Thai Quinoa Salad with Peanut Dressing
This Thai Quinoa Salad with Peanut Dressing is a vibrant gluten-free meal packed with plant-based protein, crisp veggies, and nutty peanut dressing you’ll crave daily.
You know what? I used to think healthy lunches meant boring salads that left me hungry an hour later. Then I discovered this Thai Quinoa Salad with Peanut Dressing, and my whole weekday routine changed. It’s become my go-to when I need something that’s actually filling, tastes amazing, and doesn’t require me to turn on the stove for an hour.
This isn’t your typical sad desk lunch. We’re talking about fluffy quinoa tossed with crunchy vegetables, bright cilantro, and a nutty peanut dressing that’s so good you’ll want to drizzle it on everything. The best part? It comes together in about 15 minutes if you’ve got cooked quinoa ready to go.
Whether you’re new to gluten-free eating or just looking for a healthy filling dish that doesn’t taste like cardboard, this salad delivers. It’s packed with plant-based protein from the quinoa and edamame, so it’ll actually keep you satisfied until dinner. Plus, it’s perfect for meal prep—just keep the dressing separate until you’re ready to eat.
Table of Contents
Ingredients
| For the Salad | Amount |
|---|---|
| Cooked quinoa, warm or chilled | 1 cup |
| Mixed greens or baby spinach | 2 big handfuls |
| Red bell pepper, chopped or thinly sliced | 1/2 |
| Shredded carrots | 1/2 cup |
| Shelled edamame | 1/2 cup |
| Green onions, chopped | 2 |
| Peanuts, minced | 3 Tablespoons |
| Fresh cilantro, chopped | 1 handful |
| For the Peanut Dressing | Amount |
|---|---|
| Peanut butter | 1/4 cup |
| Honey | 2 Tablespoons |
| Gluten-free reduced-sodium Tamari (or soy sauce if not GF) | 1-1/2 Tablespoons |
| Rice vinegar | 1 Tablespoon |
| Toasted sesame seeds | 1 teaspoon |
| Sesame oil | 1 teaspoon |
| Ground ginger | 1/4 teaspoon heaping |
| Garlic, pressed or minced | 1 large or 2 small cloves |
| Lime juice (plus wedges for serving) | Juice of 1/2 lime |
| Salt | 1/8 teaspoon |
| Pepper | 1/8 teaspoon |
| Hot water | 2 Tablespoons |
Instructions
For the Peanut Dressing:
Step 1: Grab a bowl or mason jar with a tight-fitting lid and add the peanut butter, honey, Tamari, rice vinegar, sesame seeds, sesame oil, ginger, garlic, lime juice, salt, and pepper. Pour in the hot water—this helps thin out the peanut butter so it’s pourable instead of thick and gloppy. Whisk vigorously or seal the jar and shake it like you mean it until everything’s completely smooth and creamy.
Step 2: Set the dressing aside while you assemble your salad. The flavors will meld together beautifully while you prep the veggies, and it’ll thicken slightly as it sits.
For the Salad:
Step 3: Divide your cooked quinoa between two bowls as your base layer. I like using quinoa that’s still slightly warm because it makes the whole bowl feel cozier, but chilled works perfectly too if you’re meal prepping.
Step 4: Top each bowl with a big handful of mixed greens, then add the sliced red bell pepper, shredded carrots, and edamame. Scatter the chopped green onions, minced peanuts, and fresh cilantro over everything. The colors should look like a rainbow exploded in your bowl—that’s how you know you’re doing it right!
Step 5: Drizzle that gorgeous nutty peanut dressing generously over both bowls. Give everything a good toss so every bite gets coated in that creamy, tangy goodness. Serve with lime wedges on the side for an extra burst of brightness.
Substitutions
No quinoa on hand? Swap it for brown rice, cauliflower rice, or even cooked rice noodles to keep this Thai Quinoa Salad gluten-free and delicious. Farro works too if you’re not strictly avoiding gluten, but make sure to use certified gluten-free grains if you have celiac disease.
Peanut allergy in the house? Replace the peanut butter with almond butter or sunflower seed butter for a nut-free version. You’ll still get that creamy, rich dressing without the peanuts—just adjust the honey slightly since some nut butters are sweeter than others.
Want to boost the plant-based protein even more? Toss in some baked tofu cubes, chickpeas, or hemp hearts. My kids love when I add crispy baked tofu—it makes the salad feel more substantial and turns it into a complete meal.
Fresh out of Tamari? Coconut aminos work beautifully as a gluten-free soy sauce substitute. They’re slightly sweeter and less salty, so you might want to add a tiny pinch of extra salt to balance the flavors in your nutty peanut dressing.
Troubleshooting
Dressing too thick? Add hot water one teaspoon at a time and whisk until you reach your desired consistency. The dressing should be pourable but still coat the back of a spoon—kind of like a thin maple syrup texture.
Salad feels dry? You probably didn’t use enough dressing, or your quinoa soaked it all up. Make a double batch of the nutty peanut dressing and keep extra in the fridge—it stays good for up to a week and tastes amazing on just about everything.
Quinoa tastes bland? Cook it in vegetable broth instead of water next time, or add a pinch of salt to the cooking water. This makes such a difference in the final flavor of your healthy filling dish.
Greens wilting too fast? Keep the dressing separate if you’re meal prepping. Toss it together right before eating, and your salad will stay crisp and fresh for days instead of turning into a soggy mess.
Storage & Meal Prep
Store the Thai Quinoa Salad components separately in airtight containers in the fridge for up to 4 days. Keep the nutty peanut dressing in its own jar, the cooked quinoa in one container, and the chopped veggies in another—this way everything stays fresh and crisp.
When you’re ready to eat, just assemble your bowl and drizzle with dressing. Well… I’ve found this method saves me so much time during busy weeknights. I usually cook a big batch of quinoa on Sundays, chop all my veggies, and portion everything out so I can grab lunch in under two minutes all week long.
Serving Suggestions
This salad is perfect on its own as a light lunch, but you can easily turn it into dinner by adding grilled chicken, shrimp, or salmon on top. I love pairing it with my vibrant five-spice shrimp stir-fry when I’m feeding a crowd—the Thai flavors complement each other beautifully.
Serve it alongside these crispy Mauritian chilli cakes for a fun fusion meal that’ll impress your guests. Or if you’re craving comfort food, try it next to this satisfying steak fajita pasta—the fresh, crunchy salad cuts through the richness perfectly.
Variations
Kid-Friendly Version: Leave out the spicy ginger and go light on the garlic in the dressing. My little one prefers it when I add a bit more honey to make it sweeter, and I skip the cilantro since she’s convinced it tastes like soap (classic!).
Dairy-Free & Vegan: This Thai Quinoa Salad with Peanut Dressing is naturally dairy-free! Just swap the honey for maple syrup or agave nectar to make it completely vegan. The plant-based protein from quinoa and edamame makes it a fantastic meatless meal option.
Crunchy Thai Bowl: Add extra texture by tossing in some crispy wonton strips (make sure they’re gluten-free!), toasted cashews, or even crushed rice crackers. Man, oh man, the crunch factor takes this healthy filling dish to a whole new level.
Spicy Version: Stir a teaspoon of sriracha or chili garlic sauce into your peanut dressing for some heat. You can also add sliced jalapeños or red pepper flakes directly to the salad if you want it fiery.
FAQs About Thai Quinoa Salad with Peanut Dressing
Can I make this salad ahead for meal prep?
Absolutely! Prep all your components separately on Sunday and store them in individual containers. Keep the dressing in a sealed jar and only toss everything together when you’re ready to eat—this keeps your greens crisp and your healthy filling dish fresh all week.
How do I make the peanut dressing thinner?
Add hot water one tablespoon at a time and whisk until it reaches your preferred consistency. The hot water helps emulsify the peanut butter, making the nutty peanut dressing smooth and pourable instead of thick and pasty.
What’s the best way to cook quinoa for this salad?
Rinse one cup of quinoa under cold water, then cook it in two cups of water or vegetable broth with a pinch of salt. Bring it to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy—according to trusted whole grain cooking guidelines, this ratio gives you perfect quinoa every time.
Why is my Thai Quinoa Salad watery?
Your quinoa might still be too wet! After cooking, fluff it with a fork and let it sit uncovered for 5 minutes so the excess moisture evaporates. If you’re using frozen edamame, make sure it’s completely thawed and patted dry before adding it to your bowl.
Can I use a different protein instead of edamame?
For sure! Black beans, chickpeas, grilled chicken, or even hard-boiled eggs work wonderfully as alternative sources of plant-based protein (or animal protein if you prefer). This salad is super flexible—just use what you’ve got on hand.
Best way to store leftover peanut dressing?
Keep it in an airtight jar or container in the fridge for up to one week. It’ll thicken as it chills, so just add a splash of hot water and shake it up before using—it’ll come right back to life and be as silky as when you first made it.
How can I make this nut-free for school lunches?
Replace the peanut butter with sunflower seed butter and swap the peanuts for roasted sunflower seeds or pumpkin seeds. You’ll still get that creamy, rich dressing flavor without any tree nuts or peanuts, making it perfect for nut-free zones.
Fianl Thoughts
This Thai Quinoa Salad with Peanut Dressing is one of those recipes that’ll become a staple in your kitchen. It’s colorful, satisfying, and ridiculously easy to throw together—even on those chaotic weeknights when cooking feels impossible.
The combination of plant-based protein, crunchy veggies, and that irresistible nutty peanut dressing makes every bite feel like a treat, not a compromise. Give it a try and watch it become your new favorite healthy filling dish!
Thai Quinoa Salad with Peanut Dressing
Equipment
- Bowl or Mason Jar
- Whisk
- Serving bowls
Ingredients
For the Salad
- 1 cup cooked quinoa warm or chilled
- 2 handfuls mixed greens or baby spinach
- ½ red bell pepper chopped or thinly sliced
- ½ cup shredded carrots
- ½ cup shelled edamame
- 2 green onions chopped
- 3 Tablespoons peanuts minced
- 1 handful fresh cilantro chopped
For the Peanut Dressing
- ¼ cup peanut butter
- 2 Tablespoons honey
- 1-1/2 Tablespoons gluten-free reduced-sodium Tamari or soy sauce if not GF
- 1 Tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger heaping
- 1 large garlic cloves pressed or minced, or 2 small cloves
- ½ lime juiced, other half sliced into wedges
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 Tablespoons hot water
Instructions
- Grab a bowl or mason jar with a tight-fitting lid and add the peanut butter, honey, Tamari, rice vinegar, sesame seeds, sesame oil, ginger, garlic, lime juice, salt, and pepper. Pour in the hot water—this helps thin out the peanut butter so it’s pourable instead of thick and gloppy. Whisk vigorously or seal the jar and shake it like you mean it until everything’s completely smooth and creamy.
- Set the dressing aside while you assemble your salad. The flavors will meld together beautifully while you prep the veggies, and it’ll thicken slightly as it sits.
- Divide your cooked quinoa between two bowls as your base layer. I like using quinoa that’s still slightly warm because it makes the whole bowl feel cozier, but chilled works perfectly too if you’re meal prepping.
- Top each bowl with a big handful of mixed greens, then add the sliced red bell pepper, shredded carrots, and edamame. Scatter the chopped green onions, minced peanuts, and fresh cilantro over everything. The colors should look like a rainbow exploded in your bowl—that’s how you know you’re doing it right!
- Drizzle that gorgeous nutty peanut dressing generously over both bowls. Give everything a good toss so every bite gets coated in that creamy, tangy goodness. Serve with lime wedges on the side for an extra burst of brightness.
