Crunchy Thai Peanut & Quinoa Salad Perfect for Meal Prep Recipe
This Crunchy Thai Peanut & Quinoa Salad is a vibrant, protein-packed meal prep option featuring fluffy quinoa, crisp veggies, and a luscious peanut sauce. With a perfect balance of sweet, tangy, and spicy flavors, this salad is both nutritious and satisfying, ideal for a quick lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Quinoa Base
- ¾ cup uncooked quinoa
- 1½ cups water
Vegetables & Herbs
- 2 cups shredded purple cabbage
- 1 cup grated carrot
- 1 cup thinly sliced snow peas
- ½ cup chopped cilantro
- ¼ cup thinly sliced green onion
Peanut Sauce & Garnish
- ¼ cup smooth peanut butter
- 3 tablespoons reduced-sodium tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ lime juiced
- pinch red pepper flakes
- ¼ cup chopped roasted and salted peanuts
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under running water in a fine mesh colander to remove the natural bitter coating.
- Cook Quinoa: In a medium pot, combine rinsed quinoa and 1½ cups of water. Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer until water is fully absorbed, about 10 to 15 minutes.
- Rest Quinoa: Remove pot from heat, cover, and let the quinoa rest for 5 minutes. Then fluff it gently with a fork to separate the grains and set aside to cool.
- Prepare Peanut Sauce: In a bowl, whisk together peanut butter and tamari until smooth. Add maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, lime juice, and red pepper flakes. Whisk all ingredients together until creamy and well combined.
- Combine Salad Ingredients: In a large serving bowl, mix the cooled quinoa with shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and sliced green onions. Toss gently to combine.
- Toss with Sauce: Pour the prepared peanut sauce over the quinoa and vegetable mixture. Toss gently again ensuring every component is lighty coated with the flavorful peanut dressing.
- Serve: Divide the salad into individual bowls and garnish each serving with a sprinkle of chopped roasted peanuts for added crunch and texture.
Notes
- Rinsing quinoa is essential to remove its natural bitterness and improve flavor.
- Letting quinoa rest after cooking helps to achieve a fluffy texture.
- This salad is perfect for meal prep as it keeps well in the fridge for up to 3 days.
- Use reduced-sodium tamari to keep the sodium content lower and make the salad gluten-free.
- Adjust the red pepper flakes quantity based on your preferred spice level.
- For a nut-free option, substitute peanut butter with sunflower seed butter and omit peanuts garnish.
Keywords: Thai peanut salad, quinoa salad, healthy meal prep, gluten-free salad, vegetarian salad, peanut dressing
