Go Back

Thai-Inspired Quinoa Salad

A vibrant Thai-inspired salad featuring quinoa, fresh vegetables, and a zesty peanut dressing, perfect for a healthy meal or quick lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup quinoa, rinsed Make sure to rinse to remove bitterness.
  • 2 cups water or vegetable broth Use broth for added flavor.
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots
  • 1/4 cup fresh cilantro, chopped Can be adjusted to taste.
  • 1/4 cup green onions, sliced Can be adjusted to taste.
  • 1/4 cup crushed peanuts (optional) For added texture.
For the Dressing
  • 3 tablespoons peanut butter Can substitute with almond butter or tahini.
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 1 tablespoon soy sauce (or coconut aminos for a soy-free option)
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, minced
  • 2-3 tablespoons water (to thin, if necessary) Adjust to desired dressing consistency.

Method
 

Cooking Quinoa
  1. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid. Remove it from heat and fluff with a fork.
Preparing the Vegetables
  1. While the quinoa is cooking, chop your bell peppers, cucumber, cherry tomatoes, and carrots. Place them in a large bowl.
Making the Dressing
  1. In a small bowl, whisk together the peanut butter, lime juice, soy sauce (or coconut aminos), honey (or maple syrup), grated ginger, and minced garlic. Adjust the thickness with water until it reaches your desired consistency.
Combining Ingredients
  1. Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables. Pour the dressing over the quinoa and veggies, tossing everything together until well mixed.
Final Touches
  1. Gently fold in the fresh cilantro, green onions, and crushed peanuts if using. Taste and adjust the seasoning as needed.
Serving
  1. Serve chilled or at room temperature, and enjoy your fabulous Thai-Inspired Quinoa Salad!

Notes

To enhance the dish, rinse the quinoa before cooking, feel free to experiment with other vegetables, and consider adding proteins like grilled chicken or tofu. For those who are not fond of peanut butter, alternatives like almond butter or tahini can be used for the dressing. Leftovers can be stored in an airtight container in the fridge for up to 3 days.