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Crunchy Thai Peanut & Quinoa Salad Recipe

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4 from 8 reviews

This Crunchy Thai Peanut & Quinoa Salad is a vibrant, nutrient-packed dish featuring cooked quinoa tossed with colorful shredded cabbage, grated carrot, crisp snow peas, and fresh herbs, all coated in a creamy, savory peanut sauce. Perfect as a refreshing side or a light meal, this salad combines textures and flavors with a hint of lime, ginger, and a touch of heat from red pepper flakes for a deliciously satisfying Thai-inspired taste.

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: use 2 teaspoons for stronger ginger flavor)
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes

Instructions

  1. Cook the Quinoa: Rinse the quinoa thoroughly under running water using a fine mesh colander. In a medium pot, combine the rinsed quinoa with 1 ½ cups of water. Bring to a gentle boil over medium heat, then lower heat to medium-low and simmer until the water is fully absorbed, about 10 to 15 minutes. Remove from heat, cover, and let it rest for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
  2. Prepare the Peanut Sauce: In a bowl, whisk together the peanut butter and tamari until smooth, warming it briefly in the microwave (up to 30 seconds) if needed to loosen. Add maple syrup or honey, rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk until the sauce is smooth and creamy. If it feels too thick, add a small amount of water to thin it to your desired consistency.
  3. Assemble the Salad: In a large serving bowl, combine the cooked and cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and sliced green onion. Toss well to mix the vegetables evenly. Pour the prepared peanut sauce over the salad and toss again until everything is lightly coated with the sauce. Taste and add a pinch of salt if needed, then toss once more.
  4. Serve and Garnish: Divide the salad into individual servings and garnish each portion with chopped roasted peanuts for an added crunchy texture.
  5. Storage: Store any leftovers covered and refrigerated for up to 4 days. To maintain peanut crunchiness, store the chopped peanuts separately and add just before serving.

Notes

  • Use quinoa or millet interchangeably based on your preference.
  • If you prefer, substitute honey for maple syrup in the peanut sauce.
  • Adjust the amount of fresh ginger based on your taste; 2 teaspoons will give a stronger kick.
  • Add water to the peanut sauce as necessary to achieve a smooth, tossable consistency.
  • For extra protein, consider adding grilled tofu or cooked chicken on top.
  • Store peanuts separately to prevent sogginess when refrigerating leftovers.

Find it online: https://cozyplatter.com/crunchy-thai-peanut-and-quinoa-salad-recipe/