Thai Salad with Quinoa and Peanut Dressing

Thai Quinoa Salad with peanut dressing is a colorful and flavorful dish. It is hearty and filling and protein-packed with quinoa, edamame and peanuts.

The sauce for this Asian style quinoa bowl is a umami rich peanut dressing that is absolutely delicious. This is a great make ahead dish. Serve it for any meal and is also fantastic to pack for lunch boxes.

About the Recipe

I love hearty salads that are packed with veggies and grains. My requirement is that it has to be filling and at the same time delicious. This quinoa salad fits the bill perfectly.

It is flavorful, colorful and absolutely delicious. It is also wholesome with the healthy balance of carbs, protein, veggies and fat. Recipe is adapted from Get Healthy U website.

This almost no-cook salad recipe is very easy to make. Quinoa is the only component that is cooked. I use the Instant Pot to cook quinoa and it takes just a few minutes of hands on time. Details are in the recipe card.

Thai peanut dressing adds a ton of flavor to the salad. It is creamy, sweet, salty and spicy. The umami flavor really rounds off the dish beautifully.

I usually make extra dressing to use in stir fried noodles later. All in all this is a filling and delicious salad that is sure to tickle your taste buds. The crunchy veggies and the creamy peanut sauce make this is a great dish to make ahead. Pack it for picnics or in the lunch box.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Thai quinoa salad:

• Quinoa: Feel free to use any color. I like using a combination of white with either black or red. That makes the dish extra colorful. Please note that there is no taste difference in the different colored quinoa.
• Vegetables: I love using rainbow colored veggies to make this salad. Pick and choose your favorite veggies. Try to add as many colors as you can. Here's what I use:
  • cucumber - I love using either English or Persian cucumbers because they don't have to be peeled. But you can also American cucumbers, just make sure to peel them.
  • bell peppers
  • grated carrot
  • purple or green cabbage
  • edamame
  • scallions and cilantro
• Roasted Peanuts - either salted or unsalted

Here are the ingredients you need to make the Thai peanut dressing:

• Soy sauce - preferably low/ reduced sodium.
• Rice vinegar - available in Asian groceries and well stocked local grocery stores. If not available, use either white wine vinegar or apple cider vinegar.
• Toasted sesame oil
• Agave nectar or maple syrup - you can use honey if not vegan.
• Sriracha or other Asian style chili sauces
• Fresh ginger, garlic and lime juice

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make this quinoa Thai salad with peanut dressing:

Cook Quinoa in Instant Pot

This is mainly a raw salad. Only cooking involved is that of quinoa. So, start by cooking quinoa.

You can make it in a pot on the stove or make it in the Instant Pot.

• Cook on stovetop: Combine 1 cup of quinoa with 2 cups of water in a medium size saucepan. Bring to a boil on medium-high heat. Lower the heat and cook covered until the quinoa is cooked through, about 17~20 minutes.
• Cook in an Instant Pot: Combine 1 cup of quinoa with 1.5 cups water in the instant pot. Cook on high pressure for 3 minutes. Make sure that the pressure valve is set to sealing. Let the pressure release naturally.

Prep Veggies

While quinoa is cooking, chop all the veggies. Make them all evenly sized. Thaw frozen edamame according to package instructions.

Make Thai peanut dressing

Then make the dressing - which is very easy. Add all the ingredients, mix and stir to make a creamy dressing.

Assemble Salad

Once all the components are ready, toss them all together. Serve immediately garnished with chopped roasted peanuts for more protein power and crunch. You can serve this as a warm quinoa salad or at room temperature.

Expert Tips

• Feel free to use any color quinoa. I like using a combination of white with either black or red. That makes the dish extra colorful. Please note that there is no taste difference in the different colored quinoa.
• I love using either English or Persian cucumbers because they don't have to be peeled. But you can also American cucumbers, just make sure to peel them.
• Steamed broccoli, cauliflower, sweet corn etc. are also perfect in this recipe.
• Substitute edamame with baked tofu or cooked beans.
• I recommend using low or reduced sodium soy sauce.
• If rice vinegar is not available, use either white wine vinegar or apple cider vinegar.
• Add agave nectar or maple syrup if vegan. You can also use honey if not vegan.
• Making the dressing spicy is completely optional. If you like it spicy, then add either sriracha or other Asian chili sauce for some kick.
• Store any leftover quinoa salad in an airtight container chilled in the fridge for 1 day.
• If you want to make the Thai peanut salad ahead of time, then add the dressing just before serving.

You might also like

Here are a few more delicious salad recipes to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Thai Quinoa Salad

Colorful and flavorful Thai Quinoa Salad with peanut dressing. It is packed with protein from quinoa, edamame and peanuts.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Course: Salad

Cuisine: American

Servings: 4 servings

Ingredients

1x2x3x

• ⅔ cup Quinoa*

Thai Peanut Dressing:

• ¼ cup Creamy Natural Peanut butter
• 3 tablespoons Low sodium Soy sauce
• 1 tablespoon Rice vinegar
• 2 tablespoons Agave Nectar or maple syrup, for non-vegan use honey
• 2~3 teaspoons Sriracha sauce or other Asian chili sauce, optional
• 2 teaspoon Sesame oil
• 2 Garlic cloves, finely minced
• 2 teaspoons Grated Ginger
• 1 tablespoon Lemon juice
• 3 tbsp Warm water

For the Salad

• ½ cup Grated Carrot
• 1 medium Red Pepper, finely chopped
• 1 medium English Cucumber, finely chopped
• 2 cups Edamame, thawed if frozen
• 4 Scallions, finely chopped
• 2 cups Red Cabbage, finely sliced
• ¼ cup Cilantro, finely chopped
• To taste Salt
• ¼ cup Roasted Peanuts, chopped (optional)

Instructions

Quinoa - Stove Top:

• Combine quinoa with 1⅓ cups of water in a medium size saucepan. Bring to a boil on medium-high heat. Lower the heat and cook covered until the quinoa is cooked through, about 17~20 minutes. Set aside for 5 minutes, then gently fluff the grains.

Quinoa - Instant Pot:

• Combine quinoa with 1¼ cups water in the instant pot. Cook on high pressure for 3 minutes. Make sure that the pressure valve is set to sealing. When the timer sounds, let the pressure release naturally. Open the lid and gently fluff the grains.

Make Thai Peanut dressing:

• In a small bowl, combine peanut butter, warm water, soy sauce, vinegar, agave, sriracha, sesame oil, garlic, ginger and lemon juice. Whisk until well combined. Taste and adjust seasoning accordingly by adding more soy sauce or agave or vinegar.

To make the Salad:

• Combine quinoa with the veggies in a mixing bowl. Add the dressing and mix well to combine. Sprinkle the roasted peanuts on top and serve. Enjoy!!

Video

Notes

• Feel free to use any color quinoa. I like using a combination of white with either black or red. That makes the dish extra colorful. Please note that there is no taste difference in the different colored quinoa.
• I love using either English or Persian cucumbers because they don't have to be peeled. But you can also American cucumbers, just make sure to peel them.
• Steamed broccoli, cauliflower, sweet corn etc. are also perfect in this recipe.
• Substitute edamame with baked tofu or cooked beans.
• I recommend using low or reduced sodium soy sauce.
• If rice vinegar is not available, use either white wine vinegar or apple cider vinegar.
• Add agave nectar or maple syrup if vegan. You can also use honey if not vegan.
• Making the dressing spicy is completely optional. If you like it spicy, then add either sriracha or other Asian chili sauce for some kick.
• Store any leftover quinoa salad in an airtight container chilled in the fridge for 1 day.
• If you want to make the Thai peanut salad ahead of time, then add the dressing just before serving.

Nutrition

Calories: 455kcal | Carbohydrates: 51g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 626mg | Potassium: 1073mg | Fiber: 11g | Sugar: 16g | Vitamin A: 4374IU | Vitamin C: 77mg | Calcium: 129mg | Iron: 5mg

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