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.

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

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Prep Time: 30

Total Time: 30

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

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

604

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3205

Vitamin C

Calcium

Iron

* 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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Fresh Thai Quinoa Salad with Peanut Sauce

Ingredients for Thai Quinoa Salad

Ingredients for Peanut Sauce

Customizing

Storing