Thai Peanut Quinoa Salad Recipe

Thai Peanut Quinoa Salad Recipe

How To Make Thai Peanut Quinoa Salad

This Thai peanut quinoa salad is full of vibrant veggies, topped with creamy agave nectar and peanut butter dressing, for a healthy and flavorful meal.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Dressing:

  • ½cupagave nectar
  • ½cupsoy sauce,low-sodium
  • ½cupcreamy peanut butter
  • ¼cuprice vinegar
  • ¼cuplime juice,fresh, (about 3 limes)
  • 4garlic cloves,minced
  • 2tbspSriracha hot sauce,or to taste
  • 4tspsesame oil
  • 2tspground ginger
  • 2tsponion powder

For Salad:

  • 2cupsdry quinoa
  • 3cupsred cabbage,shredded
  • 2cupsmatchstick carrots
  • 8ozbean sprouts
  • 1cucumber,peeled, diced
  • 4green onions,chopped
  • 1cuppeanuts,dry roasted, chopped, unsalted or lightly salted
  • 1cupcilantro,fresh, long stems removed

For Optional Add-ins:

  • chicken,cooked
  • pork,cooked
  • shrimp,cooked
  • tofu,cooked


  1. Combine the agave, soy sauce, peanut butter, rice vinegar, lime juice, garlic, hot sauce, sesame oil, ginger, and onion powder in a blender and puree for 30 seconds, until emulsified. Transfer to a bowl and set aside.

  2. Prepare the quinoa according to directions listed on package.

To Assemble:

  1. Layer the cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions, and peanuts, then garnish with plenty of cilantro.

  2. Drizzle each serving with dressing to taste, serve, and enjoy!


  • Calories: 657.86kcal
  • Fat: 29.98g
  • Saturated Fat: 4.68g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 13.68g
  • Polyunsaturated Fat: 9.81g
  • Carbohydrates: 81.94g
  • Fiber: 12.31g
  • Sugar: 29.79g
  • Protein: 23.84g
  • Sodium: 1350.01mg
  • Calcium: 131.70mg
  • Potassium: 1155.40mg
  • Iron: 5.76mg
  • Vitamin A: 382.52µg
  • Vitamin C: 44.11mg
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