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thai peanut quinoa salad

Thai Peanut Quinoa Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 small whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water
  • 1/2 teaspoon salt
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 red bell pepper thinly sliced
  • 1/2 cup cucumber diced
  • 1/2 cup edamame shelled; cooked
  • 1/4 cup green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup roasted peanuts roughly chopped
  • 1/4 cup creamy peanut butter
  • 3 tablespoon soy sauce or tamari
  • 2 tablespoon lime juice fresh
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1 2–3 tablespoons water as needed for thinning
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Add the quinoa, water, and salt to a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from the heat, keep covered, and let the quinoa rest for 5 minutes.
  • Fluff the quinoa gently with a fork and let it cool for another 5 minutes.
  • While the quinoa cooks, prepare the vegetables by shredding the cabbage, shredding the carrots, slicing the bell pepper, dicing the cucumber, and chopping the green onions and cilantro.
  • Add the prepared vegetables, edamame, green onions, and cilantro to a large mixing bowl.
  • In a medium mixing bowl, combine the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes.
  • Whisk the dressing ingredients together, adding 2–3 tablespoons of water a little at a time until the dressing is smooth and pourable.
  • Add the cooled quinoa to the large bowl with the vegetables.
  • Pour the peanut dressing over the quinoa and vegetables.
  • Toss everything together with a wooden spoon or spatula until the salad is evenly coated with dressing.
  • Sprinkle the chopped roasted peanuts over the salad and gently toss again or leave them on top as a garnish.
  • Taste and adjust seasoning with extra lime juice, soy sauce, or red pepper flakes if desired.
  • Let the salad rest for 5 minutes to allow flavors to meld before serving.

Notes

For best flavor and texture, make sure the quinoa is only slightly warm or fully cooled before mixing in the vegetables so they stay crisp and vibrant; if the dressing seems too thick, thin it gradually with water so it coats without clumping, and if making ahead, keep the peanuts aside until serving so they stay crunchy. You can easily make this salad vegan by using maple syrup instead of honey and tamari instead of soy sauce for a gluten-free option, and feel free to swap or add vegetables like snap peas, purple cabbage, or shredded kale to match what you have on hand.
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