Crunchy Thai Peanut & Quinoa Salad Perfect for Meal Prep Recipe
Introduction
This Crunchy Thai Peanut & Quinoa Salad is a vibrant and protein-packed dish bursting with fresh textures and bold flavors. Perfect for meal prep, it combines nutty quinoa with crisp vegetables and a creamy peanut sauce for a satisfying, healthy meal any time of day.
Ingredients
- ¾ cup uncooked quinoa
- 1½ cups water
- 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
- ¼ cup chopped roasted and salted peanuts
- 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 of red pepper flakes
Instructions
- Step 1: Rinse the quinoa under running water in a fine mesh colander to remove any bitter coating.
- Step 2: Cook the quinoa by combining the rinsed quinoa and 1½ cups water in a medium-sized pot. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer until all the water is absorbed, about 10 to 15 minutes.
- Step 3: Once cooked, remove the quinoa from heat, cover, and let it rest for 5 minutes. Fluff with a fork and set aside to cool.
- Step 4: In a bowl, whisk together the peanut butter and tamari until smooth. Add maple syrup, rice vinegar, toasted sesame oil, fresh ginger, lime juice, and red pepper flakes, whisking until creamy and well combined.
- Step 5: In a large serving bowl, combine the cooled quinoa, shredded cabbage, grated carrot, sliced snow peas, chopped cilantro, and green onion. Toss gently to mix.
- Step 6: Pour the peanut sauce over the salad and toss gently again to coat all ingredients evenly.
- Step 7: Divide the salad into individual bowls and garnish each with chopped roasted peanuts before serving.
Tips & Variations
- For extra protein, add grilled chicken or tofu slices on top before serving.
- Use crushed red pepper flakes to adjust the heat level to your preference.
- Swap tamari for soy sauce if gluten is not a concern.
- Prep the quinoa and vegetables ahead of time to assemble this salad quickly during busy days.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the peanut sauce separate and toss just before serving. If refrigerated with the sauce mixed in, allow the salad to come to room temperature or give it a quick stir to re-coat before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, this salad is naturally vegan as it contains no animal products. Just ensure your peanut butter and tamari are vegan-friendly brands.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for those avoiding gluten.
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Crunchy Thai Peanut & Quinoa Salad Perfect for Meal Prep Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant and protein-packed Crunchy Thai Peanut & Quinoa Salad is perfect for a healthy meal prep option. Combining fluffy quinoa with crunchy purple cabbage, sweet carrots, fresh snow peas, and a creamy, tangy Thai peanut sauce, it delivers a delightful balance of textures and bold flavors. Garnished with chopped roasted peanuts for an extra crunch, this salad is both satisfying and nutritious, ideal for a quick lunch or light dinner.
Ingredients
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 Garnish
- ¼ cup chopped roasted and salted peanuts
Peanut Sauce
- 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
Instructions
- Rinse the quinoa: Rinse the quinoa under running water in a fine mesh colander to remove its bitter coating, ensuring a clean and pleasant taste.
- Cook the quinoa: In a medium-sized pot, combine the rinsed quinoa and 1½ cups water. Bring it to a gentle boil over medium heat, then reduce to medium-low and let it simmer until all the water is absorbed, about 10 to 15 minutes.
- Rest and fluff quinoa: Once cooked, remove the pot from heat, cover it, and let the quinoa rest for 5 minutes. Fluff the quinoa with a fork and set it aside to cool.
- Prepare the peanut sauce: In a bowl, whisk together the peanut butter and reduced-sodium tamari until smooth. Add the maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, lime juice, and red pepper flakes. Whisk until the sauce is creamy and well combined.
- Combine salad ingredients: In a large serving bowl, mix the cooked quinoa with shredded purple cabbage, grated carrot, thinly sliced snow peas, chopped cilantro, and green onion. Toss gently to mix.
- Toss with peanut sauce: Pour the prepared peanut sauce over the salad mixture and toss gently again, ensuring every ingredient is lightly coated with the dressing.
- Serve and garnish: Divide the salad into individual bowls and finish by sprinkling chopped roasted peanuts on top for a satisfying crunch.
Notes
- For best flavor, prepare the quinoa and peanut sauce ahead of time and assemble just before serving to keep the vegetables crisp.
- Feel free to substitute tamari with low-sodium soy sauce if gluten is not a concern.
- Adjust the amount of red pepper flakes to your preferred spice level.
- This salad keeps well refrigerated for up to 3 days, making it an excellent option for meal prep.
- To add more protein, consider mixing in cooked chicken, tofu, or edamame.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai peanut salad, quinoa salad, healthy meal prep, gluten free salad, crunchy vegetable salad, peanut dressing, easy Thai recipe
