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Thai Quinoa Salad

Colorful and flavorful Thai Quinoa Salad with peanut dressing. It is packed with protein from quinoa, edamame and peanuts.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Salad
Cuisine: American
Servings: 4 servings


Thai Peanut Dressing:

  • ¼ cup Creamy Natural Peanut butter
  • 3 tablespoons Low sodium Soy sauce
  • 1 tablespoon Rice vinegar
  • 2 teaspoon Sesame oil
  • 2~3 teaspoons Sriracha sauce (optional)
  • 2 Garlic cloves, finely minced
  • 2 teaspoons Grated Ginger
  • 1 tablespoon Lemon juice
  • 2 tablespoons Agave Nectar (or honey)
  • 3 tbsp Warm water

For the Salad

  • 2 cups Cooked Quinoa (you can use a combination of different colored quinoa)
  • 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)


Make Thai Peanut dressing:

  • Combine all the ingredients for the dressing in a small bowl and whisk until well combined.
  • Taste and adjust seasoning accordingly.

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!!


  • You can make quinoa 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.
  • Use leftover quinoa to make the salad. If it is chilled, then briefly warm it before adding the veggies and the dressing.
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