Thai Quinoa Salad with Peanut Sauce
This Thai Quinoa Salad tosses quinoa, kale, edamame, and a medley of fresh vegetables in the best homemade peanut dressing. It’s a light yet satisfying dish you can make for meal prep or a nourishing dinner.
From my Copycat Costco Quinoa Salad to my Asian Quinoa Salad, loaded quinoa salads have become one of my favorite recipes when I’m craving a light but satisfying lunch or dinner. The mix of hearty grains, fresh vegetables, and bold, crave-worthy dressings is always enough to fuel the rest of my day.
Lately, I’ve been keeping this Thai Peanut Quinoa Salad on repeat. Every bite delivers the perfect balance of textures and flavors thanks to the fluffy quinoa and a rainbow of crisp and colorful veggies. Drizzled with the most irresistible Thai-inspired peanut dressing, it seriously has everything I could ever want in a filling plant-based meal!
Ingredient notes
- Quinoa – You can use any color of quinoa you like, whether it’s white, red, or tri-color. I find that cooking quinoa in the Instant Pot is easiest, but you can also use a rice cooker or the stovetop.
- Stock – The quinoa is cooked in chicken stock or vegetable stock to infuse it with a little more flavor. If you don’t have homemade stock or broth on hand, use water instead.
- Vegetables – I bulked up the salad using a mix of kale, red cabbage, red bell pepper, carrots, and cucumbers. There are even more veggies to choose from in the Variations below!
- Edamame – Cooked edamame is the main source of protein in this salad.
- Avocado – Between the avocado and peanut sauce, this salad is deliciously rich and creamy.
- Green onions
- Cilantro
- Peanut dressing – To round out every bite, the salad is dressed in a nutty, savory, tangy, and spicy-ish peanut sauce. It’s similar to the sauce I use in my Spicy Peanut Tofu Bowls, but it has more tang from the lime juice and vinegar. I also added hot chili oil for extra oomph.
How to make this Thai quinoa salad
Cook the quinoa
- Combine the rinsed quinoa, stock (or water), and salt in a small pot and heat it to a boil.
- Reduce the heat, then cover the pot and let the stock simmer until the quinoa is cooked through.
- Fluff the quinoa with a fork and set it aside until it cools slightly.
Assemble the salad
- In a large bowl, combine the cooled quinoa, kale, cabbage, edamame, red bell pepper, carrots, cucumber, avocado, green onions, and cilantro.
Make the peanut dressing
- In a small bowl, whisk the dressing ingredients until smooth.
- Season with salt to taste.
Dress and toss
- Pour the dressing over the salad and toss gently to combine.
- Enjoy!
Tips and tricks
- Assemble the salad with mostly cool quinoa, or else the heat will soften the greens and veggies. To speed up the cooling process, spread the cooked quinoa into an even layer on a baking sheet. You can also cook the quinoa 1 to 2 days in advance and refrigerate it until you’re ready.
- Use your hands to massage the kale with some of the dressing before assembling the salad. This not only tenderizes and softens the leaves but also mellows their natural bitterness.
- If your peanut dressing is too thick, whisk in splashes of lukewarm water until it reaches a creamy, pourable consistency. On the flip side, if it’s too thin, stir in more peanut butter to thicken it up.
Variations
Lucky for you, the peanut dressing in this recipe goes with everything, so you’re free to mix up the toppings as much as you want! Here are some ideas:
- Change the greens – If kale isn’t your favorite, swap it for another sturdy leafy green like spinach, arugula, bok choy, or watercress.
- Add even more veggies – Any crisp, fresh veggie will taste great, including jicama, zucchini, carrots, snap peas, bean sprouts, etc.
- Change the protein – Turn this into a heartier meal by adding grilled chicken or shrimp. For a quick plant-based option, toss in crispy tofu, chickpeas, or roasted peanuts.
- Instead of quinoa – Try cooked farro, bulgur, or brown rice as a base. Just make sure it’s cooled before tossing.
- Vegan/vegetarian option – To ensure this recipe is vegan or vegetarian, cook the quinoa in water or vegetable broth and substitute the honey in the dressing with maple syrup.
- Gluten-free option – Make the peanut sauce with tamari instead of soy sauce.
Serving suggestions
One of the best ways to complement the bold and vibrant flavors in this salad is to serve it alongside other Thai-inspired dishes. Consider starting the meal with fresh spring rolls, larb gai lettuce wraps, or potstickers, then serve the quinoa salad alongside one of these dishes as the main event:
Storing
This Thai-inspired salad is a great option for meal prep. To keep its wonderful textures and flavors intact, store the cooked quinoa, peanut dressing, and cut vegetables (except the avocado) separately in the fridge for 3 to 4 days. When it’s time to eat, assemble as much salad as you plan on eating, then toss in the avocado and drizzle the dressing over top.
Any leftover quinoa salad can be stored in an airtight container in the fridge for 2 to 3 days. Just keep in mind that the avocado will brown and the vegetables will soften over time.
Erin’s wine pairings for Thai quinoa salad
- Fruity white wines are the best match for this salad because they will balance the layers of savory-spicy flavors. Here are a few of my favorites:
- A lightly sweet Riesling balances the heat and acidity of the dressing.
- A crisp and zippy Sauvignon Blanc stands up well to the bold flavors.
- An aromatic and slightly floral Pinot Gris enhances the rich, earthy elements while cooling off the chili oil heat.
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Rinse and drain quinoa. Add quinoa, stock (or water) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
Place the quinoa in a large bowl and add the kale, cabbage, edamame, red pepper, carrots, cucumber, avocado, green onions and cilantro. Toss gently to combine.
In a small bowl, whisk together the dressing ingredients. Season with salt, to taste.
Pour the dressing over the quinoa salad and toss gently to combine.
Enjoy!
- Assemble the salad with mostly cool quinoa, or else the heat will soften the greens and veggies. To speed up the cooling process, spread the cooked quinoa into an even layer on a baking sheet. You can also cook the quinoa 1 to 2 days in advance and refrigerate it until you’re ready.
- Use your hands to massage the kale with some of the dressing before assembling the salad. This not only tenderizes and softens the leaves but also mellows their natural bitterness.
- If your peanut dressing is too thick, whisk in splashes of lukewarm water until it reaches a creamy, pourable consistency. On the flip side, if it’s too thin, stir in more peanut butter to thicken it up.
Variations
- Change the greens – If kale isn’t your favorite, swap it for another sturdy leafy green like spinach, arugula, bok choy, or watercress.
- Add even more veggies – Any crisp, fresh veggie will taste great, including jicama, zucchini, carrots, snap peas, bean sprouts, etc.
- Change the protein – Turn this into a heartier meal by adding grilled chicken or shrimp. For a quick plant-based option, toss in crispy tofu, chickpeas, or roasted peanuts.
- Instead of quinoa – Try cooked farro, bulgur, or brown rice as a base. Just make sure it’s cooled before tossing.
- Vegan/vegetarian option – To ensure this recipe is vegan or vegetarian, cook the quinoa in water or vegetable broth and substitute the honey in the dressing with maple syrup.
- Gluten-free option – Make the peanut sauce with tamari instead of soy sauce.
Storing
- This Thai-inspired salad is a great option for meal prep. To keep its wonderful textures and flavors intact, store the cooked quinoa, peanut dressing, and cut vegetables (except the avocado) separately in the fridge for 3 to 4 days. When it’s time to eat, assemble as much salad as you plan on eating, then toss in the avocado and drizzle the dressing over top.
- Any leftover quinoa salad can be stored in an airtight container in the fridge for 2 to 3 days. Just keep in mind that the avocado will brown and the vegetables will soften over time.
Calories: 411kcal | Carbohydrates: 41g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 740mg | Potassium: 893mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3482IU | Vitamin C: 50mg | Calcium: 91mg | Iron: 3mg