If you’re searching for a vibrant, wholesome, and utterly delicious meal that bursts with flavor and crunch, you’re going to love this Crunchy Thai Peanut & Quinoa Salad Recipe. Combining the nutty goodness of quinoa with crisp veggies like cabbage and snow peas, all dressed in a luscious, tangy peanut sauce, this salad is a total crowd-pleaser. Whether you’re looking for a healthy lunch to pack or a refreshing dinner, this salad hits all the right notes: savory, sweet, spicy, and satisfying. Trust me, once you make this, it will quickly become one of your go-to meals to brighten up any day.
Ingredients You’ll Need
The magic of the Crunchy Thai Peanut & Quinoa Salad Recipe lies in its thoughtfully simple ingredients. Each element plays a crucial role – the quinoa brings a hearty base, fresh veggies add crunch and vibrancy, and the peanut sauce ties everything together with creamy, tantalizing flavor. Below is everything you’ll want to gather before you dive in.
- Quinoa: Use ¾ cup uncooked for a protein-packed, fluffy foundation that’s gluten free.
- Water: 1 ½ cups to cook the quinoa perfectly fluffy.
- Purple cabbage: 2 cups shredded for vibrant color and extra crunch.
- Carrot: 1 cup grated to add natural sweetness and bright orange hues.
- Snow peas or sugar snap peas: 1 cup thinly sliced for crisp freshness.
- Cilantro: ½ cup chopped to add bright herbal notes that lift the whole salad.
- Green onion: ¼ cup thinly sliced for subtle zest and color contrast.
- Roasted and salted peanuts: ¼ cup chopped, perfect for a crunchy garnish that complements the peanut sauce.
- Peanut butter: ¼ cup smooth, the heart of the peanut sauce’s creamy texture and rich flavor.
- Reduced-sodium tamari or soy sauce: 3 tablespoons to bring savory depth and umami.
- Maple syrup or honey: 1 tablespoon adds a touch of natural sweetness to balance the sauce.
- Rice vinegar: 1 tablespoon for a bright, tangy kick.
- Toasted sesame oil: 1 teaspoon, giving an irresistible nutty aroma.
- Fresh grated ginger: 1 teaspoon (or more if you love ginger!) for a spicy warmth.
- Lime juice: Juice of ½ lime (about 1 ½ tablespoons) adds zesty citrus brightness.
- Red pepper flakes: A pinch to add a gentle heat and invigorate the flavors.
How to Make Crunchy Thai Peanut & Quinoa Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa in a fine mesh colander under running water – this step removes any bitterness. In a medium pot, combine the rinsed quinoa with 1 ½ cups of water. Bring it to a gentle boil over medium heat, then reduce the heat to medium-low and let it simmer until all the water is absorbed, around 10 to 15 minutes. Once done, remove from heat, cover, and let it rest for 5 minutes. Fluff it up with a fork and set it aside to cool – perfectly cooked quinoa will be the fluffy base your salad deserves!
Step 2: Prepare the Peanut Sauce
Whisk the peanut butter and tamari or soy sauce together until smooth. If it feels too thick, pop it in the microwave for 20-30 seconds to loosen up. Add your maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, lime juice, and a touch of red pepper flakes. Whisk everything until perfectly combined. If the sauce is too thick to toss easily, add a splash of water to reach that glossy, pourable consistency. This sauce is where all your Crunchy Thai Peanut & Quinoa Salad Recipe magic happens!
Step 3: Toss the Salad
In a large bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onions. Pour the peanut sauce over and toss until every bite is lightly coated in that creamy, tangy goodness. Give it a taste – if it’s not quite perfect, a pinch of salt can elevate it even more. This is where all those simple ingredients come together to create a delightful symphony of textures and flavors.
Step 4: Garnish and Serve
Divide the salad into bowls and sprinkle generously with the chopped roasted peanuts. That final sprinkle adds an irresistible crunch and intense peanut flavor, making this recipe truly unforgettable.
How to Serve Crunchy Thai Peanut & Quinoa Salad Recipe
Garnishes
The chopped roasted peanuts on top are essential for that satisfying crunch that contrasts beautifully with the tender quinoa and crisp veggies. Feel free to add extra cilantro leaves or a wedge of lime for that fresh and zesty finish.
Side Dishes
This salad shines wonderfully on its own, but if you want to round out your meal, light sides like steamed edamame, grilled tofu, or even a simple cucumber salad work beautifully. They enhance the fresh, vibrant flavors without overpowering the salad’s unique peanutty twist.
Creative Ways to Present
For a fun twist, serve this Crunchy Thai Peanut & Quinoa Salad Recipe in vibrant lettuce cups or hollowed-out bell peppers. Another idea is to layer it in mason jars for a portable lunch option, keeping the sauce separated until you’re ready to toss and enjoy. Presentation can elevate this salad from everyday to wow-worthy effortlessly!
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully for about 4 days when stored in an airtight container in the refrigerator. To keep the peanuts crunchy, store them separately and sprinkle on top just before serving. This way, every bite stays as fresh and crisp as the first.
Freezing
Because of the fresh veggies and peanut sauce, freezing this salad is not recommended. It’s best enjoyed fresh, but the cooked quinoa can be frozen separately if you want to prep ahead.
Reheating
If you prefer your quinoa warm, you can gently reheat it on the stove or microwave before tossing with the cool vegetables and sauce. The rest of the salad is best enjoyed chilled or at room temperature to preserve the crisp, refreshing texture.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Millet is a great gluten-free alternative that works well with the flavors and textures of this salad. Just cook it according to package instructions.
Is this salad vegan?
Yes, this Crunchy Thai Peanut & Quinoa Salad Recipe is completely vegan, especially if you swap honey with maple syrup in the peanut sauce.
How spicy is the salad?
The red pepper flakes add just a mild heat that can easily be adjusted to your preference. Feel free to add more if you want it spicier or skip them altogether for a milder version.
Can I make the peanut sauce ahead of time?
Definitely! The peanut sauce keeps well in the fridge for up to a week. Just whisk it again before tossing it with the salad to bring it back together.
What if I don’t have snow peas?
No worries! Sugar snap peas or even thinly sliced green beans can provide a similar crunch and fresh flavor.
Final Thoughts
I truly can’t recommend this Crunchy Thai Peanut & Quinoa Salad Recipe enough. It’s vibrant, nutritious, and packed with flavors that make healthy eating feel anything but boring. Whether you’re prepping meals for the week or looking for a fresh dinner idea, this salad will win your heart and palate with every forkful. Give it a try, and I promise it will become a staple in your recipe collection!
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Crunchy Thai Peanut & Quinoa Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free, Vegan
Description
A vibrant and crunchy Thai-inspired salad featuring quinoa, fresh vegetables, and a creamy peanut sauce. This vegan and gluten-free recipe combines shredded purple cabbage, grated carrots, crisp snow peas, and fresh herbs tossed in a flavorful peanut dressing. Perfect for a healthy lunch or light dinner, it’s packed with nutrients and textures that delight the palate.
Ingredients
Salad
- ¾ cup uncooked quinoa or millet
- 1 ½ cups water
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas or sugar snap peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
- ¼ cup chopped roasted and salted peanuts, for garnish
Peanut Sauce
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (optional: 2 teaspoons if you like ginger)
- ½ lime, juiced (about 1 ½ tablespoons)
- Pinch of red pepper flakes
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold running water using a fine mesh colander. Combine the rinsed quinoa with 1 ½ cups of water in a medium-sized pot. Bring the water to a gentle boil over medium heat, then reduce to medium-low and simmer until the quinoa has absorbed all the water, about 10 to 15 minutes. Remove from heat, cover the pot, and let it rest for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
- Prepare the peanut sauce: In a bowl, whisk together the peanut butter and tamari until smooth. If the mixture is thick or difficult to combine, microwave for up to 30 seconds to loosen. Add maple syrup (or honey), rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes, then whisk until you achieve a smooth, creamy sauce. If the sauce is too thick to coat the salad evenly, whisk in a little water to reach desired consistency.
- Assemble the salad: In a large serving bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Toss gently to mix the ingredients evenly.
- Toss with peanut sauce: Pour the peanut sauce over the salad and toss again until all ingredients are evenly coated with the dressing. Taste the salad and add a pinch of salt if needed, tossing again to distribute.
- Serve and garnish: Divide the salad into individual bowls and sprinkle with chopped roasted and salted peanuts just before serving to maintain their crunch. The salad can be stored covered and refrigerated for up to 4 days, but keep the peanuts separate if you want to preserve their texture.
Notes
- Store the chopped peanuts separately and add just before serving to keep them crunchy.
- This salad keeps well for up to 4 days when refrigerated in a sealed container.
- You can substitute millet for quinoa if preferred, cooking it similarly.
- Adjust the amount of grated ginger and red pepper flakes to taste for more or less heat.
- Use maple syrup if a vegan option is preferred over honey.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
