Go Back

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.
Print Recipe Pin Recipe

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.