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This easy Quinoa Salad recipe is delicious, easy to make, and protein rich. The homemade dressing is made with a delicious Thai peanut sauce that you will love.
Why You’ll Love This Recipe
This quinoa salad is loaded with flavor, color and crunch! The base of quinoa is an amazing source of protein, which makes this recipe even better. It is then loaded with finely chopped red cabbage, carrots, red onion, red pepper, green onions and cilantro. They are not only pretty but so delicious!
The homemade dressing is thai influenced, with a base of unsweetened natural peanut butter, soy sauce, sesame oil, ginger, honey, and vinegar. This adds more flavor and protein to this already amazing salad. The perfect recipe for meal prep.
Ingredients Needed
- Quinoa, Instant Pot Quinoa is my favorite way to cook quinoa, but you can also use the stovetop.
- Red Cabbage
- Red Bell Pepper
- Red Onion
- Carrots, shredded
- Cilantro
- Green Onions
- Cashews, you can also use peanuts
- Natural Peanut Butter
- Minced Garlic
- Soy Sauce
- Honey
- Red Wine Vinegar
- Sesame Oil
- Olive Oil
- Parsley or other fresh herbs as garnish, optional.
How to Make Quinoa Salad
- Boil 2 cups of water in a pot.
- Add quinoa, stir and cover.
- Reduce heat and simmer for 15 minutes.
- Fluff with a fork and cool
- Finely chop vegetables.
- Combine peanut butter and honey in a microwavable bowl and heat for about 25 seconds.
- Add in ginger, soy sauce, vinegar, and oils, stir until smooth.
- In a large bowl, combine quinoa and quinoa salad dressing to taste.
- Add diced vegetables and toss.
- Sprinkle with nuts.
- Garnish with some chopped parsley or other fresh herbs as a garnish.
- Chill or serve at room temperature.
Tips from leigh Anne
- Quinoa cooks just like rice. I use a ratio of two cups of water to one cup of quinoa on the stove top and a 1:1 ratio in the Instant Pot.
- Feel free to add in any other of your favorite veggies such as cucumbers, tomatoes or spinach.
- Substitute pine nuts, pistachios, almonds, pepitas or your favorite nut for the cashews and peanuts.
- If you wanted a little heartier fare you could add some shredded chicken to the dish too. Customize with what you have This salad is very forgiving.
- Add a sprinkle of feta cheese on top.
- Use broth instead of water to cook your quinoa. Cooking quinoa in chicken or vegetable broth adds depth and richness to the flavor, giving your salad a more savory base.
- Make it ahead for better flavor. Quinoa salad is a great make-ahead dish. Prepare it a few hours early so the dressing has time to soak in and the flavors can meld together.
Frequently Asked Questions
Can I make quinoa salad ahead of time?
Quinoa salad holds up really well in the refrigerator and will last for 3-4 days. The peanut sauce does absorb into the quinoa as it sits and sometimes I like to add a little bit more sauce on the second or third day to give it a bit more flavor.
Do I need to rinse quinoa before cooking?
Yes! Most quinoa has a natural coating called saponin that can taste bitter. Place it in a fine mesh strainer and rinse under cold water for 30–60 seconds before cooking.
Can I serve quinoa cold or warm?
Both! It’s delicious slightly warm, room temperature, or chilled in the fridge. For the best flavor, let it sit at room temperature for about 15 minutes before serving if it’s been refrigerated.
Why is my quinoa mushy?
Mushy quinoa usually means it was overcooked or had too much liquid. Stick to the correct ratio and avoid over-stirring while it cooks. Letting it sit covered for a few minutes after cooking helps it stay fluffy.
This quinoa salad is fresh, flavorful, and incredibly easy to make, making it the perfect side dish or light main for any occasion. Packed with wholesome ingredients, protein-rich quinoa, and a delicious dressing, it’s a healthy quinoa salad recipe you’ll turn to again and again. Whether you’re meal prepping for the week, hosting a gathering, or needing a dish for potlucks, this versatile quinoa salad delivers delicious results every time. It’s sure to become your favorite quinoa salad.
For other delicious salad and Thai inspired recipes try:
Be sure and follow me over on YouTube for weekly cooking demos.
Crunchy Thai Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 1 cup shredded red cabbage
- ½ red bell pepper diced
- ½ red onion diced
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- ¼ cup green onions diced
- ½ cup cashews or peanuts
- parsley or other fresh herbs, chopped for garnish
Dressing
- ¼ cup natural peanut butter creamy
- 1 tsp fresh minced ginger
- 3 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- 1 tsp sesame oil
- 1 tsp olive oil
Instructions
- Rinse quinoa by placing in a fine mesh strainer and rinse under cold water.
- Cook quinoa in a medium pan. Bring 2 cups of water to a boil, add quinoa, stir and cover. Reduce heat and simmer for 15 minutes. Fluff with a fork. Cool.
Dressing
- Place peanut butter and honey in a microwavable bowl and heat for about 25 seconds.
- Add in ginger, soy sauce, vinegar, and oils. Stir until smooth.
- In a large bowl, combine quinoa and dressing to taste.
- Add in remaining ingredients.
- Garnish with nuts, and chopped fresh herbs if desired.
- Chill or serve at room temperature
Tips & Notes:
- Quinoa cooks just like rice. I use a ratio of two cups of water to one cup of quinoa on the stove top and a 1:1 ratio in the Instant Pot.
- Feel free to add in any other of your favorite veggies such as cucumbers, tomatoes or spinach.
- Substitute pine nuts, pistachios, almonds or your favorite nut for the cashews and peanuts.
- If you wanted a little heartier fare you could add some shredded chicken to the dish too. Customize with what you have This salad is very forgiving.
- Use broth instead of water to cook your quinoa. Cooking quinoa in chicken or vegetable broth adds depth and richness to the flavor, giving your salad a more savory base.
- Make it ahead for better flavor. Quinoa salad is a great make-ahead dish. Prepare it a few hours early so the dressing has time to soak in and the flavors can meld together.
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Nutrition Facts:
Tracy says
Made this for my teenage girl’s lunches. We all absolutely loved it! Yum, yum, yum!
Leigh Anne says
So glad everyone enjoyed it!
Michelle says
I thought this was a bit heavy on the peanut butter. Made the dressing and then had to cut it in half and make it more of a vinegar/lime based dressing. It was just a personal preference. I like a sour and sweet flavor
foody schmoody says
Thanks for sharing this recipe and your yummy dessert recipes at Tuesday Tastings last week. I have a new obsession with quinoa so this recipe comes at the perfect time. Just when I was running out of things to do with it! So a super special thanks for this!
Don’t forget to come back Tuesday to see if you get a feature.