Thai Peanut Quinoa Salad
This Thai peanut quinoa salad bursts with bold Asian-inspired flavors from a rich and creamy peanut dressing with a hint of lime and ginger. It is a satisfying vegan dish loaded with colorful vegetables and complete plant-based protein that is perfect for meal prep.
A bold and colorful Thai-inspired quinoa salad drizzled with a creamy peanut lime dressing.
Nutrition per serving
Ingredients
base
salad
dressing
topping
Instructions
Cook the Quinoa
Rinse quinoa under cold water and cook according to package directions using a 1 to 2 ratio of quinoa to water. Simmer covered for 15 minutes then fluff with a fork and spread on a baking sheet to cool quickly.
Prepare the Peanut Dressing
Whisk together peanut butter, soy sauce, lime juice, grated ginger, and 2 to 3 tablespoons of warm water in a bowl until smooth and pourable. Adjust consistency with more water and taste for seasoning.
Prep the Vegetables
Shred the purple cabbage finely and grate or julienne the carrots. Place both into a large mixing bowl with the cooled quinoa. The vibrant colors make this salad as beautiful as it is delicious.
Toss and Garnish
Pour the peanut dressing over the quinoa and vegetable mixture. Toss everything well to coat evenly. Serve topped with chopped roasted peanuts and optional fresh cilantro or sliced green onions.
Substitutions
Common mistakes
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