Name: Crunchy Thai Peanut & Quinoa Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 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 teaspoon grated fresh ginger (can use 2 teaspoons for stronger ginger flavor); ½ lime, juiced (about 1 ½ tablespoons); Pinch of red pepper flakes

Jump to Recipe· 3.9 from 6 reviews

If you are craving a salad that bursts with texture, color, and vibrant flavor, you have to try this Crunchy Thai Peanut & Quinoa Salad Recipe. It’s a delightful blend of nutty quinoa combined with crisp vegetables, all brought together by a luscious, creamy Thai-inspired peanut dressing that perfectly balances savory, sweet, and tangy notes. This salad isn’t just beautiful on the plate; it’s an absolute crowd-pleaser that elevates simple ingredients into something truly special. Whether you’re looking for a satisfying lunch or a stunning side dish, this recipe will quickly become one of your all-time favorites.

Ingredients You’ll Need

A white cutting board sits on a white marbled surface with fresh vegetables neatly arranged on it. On the left, there are five long orange carrot sticks placed parallel to each other. Next to the carrots are green snow peas, piled in a small mound with their smooth, shiny skins visible. Close to the snow peas are several stalks of fresh green onions with thin, long leaves, standing upright and slightly fanned out. To the right of the green onions is a bunch of bright green cilantro, full of delicate leaves. At the bottom left corner of the board is a half of a purple cabbage showing tightly packed, rich purple and white layers with a textured surface. At the upper edge of the cutting board, a clear plastic jar holds a light brown creamy sauce, with a woman's hand holding a whisk dipped in it. The photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and easy to find, yet each plays a crucial role in making this Crunchy Thai Peanut & Quinoa Salad Recipe shine. From the hearty quinoa that adds substance, to the fresh vegetables that provide crunch and color, and of course the peanut sauce that ties everything together with a punch of flavor, every element is essential.

¾ cup uncooked quinoa or millet: The perfect protein-packed base that’s fluffy and nutty in flavor.
1 ½ cups water: Used to cook the quinoa just right—light and tender.
2 cups shredded purple cabbage: Adds vibrant color and a satisfying crunch.
1 cup grated carrot: Brings a natural sweetness and bright orange hue.
1 cup thinly sliced snow peas or sugar snap peas: Crisp, fresh, and lightly sweet for texture contrast.
½ cup chopped cilantro: Aromatic and refreshing herbaceous note.
¼ cup thinly sliced green onion: Mild onion flavor for subtle sharpness.
¼ cup chopped roasted and salted peanuts, for garnish: Adds an irresistible crunch and salty finish.
¼ cup smooth peanut butter: The creamy heart of the sauce, rich and nutty.
3 tablespoons reduced-sodium tamari or soy sauce: Brings umami depth without overpowering.
1 tablespoon maple syrup or honey: Balances savory with a touch of sweetness.
1 tablespoon rice vinegar: Adds zesty brightness and acidity.
1 teaspoon toasted sesame oil: A fragrant, nutty accent that lifts the sauce.
1 teaspoon grated fresh ginger (or 2 teaspoons if you love it): Provides a lovely warmth and zing.
½ lime, juiced (about 1 ½ tablespoons): Fresh citrus tang to brighten the whole dish.
Pinch of red pepper flakes: For a gentle kick of heat that excites the palate.

How to Make Crunchy Thai Peanut & Quinoa Salad Recipe

Step 1: Cook the Quinoa

Start by rinsing the quinoa under cold running water. This step removes any bitterness so the final texture is lovely and light. Combine the rinsed quinoa with 1 ½ cups of water in a medium pot, then bring to a gentle boil. Reduce heat and let it simmer uncovered for about 10 to 15 minutes, until all the water has been absorbed. Once done, cover the pot and let it rest for 5 minutes, then fluff it gently with a fork. This perfectly cooked quinoa serves as the wholesome base that will soak up all the wonderful flavors to come.

Step 2: Whisk Together the Peanut Sauce

While the quinoa cooks, make your amazing peanut sauce. In a bowl, whisk together the peanut butter and tamari (soy sauce). If the mixture seems too stiff to combine smoothly, feel free to microwave it for about 30 seconds to loosen the texture. Then add the maple syrup, rice vinegar, toasted sesame oil, grated ginger, lime juice, and red pepper flakes. Whisk until the sauce is silky and smooth. If it feels too thick to coat the salad properly, stir in a splash of water. This sauce is what makes the Crunchy Thai Peanut & Quinoa Salad Recipe truly unforgettable.

Step 3: Combine and Toss

In a large serving bowl, add the cooled quinoa along with shredded purple cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onions. Pour the peanut sauce over the vibrant veggies and quinoa mixture, then toss everything gently but thoroughly so every bite is coated in the luscious dressing. Give it a quick taste and add a pinch of salt if needed to bring it all together. The balance of crunchy textures and creamy dressing makes this salad feel like a celebration in your mouth.

Step 4: Garnish and Serve

Right before serving, sprinkle the chopped roasted peanuts on top. These little crunchy nuggets add the perfect finishing touch, enhancing both texture and flavor beautifully. And just like that, you’ve made a stunning Crunchy Thai Peanut & Quinoa Salad Recipe that’s ready to impress.

How to Serve Crunchy Thai Peanut & Quinoa Salad Recipe

A large white bowl filled with a colorful salad showing layers of fine purple shredded cabbage, thin orange carrot strips, light green chopped snap peas, and beige quinoa grains mixed throughout, all gently tossed together with fresh green herbs visible around the edges. Inside the bowl, a spoon and a fork with black handles rest among the salad. Surrounding the bowl on a white marbled surface are a small glass container of chopped peanuts, a green half cut lime, a small jar of creamy orange dressing, and a piece of purple cabbage. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For added flair, consider sprinkling extra chopped peanuts, fresh cilantro leaves, and a few lime wedges alongside your salad. If you love spice, a gentle dusting of additional red pepper flakes or a drizzle of sriracha can make it pop even more. Garnishing is your opportunity to personalize every serving with brightness and crunch.

Side Dishes

This salad pairs beautifully with simple grilled chicken or tofu for a complete meal. It’s also fantastic alongside light spring rolls or a miso soup if you’re serving it as part of a bigger Asian-inspired menu. The freshness and creaminess make it a versatile companion to many dishes.

Creative Ways to Present

Try serving this salad in individual mason jars for meal prep or picnic-ready charm. Alternatively, use crisp lettuce leaves as edible cups for a fun, finger-friendly presentation. Layering it over mixed greens or even serving it chilled over rice noodles adds a delightful twist to enjoy the same beloved flavors.

Make Ahead and Storage

Storing Leftovers

This Crunchy Thai Peanut & Quinoa Salad Recipe keeps very well in the fridge for up to four days when stored in an airtight container. To prevent the peanuts from becoming soggy, keep them separate and add right before serving. Give the salad a quick toss before plating to refresh the flavors.

Freezing

This salad is best enjoyed fresh or refrigerated. Because of the crunchy vegetables and creamy peanut dressing, freezing is not recommended as it can alter the texture and flavor negatively.

Reheating

If you prefer your quinoa warm, you can reheat it gently on the stove or in the microwave before tossing with the fresh vegetables and peanut sauce. However, the salad is equally delightful served chilled or at room temperature for a refreshing bite.

FAQs

Can I use other nuts instead of peanuts?

Absolutely! While peanuts are traditional and give that classic Thai peanut flavor, chopped cashews or almonds can add a unique crunch and nutty twist to your salad.

Is it possible to make this salad vegan?

Yes! Just be sure to use maple syrup instead of honey in the dressing, and double-check that your tamari or soy sauce is vegan-friendly. This salad is naturally plant-based and suits vegan diets perfectly.

Can I substitute quinoa with other grains?

Definitely. Millet, couscous, or even brown rice work well as alternatives. Just adjust cooking times accordingly to ensure your grain is tender and fluffy.

How spicy is the salad?

The pinch of red pepper flakes adds a gentle warmth, but the salad is not overly spicy. Feel free to adjust the heat by adding more or less according to your preference.

What is the best way to fluff quinoa after cooking?

Use a fork to gently fluff cooked quinoa. This helps to separate the grains without mashing them, giving you that perfect airy texture for your salad.

Final Thoughts

You really can’t go wrong with this Crunchy Thai Peanut & Quinoa Salad Recipe. It’s a beautiful mix of flavors, textures, and colors that makes eating healthy feel like a treat. Whether you’re packing lunch, feeding a crowd, or just craving something fresh and satisfying, give this recipe a try. I promise it will quickly become one of your go-to salads!

Crunchy Thai Peanut & Quinoa Salad Recipe

Ingredients You’ll Need