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Home » Recipes » Salad

Fresh Thai Quinoa Salad with Peanut Sauce

Apr 23, 2018 by Kaitlin · 22 Comments

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This fresh & colorful Thai-inspired Quinoa Salad is tossed in the most amazing homemade peanut sauce! It's so nourishing and great made ahead for picnics, meal prep, and more. (Vegan, gluten-free, oil-free.)

Vegan Thai Style Quinoa Salad in a bowl with spoon

This healthy quinoa salad is nourishing AND beautiful! It combines bright colors, delicious flavors, and lots of fun textures.

Plus it's pleasantly filling and a good source of plant-based protein, fiber, and iron.

This meal is perfect for make-ahead meals, lunches, and meal prep. (It tastes great the next day after the flavors get a chance to mingle.)

My favorite part is the homemade creamy peanut sauce. It's rich, luscious, and adds so much flavor!

Fresh salad ingredients like cabbage, carrot, and bell pepper laid out in a bowl

Ingredients for Thai Quinoa Salad

For this salad portion you will toss together:

  • White quinoa: You will need one cup quinoa for this recipe (which is about 4 cups cooked quinoa). Or substitute with your favorite noodles or rice noodles for a noodle salad instead.
  • Red cabbage: This is also known as purple cabbage. It contains antioxidants called anthocyanins that are responsible for the deep purple color. It's also rich in sulforaphane (a powerful phytochemical found in cruciferous vegetables). Sulforaphane has been linked to many health benefits such as heart health, digestion, anti-cancerous benefits, and more.
  • Carrot
  • Red bell pepper: Or you can use yellow or orange bell pepper instead. (I wouldn't recommend the flavor of green bell pepper for this recipe.)
  • Green onion (scallion)
  • Fresh cilantro: I like the freshness this adds, but if you don't care for cilantro, simply omit it.
  • Cashews: Or substitute peanuts or slivered almonds if desired. This adds some really great crunch to the salad.
Peanut dressing being poured on fresh ingredients

Ingredients for Peanut Sauce

For the peanut sauce you will whisk together in a bowl:

  • Peanut butter: I use creamy and natural. But you could also substitute another nut butter like almond butter if desired.
  • Pure maple syrup: This is a great way to naturally sweeten the dressing, but you can use brown sugar instead which works great too.
  • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Coconut aminos could also work.
  • Fresh lemon juice: You will need about two tablespoons lemon juice, which is about half of lemon. (Or you can use fresh lime juice instead.)
  • Garlic cloves
  • Fresh ginger: Use as much or as little as you prefer.
  • Hot water to thin

Tip: For more notes and detailed instructions, see my full post for the Easy Peanut Sauce.

Vegan peanut sauce in a small glass jar with serving spoon

Customizing

Vegetables: Add other veggies like snow peas, cucumber, broccoli, bean sprouts, shredded kale, spinach, etc.

Extra protein: Include cooked, shelled edamame or your favorite baked tofu for extra plant-based protein if desired.

Herbs & seeds: Garnish your bowl with fresh Thai basil, red pepper flakes, or sesame seeds before serving.

Storing

Store leftovers covered in a sealed container in the fridge for about 3-4 days.

It's versatile! This salad is great for meal prep, a main dish or side dish, take-along lunches, picnics, etc.

Bowl of Thai Inspired Quinoa Salad with peanut sauce

For more inspiration, also browse all quinoa recipes or gluten-free recipes.

Vegan Thai Style Quinoa Salad in a bowl with spoon

Fresh Thai Quinoa Salad with Peanut Sauce

A colorful, crunchy Thai-inspired Quinoa Salad tossed in the most amazing garlic-ginger peanut sauce! Nourishing and great made ahead.
4.89 from 9 votes
Print Recipe Pin Recipe Comment
Prep Time: 30 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Thai-Inspired, Vegan
Servings: 5 medium bowls

Ingredients

  • 3/4 cup white quinoa
  • 1 1/2 cups red cabbage
  • 1 medium carrot
  • 1 red bell pepper
  • 2 green onions
  • 1/3 cup fresh cilantro
  • 1/2 cup cashews (or peanuts)
  • 1 batch Peanut Sauce

Instructions

  • Cook quinoa: Rinse and cook the quinoa according to package instructions. I combine 3/4 cup rinsed quinoa with 1 1/4 cup water in a small saucepan. Then lightly simmer (covered) for about 15 minutes or until water is absorbed.
  • Make the sauce: While the quinoa cooks, make the peanut sauce. (Use more or less water to thin it to your desired consistency for this salad.)
  • 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.
  • Assemble: Add cashews (and/or peanuts) and cooked quinoa to the large bowl. Add dressing and toss well to combine. Top with more nuts or cilantro if desired.

Notes

Storing: This salad keeps well covered in the fridge for about 3-4 days, making it a great choice for take-along lunches, picnics, etc.
Other additions: Snow peas, edamame, tofu, cucumber, broccoli, fresh Thai basil, sesame seeds, bean sprouts, shredded kale, spinach, etc.

Nutrition Per Serving (Estimate)

Nutrition Facts
Fresh Thai Quinoa Salad with Peanut Sauce
Amount per Serving
Calories
361
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Potassium
 
604
mg
17
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
14
g
28
%
Vitamin A
 
3205
IU
64
%
Vitamin C
 
50
mg
61
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this Thai Quinoa Salad recipe with peanut sauce, also check out:

  • Cashew Tofu Lettuce Wraps
  • Quinoa Tabbouleh
  • Vegan Taco Salad with Creamy Southwestern Dressing
  • Southwestern Chopped Salad with Cilantro-Lime Dressing

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Jennifer says

    June 14, 2024 at 7:19 pm

    Tonight was Thai night! So that meant making this delicious salad! I followed your recipe as written, including adding edamame as per your suggestion. I thought it was very flavourful, and allowed the unique taste of each vegetable to shine through. The peanut sauce is amazing and the cashews (I used roasted, unsalted) added a delightful crunch. I look forward to having leftovers for lunch! Thanks for sharing this wonderful recipe!

    Reply
    • Kaitlin says

      June 17, 2024 at 6:41 am

      Excellent to hear, Jennifer! Love that you added the edamame and roasted cashews for crunch - yum. Hope you enjoyed the leftovers, too!

      Reply
  2. Jessie A Georges says

    July 12, 2023 at 10:26 am

    4 stars
    This was yummy and healthy, but a bit bland. I served it with Sriracha which improved the blandness. I used pre-cut cabbage/broccoli/slaw which was a timesaver.

    Reply
    • Kaitlin says

      July 12, 2023 at 6:03 pm

      Hello, Jessie! Great idea adding a kick with sriracha and using pre-shredded slaw. That's fantastic. Thanks so much for sharing your helpful feedback!

      Reply
  3. Aimee says

    March 25, 2021 at 8:41 am

    5 stars
    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.

    Reply
    • Kaitlin says

      March 31, 2021 at 9:20 am

      Haha - awesome to hear, Aimee! Glad you're enjoying it so much. Thanks for taking the time to leave such kind feedback!

      Reply
  4. Sophie says

    January 06, 2020 at 11:54 am

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

    Reply
    • Kaitlin says

      January 21, 2020 at 10:03 am

      Hi Sophie! So great to hear you've enjoyed this for lunch! Thanks so much for the kind feedback.

      Reply
  5. Aliya Gardea says

    August 10, 2019 at 6:20 pm

    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 says

      September 16, 2019 at 9:24 am

      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!

      Reply
  6. Judy says

    February 24, 2019 at 3:56 pm

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

    Reply
    • Kaitlin says

      February 24, 2019 at 4:19 pm

      Wonderful to hear you're enjoying it Judy!

      Reply
  7. Margaret Esplin says

    July 25, 2018 at 4:32 pm

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

    Reply
    • Kaitlin says

      September 05, 2018 at 4:22 pm

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

      Reply
  8. Kat says

    May 29, 2018 at 6:00 am

    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 says

      May 29, 2018 at 4:15 pm

      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 great week!

      Reply
  9. Lisa McGlinn says

    April 30, 2018 at 5:08 pm

    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 says

      May 29, 2018 at 3:51 pm

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

      Reply
  10. CK says

    April 25, 2018 at 9:33 pm

    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 says

      April 27, 2018 at 2:15 pm

      So great to hear you enjoyed! Thanks for the feedback.

      Reply
  11. Lisa McGlinn says

    April 24, 2018 at 10:56 am

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

    Reply
    • Kaitlin | The Garden Grazer says

      April 24, 2018 at 5:05 pm

      Hi Lisa! I used raw cashews but feel free to toss in whatever you have on hand.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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