The Garden Grazer

Fresh Thai Quinoa Salad with Peanut Sauce

By 18 Comments

Colorful, crunchy Thai Quinoa Salad tossed in the most amazing homemade garlic-ginger peanut sauce! (Vegan, gluten-free, and oil-free)

Vegan Thai Quinoa Salad in a bowl with spoon

This salad is bursting with bright rainbow colors, delicious Thai flavors, plenty of fresh crunch, and awesome plant-based nutrition. I’m continually surprised at how pleasantly filling it is! The key component for me is really the peanut sauce. Delicious, savory, and SO full of flavor! Plus it’s a great choice for make-ahead meals & lunches (it still tastes awesome the next day after the flavors get a chance to mingle.)

Peanut dressing being poured on ingredients for Thai Quinoa Salad

I’ve made versions of this salad with the quinoa base seen here and also the more typical rice noodles, and enjoy it both ways so feel free to substitute the quinoa for your own favorite noodles/rice noodles as well. I find myself trending more towards the quinoa option for both the nutrition boost and sometimes the delicate rice noodles break apart on me creating a bit of a mess. (But a happy, delicious mess nonetheless!) For more notes and detailed instruction on the sauce, see my full post here for the Thai Peanut Sauce. Hope you enjoy as much as we do!

PS – come join The Garden Grazer on Instagram and share a pic if you make this! I love seeing your recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

Bowl of Thai Quinoa Salad with peanut sauce
Vegan Thai Quinoa Salad in a bowl with spoon
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5 from 5 votes

Fresh Thai Quinoa Salad with Peanut Sauce

Colorful, crunchy Thai Quinoa Salad tossed in the most amazing homemade garlic-ginger peanut sauce! (Vegan, gluten-free, and oil-free)
Author: Kaitlin – The Garden Grazer
Prep Time:30 minutes
Total Time:30 minutes
Category: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Thai, Vegan
Servings:5 medium bowls

Ingredients

  • 3/4 cup quinoa (uncooked)
  • 1 1/2 cups red cabbage
  • 1 medium carrot
  • 1 red bell pepper
  • 2 green onions
  • 1/3 cup cilantro
  • 1/2 cup cashews (or peanuts, or a combo of both)

For the peanut sauce:

  • 1/2 cup peanut butter (I use creamy, natural)
  • 2 Tbsp. brown sugar or maple syrup (more/less to taste)
  • 1 1/2 Tbsp. tamari (or soy sauce)
  • 2 Tbsp. fresh lemon or lime juice
  • 1-2 cloves garlic
  • 3/4 tsp. fresh grated ginger (or more to taste)
  • Hot water (to thin to desired consistency)
  • Optional: red pepper flakes

Instructions

  • Rinse and cook the quinoa according to package instructions.*
  • Meanwhile, make the peanut sauce: mince garlic and grate ginger. In a mixing bowl, add all ingredients except water. Heat about 3/4 cup of water to just under boiling. Slowly add water, a couple tablespoons at a time, and whisk. Continue adding water and whisking until sauce reaches your desired consistency. (I usually end up adding roughly 1/2 cup water.) Set aside.
  • Prepare veggies: thinly slice or shred cabbage, grate carrot, thinly slice or dice bell pepper, slice green onions, and roughly chop cilantro (stems removed). Place in a large mixing bowl.
  • Add cashews (and/or peanuts) and cooked quinoa.
  • Add dressing and toss well to combine.
  • Top with more nuts or cilantro if desired.

Notes

*I simmer 3/4 cup quinoa in about 1 1/4 cup water or veggie broth covered for about 20 minutes. (I use water for this recipe since it has plenty of other flavor going on, but otherwise I like to use veggie broth to cook my quinoa for a nice flavor boost.)
This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.!
For gluten-free, use tamari.
Other additions: snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.

Nutrition Per Serving (estimate)

Calories: 361kcal | Carbohydrates: 35g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Potassium: 586mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3201IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 3mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Photo collage of Vegan Thai Quinoa Salad

Enjoying this Thai Quinoa Salad? Check out the full “Vegan Salad” archives on the site for more inspiration! (Or this ultra-fresh Quinoa Tabbouleh.)

Reader Interactions

Comments

  4. Kat

    I made this for a family gathering. It was so delicious! Loved it!! It was devoured, I'll definitely be making this again. I like the other commenters suggestion to use in lettuce wraps.

    Reply

    • Kaitlin McGinn

      Hey Kat! Yay, so fun to hear you made this for a family gathering! Glad it was enjoyed, thanks for the sweet comment 🙂 (And yes to trying this with lettuce wraps!! Such a great idea, need to try it soon!) Have a beautiful week! -Kaitlin

      Reply

    • Kaitlin McGinn

      Hi Margaret! YAY!! So happy to hear you enjoyed this – thanks for the feedback! Glad it worked well with the crunchy PB too (some added texture, yum!) Wishing you a lovely rest of the week! -Kaitlin

      Reply

  8. Aliya Gardea

    If I am going to make this for the week, it best to mix in the sauce initially or right as I am about to eat it?

    Reply

    • Kaitlin McGinn

      Hi Aliya! Apologies for my delayed response! I love it both ways but it’s all about personal preference 🙂 It will be a bit softer & creamier if you leave it separate and mix right before eating. Hope you enjoy it if you give it a try! Have a lovely week!

      Reply

    • Kaitlin McGinn

      Hi Sophie! So great to hear you’ve enjoyed this for lunch! Thanks so much for the kind feedback – very appreciated. Wishing you a lovely week! 🙂

      Reply

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