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Fresh Thai-Style Quinoa Salad with Peanut Sauce

by Kaitlin

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

Vegan Thai Style Quinoa Salad in a bowl with spoon

This salad is bursting with bright colors and delicious Thai-inspired flavors. Plus fresh crunch and plant-based nutrients. So pleasantly filling! The key component for me is really the peanut sauce. It's luscious, savory, and so full of flavor.

Plus this meal is 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 quinoa as seen here, but also with 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 Easy Peanut Sauce.

Bowl of Thai Inspired Quinoa Salad with peanut sauce
Vegan Thai Style Quinoa Salad in a bowl with spoon
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5 from 7 votes

Fresh Thai-Style Quinoa Salad with Peanut Sauce

Colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing homemade garlic-ginger peanut sauce!
AuthorKaitlin - The Garden Grazer
Prep Time30 mins
Total Time30 mins
CategoryMain Dish, Salad, Side Dish
CuisineGluten-Free, Oil-Free, Thai-Inspired, Vegan
Servings5 medium bowls

Ingredients

US Customary - Metric
  • 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 combine 3/4 cup quinoa with 1 1/4 cup water and lightly simmer (covered) for about 20 minutes.
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: 361 kcalCarbohydrates: 35 gProtein: 14 gFat: 20 gSaturated Fat: 4 gPotassium: 586 mgFiber: 5 gSugar: 10 gVitamin A: 3201 IUVitamin C: 50 mgCalcium: 54 mgIron: 3 mg
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Reader Interactions

Comments

  1. Aimee

    This salad is delicious. I've made it three times in the past two months and I want to eat the entire bowl at one sitting when I make it...I don't, but I want to.5 stars

    Reply

    • Kaitlin McGinn

      Haha - awesome to hear, Aimee! Glad you're enjoying. Thanks for taking the time to leave such kind feedback. Very appreciated 🙂 Wishing you a lovely rest of the week! -Kaitlin

      Reply

  2. Sophie

    So flavorful and delicious! I have made this for lunch several times now, and it never disappoints.

    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

  3. 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

  4. Judy

    This salad is so delicious!! Thank you for sharing.

    Reply

    • Kaitlin McGinn

      Wonderful to hear you're enjoying it Judy! Appreciate your feedback 🙂 Have a beautiful week!

      Reply

  5. Unknown

    How do I download ur recipes?

    Reply

  6. Margaret Esplin

    This was delicious! The peanut sauce was my favorite part. We used crunchy peanut butter

    Reply

    • Kaitlin | The Garden Grazer

      Hi Margaret! Yay! So happy to hear you enjoyed this - thanks for the feedback. Glad it worked well with the crunchy PB too (I like the sound of some added texture!)

      Reply

  7. 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 | The Garden Grazer

      Hey Kat! So great to hear - thanks for the kind feedback 🙂 (And yes to trying this with lettuce wraps! Such a great idea.) Have a beautiful week!

      Reply

  8. Lisa McGlinn

    I made this today for lunch for my husband and myself and wow! it was delicious. I added edamame to my serving and my husband ate his in lettuce wraps. So good!!

    Reply

    • Kaitlin | The Garden Grazer

      Hi again Lisa! Thanks for your sweet and helpful feedback - edamame & lettuce wraps are fantastic ideas! Thrilled you and your husband enjoyed it!

      Reply

  9. CK

    This was an amazing recipe. So colorful and nutritious. I'm afraid it won't last long! Thank you thank you. A real winner

    Reply

    • Kaitlin | The Garden Grazer

      So great to hear you enjoyed! Wishing you a wonderful weekend!

      Reply

  10. Lisa McGlinn

    Looks delicious and I want to make it this week. Are the cashews raw or roasted?

    Reply

    • Kaitlin | The Garden Grazer

      Hi Lisa! I used raw cashews but feel free to toss in whatever you have on hand 🙂 Hope you enjoy it - have a beautiful week! -Kaitlin

      Reply

    • Lisa McGlinn

      Thanks Kaitlin! Hope to make this today. I bought all the ingredients last week and never got around to it.

      Reply

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