Spring is finally in the air. You want something fresh and light for your lunch. This high protein Thai quinoa salad is exactly what your body needs right now.
It is bright, colorful, and so satisfying. You will love how the creamy peanut dressing coats every single bite. This recipe makes eating healthy feel like a real treat.
Why You’ll Love This Recipe
This salad is a total meal prep dream for busy weeks. It stays crunchy and delicious for days in the fridge. You won’t have to worry about soggy leaves here.
It is also a fantastic choice for a healthy reset. The plant-based protein from quinoa and edamame keeps you full. Your whole family will enjoy these vibrant, fresh flavors.
Simple Method
Making this salad is very straightforward. You just need to cook the quinoa and chop your favorite veggies. Even beginner cooks can master this dish in no time.
The dressing comes together in one small bowl. You simply whisk it until it is silky and smooth. It is a stress-free way to get dinner on the table.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh garden produce. They create a beautiful rainbow in your bowl.
- 1 cup dry white quinoa
- 2 cups water
- 1.5 cups frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup purple cabbage, thinly shredded
- 0.5 cup chopped fresh cilantro
- 0.5 cup dry roasted peanuts, chopped
- 3 green onions, sliced
- 0.33 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons warm water
Step-by-Step Directions
- Rinse quinoa in a fine-mesh strainer under cold water to remove saponins.
- Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool completely.
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sweetener, sesame oil, ginger, and garlic until combined.
- Whisk in warm water 1 tablespoon at a time until the dressing reaches a pourable consistency.
- In a large bowl, combine the cooled quinoa, edamame, bell pepper, carrots, cabbage, cilantro, and green onions.
- Pour the peanut dressing over the salad and toss thoroughly to coat all components.
- Top with chopped roasted peanuts immediately before serving to maintain texture.
Best Ways to Enjoy It
Serve this salad in big, beautiful bowls. You can add extra fresh lime wedges on the side. The citrus juice really makes the peanut flavors pop.
Pack this into glass containers for easy weekday lunches. It is a great way to stay fueled during work. You will look forward to your break all morning.
Keep It Fresh
Store any leftovers in an airtight container. This salad stays fresh for up to four days in the fridge. It is a wonderful make-ahead option for busy families.
If you want it extra crunchy, keep the peanuts separate. Add them just before you eat. This keeps the nuts from getting soft over time.
Tips for Best Results
- Rinse your quinoa well to avoid any bitter taste.
- Let the quinoa cool completely before adding the fresh vegetables.
- Use warm water to help the peanut butter melt into the dressing.
- Grate your ginger fresh for the best flavor profile.
- Thaw your edamame quickly by rinsing it under warm water.
- Use a mandoline for perfectly thin cabbage shreds.
- Double the dressing if you like things extra saucy.
Ways to Switch It Up
- Add grilled chicken or shrimp for even more protein.
- Swap peanut butter for almond butter if you have an allergy.
- Use kale instead of cabbage for a hearty winter twist.
- Add a pinch of red pepper flakes for a spicy kick.
Common Questions
Can I use red quinoa instead?
Yes, any color of quinoa works perfectly. Red quinoa has a slightly nuttier texture. It looks beautiful against the bright orange carrots.
Is this recipe gluten-free?
It is as long as you use tamari. Traditional soy sauce contains wheat. Always check your labels to be safe.
I hope this fresh salad brings a little sunshine to your kitchen. It is such a simple way to nourish your body this spring. Happy cooking!
— Katie Wood
Ingredients
- 1 cup dry white quinoa
- 2 cups wate r
- 1.5 cups frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup purple cabbage, thinly shredded
- 0.5 cup chopped fresh cilantro
- 0.5 cup dry roasted peanuts, chopped
- 3 green onions , sliced
- 0.33 cup creamy peanut butter
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic , minced
- 2 tablespoons warm water
Instructions
- Rinse quinoa in a fine-mesh strainer under cold water to remove saponins.
- Combine quinoa and 2 cups of water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and allow to cool completely.
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sweetener, sesame oil, ginger, and garlic until combined.
- Whisk in warm water 1 tablespoon at a time until the dressing reaches a pourable consistency.
- In a large bowl, combine the cooled quinoa, edamame, bell pepper, carrots, cabbage, cilantro, and green onions.
- Pour the peanut dressing over the salad and toss thoroughly to coat all components.
- Top with chopped roasted peanuts immediately before serving to maintain texture.
