Thai Quinoa Salad with Peanut Dressing

 Thai Quinoa Salad with Peanut Dressing is a fresh, flavorful salad with a perfect balance of savory, sweet, and tangy notes. Packed with veggies, protein-rich quinoa, and topped with a creamy peanut dressing, it’s both healthy and delicious.

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Ingredients

For the Salad:

1 cup quinoa, rinsed and cooked (makes about 3 cups cooked)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, thinly sliced

1/4 cup red cabbage, thinly sliced (optional)

1/4 cup cilantro, chopped

1/4 cup chopped peanuts (or cashews, for crunch)

1/4 cup green onions, chopped

1/2 avocado, sliced (optional)

For the Peanut Dressing:

1/4 cup peanut butter (smooth or crunchy)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup

1 teaspoon sesame oil

1/2 teaspoon grated ginger (optional)

1-2 tablespoons warm water (to thin the dressing)

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Instructions

1. Cook the Quinoa:

Rinse the quinoa under cold water.

Cook according to package instructions. Once done, fluff with a fork and let it cool to room temperature or chill in the fridge.

2. Prepare the Vegetables:

While the quinoa cooks, prep the vegetables: shred the carrots, slice the red bell pepper and cucumber, and thinly slice the red cabbage (if using). Chop the cilantro, peanuts, and green onions.

3. Make the Peanut Dressing:

In a small bowl or jar, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), sesame oil, and grated ginger.

Add 1-2 tablespoons of warm water to reach your desired dressing consistency (smooth and pourable).

4. Assemble the Salad:

In a large bowl, combine the cooked quinoa, shredded carrots, bell pepper, cucumber, red cabbage, cilantro, and green onions.

Drizzle the peanut dressing over the salad and toss gently to coat.

5. Garnish and Serve:

Top with chopped peanuts and sliced avocado (if using). Serve immediately, or chill the salad for 20-30 minutes before serving for even more flavor.

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Tips:

Meal Prep: The salad and dressing can be made ahead of time and stored separately. Toss together just before serving.

Protein Boost: Add grilled chicken, tofu, or shrimp to make it a heartier meal.

Spicy Kick: Add a dash of sriracha or chili flakes to the dressing for some heat.

This Thai Quinoa Salad with Peanut Dressing is a vibrant, satisfying dish that’s perfect for lunch, dinner, or a side dish!