Introduction

Hey there, friend! Ever have those days where you’re craving something vibrant, packed with flavor, but also genuinely good for you? Something that doesn’t feel like a compromise between healthy and utterly delicious? Yep, me too! That’s exactly how this High Protein Thai Quinoa Salad came into my life. It’s bright, it’s crunchy, it’s loaded with good stuff, and honestly, it tastes like sunshine in a bowl. Forget sad desk lunches or complicated weeknight meals – this salad is your new best friend. It’s so easy to pull together, surprisingly filling thanks to that quinoa and edamame, and the peanut dressing? Oh boy, it’s the stuff dreams are made of. It’s become a regular in my rotation, and I just know you’re going to fall in love with it too!

Why You’ll Love This Recipe

Fast – Seriously quick to whip up, especially if you cook the quinoa ahead.
Easy – Simple steps, minimal fuss, maximum reward!
Giftable – Pack it up for a friend who needs a healthy pick-me-up!
Crowd-pleasing – Even picky eaters tend to love the vibrant colors and sweet & savory peanut dressing.

Ingredients

Gather ’round, kitchen crew! Here’s what you’ll need to bring this magic salad to life:

¾ cup quinoa, uncooked: Our superstar high-protein base! Make sure to rinse it well.
1 heaping cup red cabbage, shredded: Adds amazing color and that signature crunch.
1/4 cup red bell pepper, diced: Little bursts of sweetness and color.
1/4 cup red onion, chopped: A touch of zing! If you find red onion too strong raw, give it a quick soak in ice water for 10 minutes, then drain.
1 cup carrots, shredded: More color, more crunch, more goodness!
1 cup edamame, shelled: Hello, plant-based protein power!
½ cup fresh cilantro, chopped: Bright, fresh, and essential for that Thai-inspired flavor.
2 green onions, chopped: Adds a gentle oniony flavor.
½ cup cashews, halves: For crunch and healthy fats. You can roughly chop them if you prefer smaller pieces.

And for that dreamy dressing:

¼ cup creamy peanut butter, crunchy or smooth: The heart and soul of our dressing! Use whatever you have on hand.
2 teaspoons freshly grated ginger: A punchy, warm flavor that makes the dressing sing. Don’t skip the fresh stuff if you can help it!
3 Tablespoons low-sodium soy sauce: For savory depth. Use tamari for a gluten-free option.
1 Tablespoon honey (or sub maple syrup): A touch of sweetness to balance the flavors. Maple syrup makes it vegan!
1 Tablespoon red wine vinegar: Adds necessary acidity.
1 teaspoon sesame oil: A little bit goes a long way for that authentic flavor.
1 teaspoon olive oil: Helps bring it all together.
1 teaspoon Sriracha hot sauce: Just enough heat to make things interesting. Adjust to your spice preference!
Water, to thin if necessary: Just a splash or two to get that perfect pourable consistency.

How to Make It

Alright, let’s get this salad party started! It’s super simple, I promise.

1. First things first, cook that quinoa! Follow the package directions – usually, it’s simmering 3/4 cup quinoa in 1.5 cups water or broth until the water is absorbed and the quinoa is fluffy. This is the most “active” part, so get it going and then set it aside to cool completely. Letting it cool is key so you don’t end up with a wilted salad!

2. While your quinoa is doing its thing and cooling down, let’s make the star of the show: the dressing! Grab a small bowl and whisk together the peanut butter, grated ginger, soy sauce (or tamari!), honey (or maple syrup), red wine vinegar, sesame oil, olive oil, and Sriracha. Whisk, whisk, whisk until it’s smooth and combined. It might be a little thick at first, so grab a teaspoon or two of water and whisk it in until the dressing is easy to pour. Taste it! Need more heat? Add a tiny bit more Sriracha. Need more sweetness? A little more honey! Make it yours.

3. Now for the fun part – assembly! In your biggest mixing bowl, combine the cooled quinoa with all those gorgeous veggies: the shredded red cabbage, diced red bell pepper, chopped red onion, shredded carrots, shelled edamame, chopped fresh cilantro, chopped green onions, and those lovely cashews.

4. Time for the grand finale! Pour that glorious, flavorful peanut dressing right over all the salad ingredients in the big bowl.

5. Grab your spoons or salad tongs and gently toss everything together. Make sure every piece of quinoa and every veggie gets a nice coating of that amazing dressing. Give it a good toss until everything looks beautifully combined and vibrant.

And that’s it! You’ve just made yourself a seriously delicious, healthy, and satisfying salad. Go ahead, dig in!

Substitutions & Additions

This salad is super flexible! Feel free to swap things out based on what you have or what you love:

Nut-Free? Swap the cashews for roasted sunflower seeds or pepitas. For the dressing, use tahini or sunflower seed butter instead of peanut butter.
Veggies: Don’t have something? Swap it! Try snap peas, shredded broccoli slaw mix, cucumber, or thinly sliced kale.
Protein Boost: Want more protein? Add grilled chicken, pan-fried tofu (marinate it in a little extra dressing!), shrimp, or chickpeas.
Greens: You can serve this over a bed of your favorite greens like spinach or mixed greens for extra volume.
Vinegar: Rice vinegar is a great substitute for red wine vinegar in the dressing.

Tips for Success

Rinse Your Quinoa: Always rinse dry quinoa under cold water before cooking. This removes the bitter saponin coating.
Cool the Quinoa: Seriously, let it cool completely! Warm quinoa will make your veggies wilt. You can spread it out on a baking sheet to speed up the cooling process.
Prep Ahead: Cook the quinoa and chop all the veggies ahead of time. Store them separately in the fridge. Make the dressing ahead of time too. Then, just combine and dress right before serving.
Dressing Consistency: The dressing thickness can vary based on your peanut butter. Don’t be afraid to add a little extra water (a teaspoon at a time!) until it’s easy to pour and toss.

How to Store It

This salad stores pretty well! If you think you’ll have leftovers or are making it for meal prep, I highly recommend storing the dressing and the salad ingredients separately. This keeps the veggies crisp and prevents the quinoa from getting mushy.

Keep the undressed salad mix and the dressing in airtight containers in the refrigerator. They should last for 3-4 days. When you’re ready to eat, just scoop out a portion of the salad mix and toss it with just enough dressing for that single serving.

FAQs

Can I make this salad ahead of time for meal prep?

Absolutely! It’s perfect for meal prep. Just follow the tip above: store the dressing and the salad components separately and combine right before eating to keep everything fresh and crunchy.

Is this recipe gluten-free?

As written, it uses soy sauce, which contains gluten. To make it gluten-free, simply swap the soy sauce for tamari.

What if I don’t have red wine vinegar?

Rice vinegar is the best substitute and works beautifully in this recipe. You could also try apple cider vinegar in a pinch, though the flavor will be slightly different.

Can I add other vegetables?

Please do! This salad is very adaptable. Broccoli florets, cucumber, bell peppers of any color, shredded Brussels sprouts, or sugar snap peas would all be delicious additions.

Easy & Healthy Thai Peanut Quinoa Salad

This High Protein Thai Quinoa Salad is vibrant, crunchy, and packed with flavor and good stuff. It's easy to pull together, surprisingly filling thanks to quinoa and edamame, and features a dreamy peanut dressing. Perfect for a healthy desk lunch or simple weeknight meal.

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Equipment

Small bowl for dressing
Whisk
Biggest mixing bowl
Spoons or salad tongs
Baking Sheet optional, for cooling quinoa

Ingredients

Salad Ingredients

0.75 cup quinoa, uncooked Our superstar high-protein base! Make sure to rinse it well.
1 cup red cabbage, shredded heaping: Adds amazing color and that signature crunch.
0.25 cup red bell pepper, diced Little bursts of sweetness and color.
0.25 cup red onion, chopped A touch of zing! If you find red onion too strong raw, give it a quick soak in ice water for 10 minutes, then drain.
1 cup carrots, shredded More color, more crunch, more goodness!
1 cup edamame, shelled Hello, plant-based protein power!
0.5 cup fresh cilantro, chopped Bright, fresh, and essential for that Thai-inspired flavor.
2 green onions, chopped Adds a gentle oniony flavor.
0.5 cup cashews, halves For crunch and healthy fats. You can roughly chop them if you prefer smaller pieces.

Dressing Ingredients

0.25 cup creamy peanut butter crunchy or smooth: The heart and soul of our dressing! Use whatever you have on hand.
2 teaspoons freshly grated ginger A punchy, warm flavor that makes the dressing sing. Don't skip the fresh stuff if you can help it!
3 Tablespoons low-sodium soy sauce For savory depth. Use tamari for a gluten-free option.
1 Tablespoon honey (or sub maple syrup): A touch of sweetness to balance the flavors. Maple syrup makes it vegan!
1 Tablespoon red wine vinegar Adds necessary acidity.
1 teaspoon sesame oil A little bit goes a long way for that authentic flavor.
1 teaspoon olive oil Helps bring it all together.
1 teaspoon Sriracha hot sauce Just enough heat to make things interesting. Adjust to your spice preference!
Water to thin if necessary: Just a splash or two to get that perfect pourable consistency.

Instructions

First things first, cook that quinoa! Follow the package directions – usually, it's simmering 3/4 cup quinoa in 1.5 cups water or broth until the water is absorbed and the quinoa is fluffy. This is the most "active" part, so get it going and then set it aside to cool completely. Letting it cool is key so you don't end up with a wilted salad!
While your quinoa is doing its thing and cooling down, let's make the star of the show: the dressing! Grab a small bowl and whisk together the peanut butter, grated ginger, soy sauce (or tamari!), honey (or maple syrup), red wine vinegar, sesame oil, olive oil, and Sriracha. Whisk, whisk, whisk until it's smooth and combined. It might be a little thick at first, so grab a teaspoon or two of water and whisk it in until the dressing is easy to pour. Taste it! Need more heat? Add a tiny bit more Sriracha. Need more sweetness? A little more honey! Make it yours.
Now for the fun part – assembly! In your biggest mixing bowl, combine the cooled quinoa with all those gorgeous veggies: the shredded red cabbage, diced red bell pepper, chopped red onion, shredded carrots, shelled edamame, chopped fresh cilantro, chopped green onions, and those lovely cashews.
Time for the grand finale! Pour that glorious, flavorful peanut dressing right over all the salad ingredients in the big bowl.
Grab your spoons or salad tongs and gently toss everything together. Make sure every piece of quinoa and every veggie gets a nice coating of that amazing dressing. Give it a good toss until everything looks beautifully combined and vibrant.

Notes

Substitutions & Additions: Nut-Free? Swap cashews for roasted sunflower seeds or pepitas. Use tahini or sunflower seed butter instead of peanut butter for the dressing. Veggies can be swapped - try snap peas, shredded broccoli slaw mix, cucumber, or thinly sliced kale. For a protein boost, add grilled chicken, pan-fried tofu, shrimp, or chickpeas. Can serve over a bed of greens like spinach or mixed greens. Rice vinegar is a great substitute for red wine vinegar.

Tips for Success: Always rinse dry quinoa under cold water before cooking to remove the bitter saponin coating. Let quinoa cool completely before adding to the salad to prevent wilting; spread it on a baking sheet to speed cooling. Prep ahead by cooking quinoa and chopping veggies; store separately in the fridge. Make dressing ahead too. Combine and dress right before serving. Adjust dressing thickness with water as needed.

Storage: Store dressing and salad ingredients separately in airtight containers in the refrigerator for 3-4 days to keep veggies crisp. Combine just before eating.