wooden spoon or spatula to gently toss, distributing quinoa evenly among the veggies.

Break up any clumps of quinoa as you go. This helps make certain every bite has a balance of grains and colorful vegetables.

Dress & Coat the Salad

Pour the peanut dressing evenly over the quinoa and vegetable mixture. Toss thoroughly with a wooden spoon or spatula until everything is well coated.

Scrape the sides and bottom of the bowl to catch any dressing. Make sure dressing clings lightly to all ingredients without pooling heavily.

Finish with Peanuts & Adjust Seasoning

Sprinkle chopped roasted peanuts over the top. Gently toss again or leave them as a crunchy garnish.

Taste the salad and adjust seasoning with extra lime juice for brightness, soy sauce or tamari for saltiness, or more red pepper flakes for heat. Let rest 5 minutes so flavors meld before serving.

Ingredient Swaps

• Make it gluten-free: use tamari or coconut aminos instead of soy sauce.
• Make it vegan: use maple syrup instead of honey and confirm your peanut butter doesn’t contain added dairy.
• Swap edamame with chickpeas, black beans, or tofu cubes if edamame is hard to find.
• Use any crunchy veg you have: swap red cabbage with green or napa, and bell pepper with snap peas, broccoli slaw, or shredded kale.
• No peanuts? Use almond or cashew butter in the dressing and top with roasted seeds (sunflower, pumpkin) or other nuts.

You Must Know

– Swap • If you’re out of edamame or want more protein… use the same volume (½ cup) of chickpeas, black beans, or diced baked tofu; they hold up well for 2–3 days refrigerated and add substance without changing the dressing or timing.

Serving Tips

• Serve slightly chilled in shallow bowls to showcase colorful layers and textures.
• Top with extra cilantro, lime wedges, and peanuts for brightness and crunch.
• Pair with grilled tofu, chicken, or shrimp for a heartier main course.
• Spoon into lettuce cups for a fresh, fun, hand-held appetizer.
• Pack in mason jars, layering dressing at the bottom, for portable lunches.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 4 days in an airtight container.

For best texture, store the chopped peanuts separately and add just before serving.

It’s ideal for meal prep; the flavors deepen overnight.

This dish doesn’t freeze well, as the vegetables lose their crunch.

Reheating

Reheat gently to preserve texture.

Warm small portions in the microwave at 50% power, or briefly in a covered skillet on low.

Avoid the oven; quinoa can dry out and vegetables wilt.

Street-Food Salad Traditions

Wandering past Thai street carts piled high with herbs and crushed peanuts, I always think of how salads there feel more like a symphony than a side dish.

Vendors toss everything to order: crisp cabbage, handfuls of carrot, chile, lime, a splash of something salty from a dented tin. There’s no measuring, just instinct and experience.

I still remember sitting on a low plastic stool, watching a vendor pound papaya and peanuts in a mortar, the air thick with garlic and charcoal smoke.

That rhythm—taste, adjust, taste again—inspired how I build this Thai Peanut Quinoa Salad for you. I chase the same street‑food balance: bright lime, deep roasted peanuts, crunchy vegetables, and a dressing that clings, never drowns.

Final Thoughts

Give this Thai Peanut Quinoa Salad a try and see how quickly it becomes a weeknight favorite.

Don’t hesitate to tweak the veggies or spice level to make it perfectly your own.

Frequently Asked Questions

Can I Use Another Grain Instead of Quinoa, Like Farro or Couscous?

Yes, you can, and I often do. I love farro’s chewiness and couscous’s fluffiness. Just cook them until tender, let them cool, then toss everything together so the flavors mingle warmly in your bowl.

Is This Salad Suitable for People With Peanut Allergies if I Substitute the Dressing?

Yes, it can be, as long as you avoid peanuts entirely. I’d swap in sunflower seed or tahini dressing, scrub utensils carefully, and invite you to taste it with me, worry-free at the table.

How Can I Increase the Protein Content for a Complete Meal?

You can boost protein by adding grilled chicken, tofu, or extra edamame. I love folding in toasted chickpeas too; it turns the bowl into a cozy, stick-to-your-ribs supper that still tastes bright.

What Wine or Beverages Pair Best With This Thai-Inspired Salad?

I’d pour a chilled off-dry Riesling or Gewürztraminer for you; when I’m alcohol-free, I love lightly sweetened iced ginger tea or sparkling water with lime—both cozy, bright sips that soothe the gentle heat.

Can I Pack This Salad Safely for School or Office Lunches Without Refrigeration?

Yes, you can, but I’d tuck it into an insulated lunch bag with an ice pack. I’ve done that on long workdays; the veggies stay crisp, peanut dressing silky, and lunch feels wonderfully comforting.