Name: Crunchy Thai Peanut & Quinoa Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: ¾ cup uncooked quinoa or millet; 1 ½ cups water; 2 cups shredded purple cabbage; 1 cup grated carrot; 1 cup thinly sliced snow peas or sugar snap peas; ½ cup chopped cilantro; ¼ cup thinly sliced green onion; ¼ cup chopped roasted and salted peanuts, for garnish; ¼ cup smooth peanut butter; 3 tablespoons reduced-sodium tamari or soy sauce; 1 tablespoon maple syrup or honey; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1-2 teaspoons grated fresh ginger; ½ lime, juiced; Pinch of red pepper flakes

Jump to Recipe

If you’re on the hunt for a truly vibrant, crave-worthy meal that shines at lunch, dinner, and even as a picnic showstopper, Crunchy Thai Peanut & Quinoa Salad is about to become your new go-to. This bowlful of color delivers the perfect harmony of nutty quinoa, crisp veggies, fresh herbs, and an irresistibly creamy peanut dressing, finished with a sprinkle of roasted peanuts for that must-have crunch. Whether you want something filling yet fresh, or you’re looking to wow friends at your next potluck, this salad is the delicious answer you didn’t even know you needed!

Crunchy Thai Peanut & Quinoa Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crunchy Thai Peanut & Quinoa Salad is in its simple, fresh ingredients—each one bringing its unique flavor, texture, and flair. Gather these essentials and let every component work its magic!

Quinoa or Millet: Provides a hearty, protein-packed base and soaks up all the flavors of the dressing.
Water: Essential for perfectly fluffy quinoa—be sure to measure for great texture every time.
Purple Cabbage: Adds gorgeous color, satisfying crunch, and a subtle sweetness.
Grated Carrot: Offers freshness and a pop of orange that brightens the whole dish.
Snow Peas or Sugar Snap Peas: Their snap and delicate flavor keep every bite interesting.
Cilantro: Infuses the salad with bright, herbal vibrance that ties all the flavors together.
Green Onion: Gives a gentle oniony bite and a splash of green.
Roasted & Salted Peanuts: The rich, crunchy garnish that makes this salad truly pop.
Smooth Peanut Butter: The key player for that creamy, classic Thai-inspired dressing.
Reduced-Sodium Tamari or Soy Sauce: Brings the salty umami depth to the sauce.
Maple Syrup or Honey: Balances out the savory with just the right touch of sweetness.
Rice Vinegar: Adds acidity, making the flavors sing and keeping things lively.
Toasted Sesame Oil: Brings a deliciously nutty, aromatic finish to the dressing.
Fresh Ginger: Provides a zesty, energizing note (use extra if you’re a ginger fan!).
Lime Juice: Offers brightness and ties the salad together with its citrusy kick.
Red Pepper Flakes: A pinch is all you need for gentle heat—feel free to add more if you love spice.

How to Make Crunchy Thai Peanut & Quinoa Salad

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold running water with a fine mesh strainer—this removes any bitterness and ensures a fluffier final dish. In a medium pot, combine your rinsed quinoa with water, bring it gently to a boil, then simmer with a lid on. After 10 to 15 minutes, once all the water is absorbed, remove from the heat and let it rest covered for 5 minutes. Fluff with a fork to separate the grains, and set aside to cool before mixing in with your fresh ingredients.

Step 2: Whip Up the Peanut Sauce

This sauce is what brings Crunchy Thai Peanut & Quinoa Salad to life. In a bowl, whisk together the peanut butter and tamari or soy sauce until velvety smooth. If it feels too thick, give it a quick zap in the microwave for easier mixing! Now add the maple syrup or honey, rice vinegar, sesame oil, fresh ginger, lime juice, and red pepper flakes. Keep whisking until everything is beautifully combined and pourable—if you need to, a splash of water helps thin it out.

Step 3: Toss Together the Salad

Grab a large serving bowl and let the fun begin! Add the cooled quinoa, shredded cabbage, carrots, sliced snow peas, chopped cilantro, and green onion. Pour over that luscious peanut sauce, then toss, toss, toss—making sure every bite is coated and bursting with flavor. Have a taste, and if you like, season with a touch more salt.

Step 4: Garnish and Serve

Spoon the salad into individual bowls and sprinkle generously with roasted peanuts. The finishing touch: a little extra cilantro or a fresh squeeze of lime if you’re feeling fancy. Enjoy your satisfyingly crunchy, flavor-filled masterpiece!

How to Serve Crunchy Thai Peanut & Quinoa Salad

Garnishes

Go wild with toppings! Beyond the roasted peanuts (which are a must for that signature crunch), I love a scattering of extra green onion, a shower of fresh cilantro, and a few extra chili flakes for color and kick. Even a handful of toasted sesame seeds or a wedge of lime on the side can elevate your Crunchy Thai Peanut & Quinoa Salad to new levels of flavor and presentation.

Side Dishes

While this salad stands tall as a meal on its own, it also plays nicely with simple grilled proteins like tofu, chicken, or shrimp. Pair it with a bowl of miso soup or some veggie spring rolls for a fresh, nourishing feast. For picnics or potlucks, serve it alongside fruit salad or a light cucumber slaw to keep things cool and refreshing.

Creative Ways to Present

If you’re entertaining, try serving Crunchy Thai Peanut & Quinoa Salad in lettuce cups for adorable finger food, or layer it in Mason jars for the world’s prettiest meal prep. You can also plate it over a bed of greens for a more traditional salad feel, or stuff into rice paper rolls for a fun twist on summer rolls. The possibilities are endless and guaranteed to wow!

Make Ahead and Storage

Storing Leftovers

This salad is a meal prep superstar! Store leftovers in an airtight container in the refrigerator for up to four days. For best results, keep the chopped peanuts separate until just before serving; this helps preserve all that irresistible crunch.

Freezing

While most of the components freeze well on their own, Crunchy Thai Peanut & Quinoa Salad is best enjoyed fresh for optimal texture. Freezing the completed salad can cause the veggies to soften and the sauce to separate, but if you’d like to freeze cooked quinoa, simply store it in a freezer-safe bag and thaw as needed for future salads.

Reheating

If you prefer your salad slightly warm, pop a serving in the microwave for 20 to 30 seconds to take off the chill—just wait to add the peanuts until after. The salad is absolutely lovely cold or at room temperature, so it’s totally up to your mood and the weather!

FAQs

Can I use a different grain instead of quinoa?

Absolutely! Millet, farro, or even brown rice work as delicious bases if you prefer or already have them on hand. Just be sure to cook your chosen grain according to package instructions and allow it to cool before mixing into the salad.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of regular soy sauce, the entire Crunchy Thai Peanut & Quinoa Salad is naturally gluten-free. Always double-check your labels for unexpected gluten-containing ingredients, especially in sauces.

What can I substitute for peanut butter if there’s an allergy?

Sunflower seed butter or almond butter are fantastic substitutes and will give a different but equally creamy, delicious twist to the salad. Top with roasted seeds or your favorite allergy-friendly crunchy garnish instead of peanuts.

How do I make this salad spicier?

Craving more heat? Add extra red pepper flakes, a drizzle of sriracha, or some finely diced fresh chili pepper right into the peanut sauce. Adjust to your spice tolerance and enjoy that extra kick!

Can I prep the veggies ahead of time?

Absolutely! Shred, chop, and slice your veggies up to two days in advance. Store them separately in airtight containers in the fridge, then assemble and toss with the dressing when you’re ready to serve Crunchy Thai Peanut & Quinoa Salad.

Final Thoughts

This salad is every bit as fun to make as it is to eat—bright, bold, nourishing, and totally customizable. If you’re looking for a fresh, flavor-packed way to shake up your meal routine, don’t wait another day to treat yourself to Crunchy Thai Peanut & Quinoa Salad. Your tastebuds (and your future lunchbox) will thank you!

Crunchy Thai Peanut & Quinoa Salad Recipe

★★★★★

5.3 from 18 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Crunchy Thai Peanut & Quinoa Salad is a vibrant and nutritious dish that combines the flavors of quinoa, purple cabbage, carrots, snow peas, and a delicious peanut sauce.

Instructions

Cook the quinoa: Rinse the quinoa, then cook in water until absorbed. Fluff with a fork and let cool.
Make the peanut sauce: Whisk together peanut butter, tamari, and other sauce ingredients until smooth.
Combine ingredients: In a bowl, mix quinoa, cabbage, carrot, snow peas, cilantro, and green onion. Add peanut sauce and toss to coat.
Serve: Divide into bowls, garnish with peanuts, and enjoy!