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Crunchy Thai Quinoa Salad with Peanut Dressing

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A refreshing and vibrant Thai-inspired quinoa salad bursting with crisp vegetables and a creamy peanut dressing.

Ingredients

Scale
  • 1 cup (200g) quinoa, rinsed
  • 2 cups (480ml) water
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) thinly sliced red bell pepper
  • 1 cup (150g) thinly sliced cucumber
  • 1/2 cup (75g) chopped green onions
  • 1/2 cup (75g) chopped fresh cilantro
  • 1/2 cup (75g) chopped fresh mint
  • 1/2 cup (75g) roasted peanuts
  • 1/4 cup (60ml) smooth peanut butter
  • 2 tablespoons (30ml) soy sauce (or tamari for GF)
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 tablespoon (15ml) sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) grated ginger
  • 2–3 tablespoons (30-45ml) water to thin

Instructions

  1. Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Once done, remove from heat and let it cool for a few minutes.
  2. Prepare the vegetables: In a large bowl, combine the cooked quinoa, shredded carrots, red bell pepper, cucumber, green onions, cilantro, and mint.
  3. Whisk the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add water as needed to reach your desired consistency.
  4. Combine the salad: Pour the dressing over the quinoa mixture and toss to combine thoroughly.
  5. Garnish and serve: Garnish the salad with roasted peanuts before serving.

Notes

This salad can be stored in an airtight container in the refrigerator for up to three days. It tastes even better as flavors meld together.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/thai-quinoa-salad-crunchy-vegetables-peanut-dressing/

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