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    Home » Recipes » Salad

    Fresh Thai Quinoa Salad with Peanut Sauce

    Apr 23, 2018 by Kaitlin

    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.

    Small glass jar filled with creamy Thai Peanut Sauce

    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.
    5 from 8 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Total Time: 30 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 (uncooked)
    • 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, 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 peanut sauce 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

    *To cook quinoa: I combine 3/4 cup rinsed quinoa with 1 1/4 cup water in a small saucepan. Then lightly simmer (covered) for about 15-20 minutes.
    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.
    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)

    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.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Quinoa Tabbouleh
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Cucumber Salad
    • Southwestern Chopped Salad with Cilantro-Lime Dressing

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

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Aimee

      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 McGinn

        March 31, 2021 at 9:20 am

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

        Reply
    2. Sophie

      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 McGinn

        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
    3. Aliya Gardea

      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 McGinn

        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
    4. Judy

      February 24, 2019 at 3:56 pm

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

      Reply
      • Kaitlin McGinn

        February 24, 2019 at 4:19 pm

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

        Reply
    5. Margaret Esplin

      July 25, 2018 at 4:32 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        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
    6. Kat

      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 | The Garden Grazer

        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 beautiful week!

        Reply
    7. Lisa McGlinn

      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 | The Garden Grazer

        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
    8. CK

      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 | The Garden Grazer

        April 27, 2018 at 2:15 pm

        So great to hear you enjoyed!

        Reply
    9. Lisa McGlinn

      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

        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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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