Name: Thai Peanut Quinoa Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 cups quinoa, cooked and cooled; 1 cup shredded red cabbage; 1 cup chopped cucumber; 1 mango, cut into cubes; 2 scallions, sliced; 3 tbsp chopped basil; 3 tbsp chopped cilantro; 2 tbsp chopped mint; 3 tbsp peanuts; 1/4 cup creamy peanut butter; 2 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons lime juice; 1 tablespoon honey or maple syrup; 1 tablespoon sesame oil; 1 garlic clove, minced; 2–3 tablespoons warm water, to thin if necessary

Jump to Recipe· 4.3 from 15 reviews

If you’re looking to brighten up your lunch or dinner routine with a burst of flavors and textures, this Thai Peanut Quinoa Salad Recipe is exactly what you need. It combines fluffy quinoa with crisp vegetables, sweet mango, aromatic herbs, and a luscious, creamy peanut dressing that ties everything together in a harmony of taste. Each bite delivers a delightful mix of nutty, tangy, fresh, and subtly sweet notes that will keep you coming back for more. This salad is not only vibrant and delicious but also packed with nutrients and easy to prepare, making it a favorite for busy days and special occasions alike.

Ingredients You’ll Need

A top view of a single round clear container filled with smooth, thick, light brown sauce that has small bubbles and a slightly shiny surface. The container sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Thai Peanut Quinoa Salad Recipe lies in its simple, wholesome ingredients that come together effortlessly to create a masterpiece of flavor and color. Each component plays a key role, from the protein-rich quinoa to the refreshing crunch of vegetables and the aromatic herbs that bring freshness.

2 cups quinoa, cooked and cooled: The hearty base that soaks up all the flavors while adding a satisfying texture.
1 cup shredded red cabbage: Adds vibrant color and a lovely crisp bite.
1 cup chopped cucumber: Brings cool freshness and crunch to the salad.
1 mango, cut into cubes: Introduces natural sweetness and tropical flair.
2 scallions, sliced: Lends a mild oniony sharpness that complements the herbs.
3 tbsp chopped basil: Infuses sweet, peppery notes perfect for Thai-inspired dishes.
3 tbsp chopped cilantro: Offers a bright, citrusy aroma that lifts the salad.
2 tbsp chopped mint: Provides a refreshing herbal contrast to the richness of the peanut sauce.
3 tbsp peanuts: Adds crunch and emphasizes the peanut flavor theme.
1/4 cup creamy peanut butter: The star of the dressing, giving creaminess and depth.
2 tablespoons soy sauce (or tamari for gluten-free): Brings savory umami that balances sweetness.
2 tablespoons lime juice: Delivers zesty acidity that wakes up the palate.
1 tablespoon honey or maple syrup: Sweetens the dressing with a natural touch.
1 tablespoon sesame oil: Adds a nutty, toasted richness to the dressing.
1 garlic clove, minced: Provides a subtle kick that enhances all the other flavors.
2–3 tablespoons warm water: Used to thin the dressing to the perfect consistency.

How to Make Thai Peanut Quinoa Salad Recipe

Step 1: Combine the Salad Ingredients

Start by tossing together the cooked and cooled quinoa, shredded red cabbage, chopped cucumber, mango cubes, scallions, basil, cilantro, mint, and peanuts in a large bowl. This mixture lays the foundation for the salad and lets all the fresh ingredients mingle before the dressing comes in.

Step 2: Prepare the Peanut Dressing

In a small bowl or a blender, whisk or blend together creamy peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, and minced garlic until silky and smooth. If the dressing feels too thick, gradually add 2 to 3 tablespoons of warm water to loosen it until it coats your ingredients beautifully.

Step 3: Combine Dressing with Salad

Pour the luscious peanut dressing over the salad mixture and toss everything thoroughly. Make sure each grain of quinoa and piece of vegetable is generously coated so every bite bursts with amazing flavor. Letting it sit for a few minutes helps the flavors meld wonderfully.

How to Serve Thai Peanut Quinoa Salad Recipe

A wooden bowl filled with a quinoa salad showing three main layers of colors and textures. The largest layer is small, light tan cooked quinoa seeds lightly scattered throughout. Mixed in are medium-sized pale yellow mango cubes and medium green cucumber pieces, giving a fresh look. There are thin slices of bright purple cabbage spread all over, adding fine, thin contrasts. Scattered roasted golden peanuts and fresh green cilantro leaves float on top. Two wooden spoons rest inside the bowl, partially covered with the salad, placed at an angle. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your salad with a sprinkle of extra chopped peanuts for an irresistible crunch and a handful of fresh cilantro or mint leaves that make the dish look as good as it tastes. You can also add a lime wedge on the side for those who crave an extra citrus punch.

Side Dishes

This salad shines as a standalone meal but pairs perfectly with simple grilled chicken, shrimp, or tofu for added protein. It also complements light Asian-inspired sides like steamed edamame, spring rolls, or a miso soup to round out your meal beautifully.

Creative Ways to Present

For a fun twist, serve the Thai Peanut Quinoa Salad Recipe in small mason jars or bamboo bowls to make an elegant presentation for parties or picnics. You can also stuff it into lettuce leaves for refreshing handheld bites or layer it over a bed of mixed greens to add extra volume and variety.

Make Ahead and Storage

Storing Leftovers

This salad keeps exceptionally well in the fridge for up to 3 days when stored in an airtight container. Keep the dressing separate if possible to maintain the freshness and crunch of the veggies, then toss before serving.

Freezing

Because of the fresh vegetables and delicate herbs, freezing this Thai Peanut Quinoa Salad Recipe is not recommended as it may cause unwanted sogginess and texture loss. It’s best enjoyed fresh or refrigerated.

Reheating

If you’d like to enjoy it warm, reheat just the quinoa base gently in the microwave or on the stovetop, then mix in the fresh vegetables and dressing afterward. This keeps the salad vibrant and prevents the herbs from wilting and the peanuts from softening.

FAQs

Can I use a different nut butter for the dressing?

Absolutely! While creamy peanut butter is traditional for this Thai Peanut Quinoa Salad Recipe, almond or cashew butter can be great alternatives that bring their own unique richness, just keep them creamy and unsweetened for the best results.

Is quinoa necessary, or can I substitute it?

Quinoa is the heart of this salad because of its texture and protein content, but if you prefer, you can substitute with couscous, bulgur, or even cauliflower rice for a lower-carb option. The flavors will still shine through beautifully.

How do I make this salad vegan?

It’s simple to veganize this recipe by using maple syrup instead of honey and ensuring your soy sauce or tamari doesn’t contain fish-based ingredients. This keeps the dish plant-based and just as flavorful.

Can I prepare this salad in advance for a party?

Yes! Prepare the quinoa and chop your veggies a day ahead. Store the dressing separately and combine everything right before serving to maintain the best texture and freshness for your guests.

What can I add for extra protein?

Adding grilled shrimp, chicken, tofu, or edamame makes this salad even more filling and balanced. The peanut dressing complements all of these options wonderfully without overpowering them.

Final Thoughts

This Thai Peanut Quinoa Salad Recipe is truly a celebration of fresh flavors, textures, and vibrant colors. It’s wonderfully versatile, easy to prepare ahead, and perfect for any occasion. I hope you have as much fun making it as I do eating it—go ahead and give it a try; your taste buds will thank you!

Thai Peanut Quinoa Salad Recipe

Ingredients You’ll Need