Vegan Thai Quinoa Salad Recipe

Introduction

This Vegan Thai Quinoa Salad is a vibrant and healthy dish packed with fresh vegetables, protein-rich quinoa, and a creamy peanut dressing. It’s perfect as a light lunch or a refreshing side that’s full of bold flavors and satisfying textures.

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cup finely sliced red cabbage
• 1 large red bell pepper, diced
• 1/4 cup finely diced red onion
• 1 cup shredded carrots
• 1/2 cup edamame
• 1/2 cup cilantro, chopped
• 1-2 green onions, chopped
• 1/4 cup chopped peanuts (for garnish)
• 1/4 cup creamy peanut butter or almond butter
• 1-2 teaspoons freshly grated ginger
• 1 clove garlic, finely minced
• 2 tablespoons low sodium soy sauce or tamari
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 2-4 tablespoons warm water
• Juice from 1/2 lime

Instructions

1. Step 1: Cook the quinoa according to package instructions and set aside to cool.
2. Step 2: While the quinoa is cooking, prepare the vegetables. Finely slice the red cabbage, dice the red bell pepper, finely dice the red onion, shred the carrots, chop the cilantro, and chop the green onions.
3. Step 3: Once the quinoa has cooled, transfer it to a large mixing bowl.
4. Step 4: Add all the prepared vegetables and edamame to the bowl with the quinoa.
5. Step 5: In a separate bowl, whisk together the peanut butter (or almond butter), grated ginger, minced garlic, soy sauce or tamari, maple syrup or honey, rice vinegar, lime juice, and 2 tablespoons of warm water. Add more water as needed to reach a smooth, pourable dressing consistency.
6. Step 6: Pour the dressing over the salad and toss until everything is evenly coated.
7. Step 7: Garnish the salad with chopped peanuts and, if you like, a sprinkle of crushed red pepper flakes before serving.

Tips & Variations

• For extra crunch, toast the chopped peanuts lightly before adding them as a garnish.
• Substitute lime juice with lemon juice for a slightly different citrus flavor.
• Add shredded mango or sliced avocado for a sweet and creamy twist.
• Use spiralized cucumber or zucchini noodles to add more freshness and crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to avoid the quinoa becoming soggy. When ready to eat, toss the salad with the dressing again. The salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of quinoa?

Yes, brown rice can be used as a substitute, but quinoa adds a unique texture and is higher in protein. Cook the rice according to package instructions before mixing with the veggies and dressing.

Is this salad gluten-free?

This salad is naturally gluten-free if you use gluten-free tamari or soy sauce. Always check the labels to ensure no gluten contamination.

Vegan Thai Quinoa Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

A vibrant and nutritious Vegan Thai Quinoa Salad packed with fresh vegetables and a creamy peanut dressing. This easy-to-make dish combines fluffy quinoa with crisp cabbage, bell peppers, carrots, edamame, and fragrant herbs for a refreshing, protein-rich meal perfect for lunch or a light dinner.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Grains and Vegetables

• 1 cup uncooked quinoa
• 1 1/2 cup finely sliced red cabbage
• 1 large red bell pepper, diced
• 1/4 cup finely diced red onion
• 1 cup shredded carrots
• 1/2 cup edamame
• 1/2 cup cilantro, chopped
• 1–2 green onions, chopped

Dressing and Garnish

• 1/4 cup creamy peanut butter or almond butter
• 1–2 teaspoons freshly grated ginger
• 1 clove garlic, finely minced
• 2 tablespoons low sodium soy sauce or tamari
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 2–4 tablespoons warm water
• Juice from 1/2 lime
• 1/4 cup chopped peanuts (for garnish)
• Crushed red pepper flakes (optional for garnish)

Instructions

1. Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook the quinoa according to package instructions, usually by simmering it in 2 cups of water for about 15 minutes until water is absorbed and quinoa is fluffy.
2. Prepare Vegetables: While the quinoa cooks, finely slice the red cabbage using a mandoline or knife for thin shreds. Dice the red bell pepper and red onion, shred the carrots, and chop the cilantro and green onions.
3. Let Quinoa Cool: Once cooked, transfer the quinoa to a large bowl and allow it to cool to room temperature to prevent wilting the fresh veggies.
4. Add Vegetables to Bowl: Add all prepared vegetables including cabbage, bell pepper, red onion, carrots, edamame, cilantro, and green onions to the cooled quinoa in the bowl.
5. Make Dressing: In a separate small bowl, whisk together peanut butter (or almond butter), grated ginger, minced garlic, low sodium soy sauce or tamari, maple syrup or honey, rice vinegar, and lime juice. Start with 2 tablespoons warm water and gradually add more until the dressing reaches a smooth, pourable consistency.
6. Toss with Salad: Pour the dressing over the quinoa and vegetable mixture and toss thoroughly to combine all flavors evenly.
7. Serve: Garnish the salad with chopped peanuts and crushed red pepper flakes if desired. Serve immediately or chilled as a refreshing, protein-packed vegan salad.

Notes

• Rinse quinoa well before cooking to remove its natural coating, saponin, which can be bitter.
• For a nut-free option, substitute peanut butter with tahini and use sunflower seeds instead of peanuts for garnish.
• This salad can be made ahead and stored in the fridge for up to 2 days; add peanuts just before serving to maintain crunch.
• Adjust the amount of lime juice and maple syrup in the dressing to balance acidity and sweetness to your taste.
• Feel free to add other fresh herbs like basil or mint for extra flavor.

Keywords: Vegan Thai Quinoa Salad, quinoa salad, Thai salad, peanut dressing, healthy vegan meal, gluten free salad