Thai Quinoa Salad
A vibrant, crunchy salad bursting with Thai-inspired flavors. Fluffy quinoa tossed with shredded cabbage, carrots, and fresh herbs, all drenched in a zesty peanut-lime dressing. Perfect as a light lunch or refreshing side dish.
For 4 servings
- boil · ~15 min
Cook the quinoa.
1.Bring water to a boil in a small saucepan.2.Add rinsed quinoa and salt, cover, and reduce heat to low.3.Simmer for 15 minutes until water is absorbed and quinoa is fluffy.4.Remove from heat, fluff with a fork, and let it cool completely.TIPRinse quinoa well under cold water before cooking to remove its natural bitter coating. - mix · ~2 min
Make the peanut-lime dressing.
1.In a small bowl, whisk together peanut butter, lime juice, and soy sauce until smooth.2.Add honey, sesame oil, grated ginger, and minced garlic.3.Whisk vigorously until the dressing is creamy and emulsified. Add a splash of water if needed to thin it out.TIPUse smooth, natural peanut butter for the best texture; stir it well before measuring. - assemble · ~2 min
Toss the salad together.
1.In a large bowl, combine the cooled quinoa, red cabbage, carrot, bell pepper, and green onion.2.Pour the peanut-lime dressing over the quinoa mixture.3.Add coriander leaves and mint, then toss everything until well coated.TIPMake sure the quinoa is completely cool before mixing to prevent wilting the fresh herbs. - garnish · ~1 min
Serve the salad garnished with chopped peanuts.
1.Divide the salad into serving bowls.2.Sprinkle the chopped roasted peanuts generously over each portion.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
- 2Cool quinoa completely before adding vegetables and herbs to keep the salad crunchy.
- 3Use freshly squeezed lime juice for a brighter, more vibrant dressing flavor.
- 4Toast chopped peanuts in a dry pan for 2 minutes to deepen their nutty aroma.
- 5Shred cabbage and julienne carrots finely so they blend evenly with the fluffy quinoa.
- 6Whisk dressing vigorously or shake in a jar to emulsify the peanut butter fully.
- 7Store undressed salad and dressing separately in the fridge for up to 2 days to prevent sogginess.
Adapt it for your goals.
Protein-packed
Add 1 cup of shredded cooked chicken, tofu, or edamame to turn this salad into a hearty main course with extra protein.
low oilLow-oil
Replace the toasted sesame oil with a splash of water or extra lime juice to reduce fat while keeping the flavor profile intact.
nut freeNut-free
Substitute peanut butter with sunflower seed butter and peanuts with toasted pumpkin seeds for a completely nut-free version that still has crunch.
spicySpicy
Increase the red chili powder to 1/2 teaspoon or add a finely chopped Thai bird chili to the dressing for a fiery kick.
Why this is on our healthy list.
Rich in Plant Protein
Quinoa is a complete protein, providing all nine essential amino acids, while peanuts add extra plant-based protein for sustained energy.
High in Fiber
Red cabbage, carrots, and quinoa deliver a hearty dose of dietary fiber, promoting healthy digestion and fullness.
Loaded with Vitamin C
Lime juice, bell pepper, and cabbage are excellent sources of vitamin C, supporting immune health and collagen production.
Antioxidant-Rich Veggies
Red cabbage and carrots provide anthocyanins and beta-carotene, antioxidants that help combat oxidative stress.
Healthy Fats from Peanuts
Roasted peanuts and sesame oil contribute unsaturated fats that support heart health when eaten in moderation.
Frequently asked questions
Yes, the recipe is naturally gluten-free as long as you use certified gluten-free soy sauce or tamari in the dressing.
