This spicy Thai peanut quinoa salad is packed with flavor, made with nourishing ingredients, and easy to whip together. The Thai inspired flavors and ingredients are delicious and make this quinoa salad the perfect healthy meal. You can eat it cold or warm and it makes for great meal prep too.

What better way to celebrate Earth Day than with this rainbow salad. I love all the colors and variety of plants in this dish. The crunchy vegetables and soft, fluffy quinoa give this salad the yummiest textures. It’s amazing how many delicious plants grow on this Earth!

The spicy peanut dressing is so flavorful and delicious. If you are gluten-free, you can sub the soy sauce for tamari or coconut aminos. I used either gochujang or chili garlic sauce (sambal) to add spice and flavor to the dressing. Feel free to use more or less according to your spice level.

One of my favorite ingredients in this quinoa salad is the Thai basil. It is different than regular basil and you can find it at most Asian grocery stores. The Thai basil really takes it to the next level.

This spicy Thai peanut quinoa salad is filling, vegan, gluten-free, and protein packed. It’s the perfect weeknight meal that comes together quick! If you make this, tag me @nutsaboutgreens on Instagram, so I can see your creations.

Ingredients

3/4 cup quinoa, uncooked
1 1/2 cup water
2 cups shredded red cabbage
1 cup grated carrots
1 cup shelled edamame
1 small red bell pepper, chopped
1/3 cup Thai basil, chopped
1/2 cup cilantro, roughly chopped
1/4 cup chopped roasted cashews or peanuts
1/4 cup thinly sliced green onions

Sauce

1/4 cup drippy peanut butter
3 tbsp low sodium soy sauce (use tamari or coconut aminos if GF)
1 tbsp pure maple syrup
1 tbsp rice vinegar
2 tsp toasted sesame oil
1-2 tsp fresh grated ginger
1-2 tsp gochujang or chili garlic sauce/sambal (more if you like it spicier like me)
1/2 lime, juiced
1-2 Tbsp water to thin

Instructions

Rinse quinoa and add it to a medium pot with the water. Bring to a boil and then lower the heat to low, cover with a lid, and simmer for 15 minutes.
While the quinoa is cooking, prep veggies and add it to a big mixing bowl.
Make the sauce by adding the peanut butter and soy sauce to a large liquid measuring cup or bowl. Microwave for 15-20 seconds and whisk to combine. Then add the rest of the sauce ingredients. Whisk until smooth.
Once quinoa is done, remove from heat and keep the lid on and let it sit for 5 minutes. Remove the lid and fluff. Add quinoa to the large mixing bowl with all the veggies.
Pour sauce on top and mix with a wooden spoon or tongs until everything is well combined. Serve warm or cold. Enjoy!

Servings: 4

Author: valeria.chao

Spicy Thai Peanut Quinoa Salad (vegan, gluten-free)